10 replies to this topic

[Kubramilller]

Hi everyone,

 

What happens if cheddar cheese in block stays at 60 degrees for about 2 days?

In that case, can cooking step kill the pathogens in cheese (320-430 degrees for about 15 min.)? 

 

Thank you in advance. 

[AltonBrownFanClub]

What kind of packaging was it stored in? Is this a pasteurized "cheese product" or natural cheese? 

[Kubramilller]

It is sealed in flexible poly and packed in corrugated and it is pasteurized cheese 

[Charles.C]

Hi everyone,

 

What happens if cheddar cheese in block stays at 60 degrees for about 2 days?

In that case, can cooking step kill the pathogens in cheese (320-430 degrees for about 15 min.)? 

 

Thank you in advance. 

 

I would have thought 430degC will satisfactorily incinerate everything, including the plastic..

[Scampi]

Well, you can't really "cook" cheese

 

You could perhaps add it back into new product as rework in smaller quantities since it's not really cheese and going back into a pasteurized cheese product, but the better route is to bin it all and find out how this happened in the first place

[Setanta]

I agree with Scampi, I can't see how you could use any of it and document that it was safe.

[sqflady]

The cheese is perfectly acceptable to be used in a cooking application.  This is often referred to as "tempering" cheese.  When making pasteurized process cheese, natural cheeses (cheddar, monterey jack, swiss, etc.) are tempered (brought to room temperature) for 48-72 hours so it is easier to cut into manageable pieces and melts easier during the cooking process.

[forrest]

do you know your water activity and pH? Those are pretty important to evaluate what might be a risk for micro growth at this time and temp. 

[SQFconsultant]

430 huh? 

 

I would imagine the ash left would be edible.

[Setanta]

You toss that block away and make a checklist so it doesn't happen again.

[SHQuality]

Degrees Celsius or Fahrenheit?