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Factors affecting the multiplication and survival of coagulase positive staphylococci in Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

B. Reiter ,
B. Gillian Fewins ,
T. F. Fryer  and
M. Elisabeth Sharpe
B. Reiter
Affiliation:
Nationl Institute for Research in Dairying, Shinfield, Reading
B. Gillian Fewins
Affiliation:
Nationl Institute for Research in Dairying, Shinfield, Reading
T. F. Fryer
Affiliation:
Nationl Institute for Research in Dairying, Shinfield, Reading
M. Elisabeth Sharpe
Affiliation:
Nationl Institute for Research in Dairying, Shinfield, Reading
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Summary

The presence of a thermolabile inhibitor of coagulase-positive staphylococci in milk was confirmed. Starter streptococci significantly suppressed the multiplication of staphylococci in milk not only by their acid production but also by some other competitive effect.

Cheesemaking trials showed that staphylococci multiplied considerably more rapidly in ‘slow’ or ‘sweet’ cheese, where the starter was inhibited by phage, than in normal cheese. Little decrease in numbers occurred in ‘sweet’ cheese even after 18 months, in contrast to the rapid decline in the normal cheese.

Staphylococci subjected in the laboratory to sublethal heat treatments had a prolonged lag phase on all media and their % recovery on selective media was significantly lower than on optimal non-selective media. It is suggested that the low survival rate of the staphylococci in cheese made from milks heated at sublethal temperatures is due to the lag in recovery of heat-shocked cells and their inability to multiply in the unfavourable cheese curd.

Type
Original Articles
Information
Journal of Dairy Research , Volume 31 , Issue 3 , October 1964 , pp. 261 - 272
Copyright
Copyright © Proprietors of Journal of Dairy Research 1964

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