Gas Production in Cheddar Cheese Caused by Leuconostoc Citrovorum

Clostridium tyrobutyricum spores survive milk pasteurization and cause late blowing of cheeses and significant economic loss. The effectiveness of nisin-producing Lactococcus lactis ssp. lactis 32 as a protective strain for control the C. tyrobutyricum growth in Cheddar cheese slurry was compared to that of encapsulated nisin-A. The encapsulated nisin was more effective, with 1.0 log10 reductions of viable spores after one week at 30 °C and 4 °C. Spores were not detected for three weeks at 4 °C in cheese slurry made with 1.3% salt, or during week 2 with 2% salt. Gas production was observed after one week at 30 °C only in the control slurry made with 1.3% salt. In slurry made with the protective strain, the reduction in C. tyrobutyricum count was 0.6 log10 in the second week at 4 °C with both salt concentration. At 4 °C, nisin production started in week 2 and reached 97 µg/g after four weeks. Metabarcoding analysis targeting the sequencing of 16S rRNA revealed that the genus Lactococcus dominated for four weeks at 4 °C. In cheese slurry made with 2% salt, the relative abundance of the genus Clostridium decreased significantly in the presence of nisin or the protective strain. The results indicated that both strategies are able to control the growth of Clostridium development in Cheddar cheese slurries.

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Role of Enterococci in Cheddar Cheese: Free Fatty Acid Appearance and Citric Acid Utilization1

Journal of Milk and Food Technology ◽

10.4315/0022-2747-38.2.78 ◽

1975 ◽

Vol 38 (2) ◽

pp. 78-83 ◽

Cited By ~ 17

Author(s):

JANEP. JENSEN ◽

G. W. REINBOLD ◽

C. J. WASHAM ◽

E. R. VEDAMUTHU

Keyword(s):

Fatty Acid ◽

Citric Acid ◽

Free Fatty Acid ◽

Fatty Acid Content ◽

Cheddar Cheese ◽

Gas Production ◽

Lower Content ◽

Biochemical Effects ◽

Neutral Compounds

Eight lots of Cheddar cheese were manufactured to determine the microbiological response and biochemical effects of two strains each of Streptococcus faecalis and Streptococcus durans used as supplemental starters in combination with a commercial lactic culture. Each lot consisted of a control vat of cheese manufactured with the lactic starter only and an experimental vat of cheese containing the lactic starter and one of the enterococcus strains. Combinations of two curing temperatures (7.2 and 12.8 C) and two early cooling treatments (air vs. brine cooling) were used for cheeses from each vat to determine environmental effects on the cheeses. Cheeses manufactured with S. faecalis had a somewhat lower content of free fatty acids than did control cheeses, possibly because of early conversion of acids to neutral compounds. Cheeses manufactured with S. durans showed a fluctuating, but consistent, free fatty acid content among treatments, with overall amounts being greater than in the control cheeses or in cheeses made with S. faecalis. Cheeses cured at 12.8 C showed greater free fatty acid liberation, but the effects of early cooling rates were not significant. Citric acid in cheeses made with S. faecalis and in control cheeses was utilized most rapidly in 30 days at 12.8 C and extending to 60 days when cured at 7.2 C, after which no more breakdown seemed to occur. Cheeses made with S. durans 9–20 followed approximately the same pattern although some utilization took place between 90 and 180 days. In cheeses made with S. durans 15–20, however, citric acid utilization was continuous up to 180 days, and in cheeses cured at 12.8 C, citric acid was nearly depleted at 180 days. Cheeses made with S. durans 15–20 and cured at 12.8 C exhibited excessive gas production.

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Growth and gas production of a novel obligatory heterofermentative Cheddar cheese nonstarter lactobacilli species on ribose and galactose

Journal of Dairy Science ◽

10.3168/jds.2014-9293 ◽

2015 ◽

Vol 98 (6) ◽

pp. 3645-3654 ◽

Cited By ~ 12

Author(s):

Fatih Ortakci ◽

Jeffery R. Broadbent ◽

Craig J. Oberg ◽

Donald J. McMahon

Keyword(s):

Cheddar Cheese ◽

Gas Production

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Fat oxidation in Cheddar cheese

Journal of Dairy Research ◽

10.1017/s0022029900010724 ◽

1961 ◽

Vol 28 (2) ◽

pp. 139-149 ◽

Cited By ~ 9

Author(s):

W. Riddet ◽

H. R. Whitehead ◽

P. S. Robertson ◽

W. L. Harkness

Keyword(s):

Storage Temperature ◽

Atmospheric Oxygen ◽

Salt Content ◽

Cheddar Cheese ◽

Gas Production ◽

Mechanical Shock ◽

Temperature Excess ◽

Low Salt ◽

Excess Moisture ◽

Surface Wrapping

SummaryFat and carotene oxidation in Cheddar cheese may give rise to bleached areas surrounding slits in the cheese and to a tallowy flavour. It was shown that direct contact of the fat with atmospheric oxygen was essential for oxidation to occur, and examination of cheeses showed that slits running from the rind into the interior provided this contact. Factors enhancing slit formation such as gas production by bacteria and mechanical shock to the cheese were shown to increase the incidence of tallowy discoloration. Factors which tended to exclude oxygen such as waxing the cheese surface, wrapping the cheese in plastic film or sealing in a tin were shown to reduce the incidence of the fault or eliminate it.Accelerating factors were shown to be low cheese storage temperature, excess moisture in the cheese and possibly low salt content. Various factors which may be relevant to a commercial cure for discoloration are also discussed.

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