Hostname: page-component-586b7cd67f-vdxz6 Total loading time: 0 Render date: 2024-11-26T11:46:52.275Z Has data issue: false hasContentIssue false

Utilization of milk citrate by lactic acid bacteria and ‘blowing’ of film-wrapped cheese

Published online by Cambridge University Press:  01 June 2009

T. F. Fryer
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
M. Elisabeth Sharpe
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
B. Reiter
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading

Summary

A study was made of the utilization of citrate in milk by some lactic acid bacteria. When Streptococcus diacetilactis 1007 was grown alone or with either Streptococcus cremoris 924 or Lactobacillus casei B 142/C or with both these latter organisms, > 99% of the milk citrate was utilized within 5 days. L. casei B 142/C and L. casei/Str. cremoris utilized 57 and 14% of the citrate, respectively. When L. casei C 2 and L. casei C 5 were grown in milk in which Str. cremoris 924 had been previously grown, 94 and 64%, respectively, of the citrate was utilized after 7 days at 30°C.

Cheeses were made using a citrate-fermenting and a non-citrate-fermenting starter and citrate concentrations of the milks, wheys and curds were determined during cheese-making. With Str. cremoris 924, citrate was preferentially retained in the curd at pressing, the concentration in the curd moisture being 2·9 times that in the whey. With the mixed starter Str. cremoris 924/Str. diacetilactis 1007, the curd at pressing and from the press contained only 27 and 5%, respectively, of the citrate present in the Str. cremoris curd at these times.

Cheeses were made using Str. cremoris 924, combinations of Str. cremoris/Str. diacetilactis 1007, or with δ-gluconic acid lactone instead of starter, with and without the addition of L. casei C 5, in order to examine the ability of the latter organism to produce ‘blowing’ in the sense of distension of the Cryovac wrapping of film-wrapped cheeses. L. casei C 5 neither accelerated the decrease in cheese citrate nor produced blowing of the film-wrapping. Possible reasons for this behaviour are discussed.

Type
Original Articles
Copyright
Copyright © Proprietors of Journal of Dairy Research 1970

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Crawford, R. J. M. (1962). 16th Int. Dairy Congr. Copenhagen B, 322.Google Scholar
de Man, J. C., Rogosa, M. & Sharpe, M. E. (1960). J. appl. Bact. 23, 130.CrossRefGoogle Scholar
Dubois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. A. & Smith, F. (1956). Analyt. Chem. 28, 350.CrossRefGoogle Scholar
Fryer, T. F. (1970). J. Dairy Res. 37, 9.CrossRefGoogle Scholar
Harper, W. J., Schwartz, D. P. & El-Hagarawy, I. S. (1956). J. Dairy Sci. 39, 46.CrossRefGoogle Scholar
Mabbitt, L. A., Chapman, H. R. & Berridge, N. J. (1955). J. Dairy Res. 22, 365.CrossRefGoogle Scholar
Naylor, J. & Sharpe, M. E. (1958). J. Dairy Res. 25, 92.CrossRefGoogle Scholar
Nickels, C. & Leesment, H. (1964). Milchwissenschaft 19, 374.Google Scholar
Platt, T. B. & Foster, E. M. (1958). J. Bact. 75, 453.CrossRefGoogle Scholar
Rogosa, M., Mitchell, J. A. & Wiseman, R. F. (1951). J. dent. Res. 30, 682.CrossRefGoogle Scholar
Stadhouders, J., Galesloot, T. E., Hassing, F. & Waals, C. B. van der (1968). Voed. & Tech. 2, 522.Google Scholar
Vedamuthu, E. R., Sandine, W. E. & Elliker, P. R. (1964). J. Dairy Sci. 47, 679.Google Scholar