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A preliminary investigation of the importance of clostridia in the production of rancid flavour in Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

A. V. Goudkov  and
M. Elisabeth Sharpe
A. V. Goudkov
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
M. Elisabeth Sharpe
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
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Summary

Bacteriological examination of 15 pairs of Cheddar cheeses, of which one of each pair was made aseptically, showed that there was a relationship between the development of rancid flavour and the numbers of Clostridium tyrobutyricum present. Other species of clostridia, Cl. beijerinkii, Cl. sporogenes and Cl. perfringens, were also present but occurred only as spores. Conditions for the growth of Cl. tyrobutyricum appeared to be more favourable in the aseptically made cheese; it is suggested that the adventitious bacterial flora of the non-aseptically made cheese, which gains access during cheesemaking, has some inhibitory effect on the growth of this organism.

Type
Original Articles
Information
Journal of Dairy Research , Volume 33 , Issue 2 , June 1966 , pp. 139 - 149
Copyright
Copyright © Proprietors of Journal of Dairy Research 1966

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