scholarly journals Microbial and chemical composition of Cheddar cheese supplemented with prebiotics from pasteurized milk to aging

2022 ◽  
Author(s):  
Melanie Hanlon ◽  
Jungmin Choi ◽  
Lisbeth Goddik ◽  
Si Hong Park
Keyword(s):  
Chemical Composition ◽  
Cheddar Cheese ◽  
Pasteurized Milk

Effect of Phage on Survival of Salmonella Enteritidis during Manufacture and Storage of Cheddar Cheese Made from Raw and Pasteurized Milk

2001 ◽  
Vol 64 (7) ◽  
pp. 927-933 ◽  
Author(s):  
RAJESH MODI ◽  
Y. HIRVI ◽  
A. HILL ◽  
M. W. GRIFFITHS
Keyword(s):  
Lactic Acid ◽  
Salmonella Enteritidis ◽  
Cheddar Cheese ◽  
Raw Milk ◽  
Final Concentration ◽  
Pasteurized Milk ◽  
Ph Values ◽  
Standard Procedures ◽  
Raw Milk Cheese ◽  
And Storage

The ability of Salmonella Enteritidis to survive in the presence of phage, SJ2, during manufacture, ripening, and storage of Cheddar cheese produced from raw and pasteurized milk was investigated. Raw milk and pasteurized milk were inoculated to contain 104 CFU/ml of a luminescent strain of Salmonella Enteritidis (lux) and 108 PFU/ml SJ2 phage. The milks were processed into Cheddar cheese following standard procedures. Cheese samples were examined for Salmonella Enteritidis (lux), lactic acid bacteria, molds and yeasts, coliforms, and total counts, while moisture, fat, salt, and pH values were also measured. Salmonella Enteritidis (lux) was enumerated in duplicate samples by surface plating on MacConkey novobiocin agar. Bioluminescent colonies of Salmonella Enteritidis were identified in the NightOwl molecular imager. Samples were taken over a period of 99 days. Counts of Salmonella Enteritidis (lux) decreased by 1 to 2 log cycles in raw and pasteurized milk cheeses made from milk containing phage. In cheeses made from milks to which phage was not added, there was an increase in Salmonella counts of about 1 log cycle. Lower counts of Salmonella Enteritidis (lux) were observed after 24 h in pasteurized milk cheese containing phage compared to Salmonella counts in raw milk cheese with phage. Salmonella Enteritidis (lux) survived in raw milk and pasteurized milk cheese without phage, reaching a final concentration of 103 CFU/g after 99 days of storage at 8°C. Salmonella did not survive in pasteurized milk cheese after 89 days in the presence of phage. However, Salmonella counts of approximately 50 CFU/g were observed in raw milk cheese containing phage even after 99 days of storage. In conclusion, this study demonstrates that the addition of phage may be a useful adjunct to reduce the ability of Salmonella to survive in Cheddar cheese made from both raw and pasteurized milk.

Effect of milk pretreatment and making conditions on the properties of Cheddar cheese from milk concentrated by ultrafiltration

1985 ◽  
Vol 52 (4) ◽  
pp. 555-564 ◽  
Author(s):  
Margaret L. Green
Keyword(s):  
Ph Value ◽  
Cheddar Cheese ◽  
Textural Properties ◽  
Moisture Retention ◽  
Pasteurized Milk ◽  
Cheese Texture ◽  
Lactose Concentration ◽  
Bacterial Proteinase ◽  
Ripening Rate ◽  
Mineral Levels

SUMMARYCheddar cheeses were made from milks concentrated 3- to 6-fold by ultrafiltration. Modifications to the conventional cheesemaking process were designed to obtain the correct composition and pH value in the final curd, improve the fat and moisture retention and cheese texture, and increase the ripening rate. The compositions of all cheeses were similar to those of controls made with unconcentrated pasteurized milk. The curd and cheese structures and the textural properties of the cheeses were closer to those of the controls when made from milk concentrated 5-fold than when made from milk concentrated 3-fold. Light homogenization of the milk before concentration led to improved fat recovery and decreased graininess and crumbliness in the cheese. Lowering the coagulation temperature of concentrated milks gave improved curd structure and less grainy and more sticky cheeses. Addition of the bacterial proteinase, Neutrase, with the salt, stimulated proteolysis and flavour production in the cheeses and made them more sticky. Neither reduction of the mineral levels in the milk by acidification before concentration nor reduction of the lactose concentration by diafiltration had any significant effect on the composition or textural properties of the cheeses.

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