Growth of Pseudomonas or Flavobacterium in Milk Reduced Yield of Cheddar Cheese

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Abstract
Cheddar cheese was manufactured from milk which was artificially contaminated with proteolytic species of Pseudomonas or Flavobacterium and stored at 7°C. Cheese was analyzed for moisture content and yield was determined on a dry matter basis. Bacterial counts were made during 7 d of milk storage. Pseudomonas isolates grew to larger populations and faster than did Flavobacterium isolates. Yield of cheese decreased as time of storage was extended beyond 3 d and psychrotrophic populations increased. Greatest losses were observed after 5–7 d of storage with psychrotrophic bacterial counts of 106–108/ml. Overall average decreases in yield of cheese caused by Pseudomonas spp. or by Flavorbacterium spp. were 0.53% and 0.39% per day, respectively, when divided equally over a 7-day period. However, losses generally were not evident until milk was held for 5 d. Numbers of and kind of psychrotrophic bacteria, and multiplication and metabolic activity of these bacteria, when present in milk, are among the factors important in causing a reduction of cheese yield.

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