Abstract: Shelf stable cheeses, especially shredded cheeses, and the manufacture thereof. Cheeses of the invention have good melting properties, are microbiologically safe and resistant to the growth of mold and pathogens when stored at room temperature, and can maintain physical integrity when subjected to temperature abuse. The cheese may be comprised of a mixture of salts (e.g., sodium chloride, disodium phosphate, sodium hexametophosphate, sodium alginate, titanium dioxide, sorbic acid, and the like), starch (e.g., waxy maize and the like), water, cheese, and cheese for manufacture.

Abstract: The present invention is directed to a stabilized dairy base material for use as a heavy cream replacement or substitute as well as methods for producing the stabilized dairy base material. The stabilized dairy base material contains a nisin-containing curd material prepared by fermentation of milk and/or cream with a nisin-producing culture.

Abstract: The present invention is directed to stabilized non-sour dairy base materials which may be used as a heavy cream substitute or other culinary purposes in food products.