HYDROGEN PEROXIDE AS A BACTERICIDE FOR STAPHYLOCOCCI IN CHEESE MILK1,2

Publisher Website
Google Scholar
Abstract
Raw whole milk containing native and added strains of coagulase-positive Staphylococcus aureus was heated to 120 or 130 F and 0.05% H2O2 was added to determine the bactericidal efficiency of the treatment. Trials were conducted in the laboratory using 250-ml quantities of milk, and in the pilot plant using 215-lb batches of milk which were made into Cheddar cheese. Hydrogen peroxide was a beneficial adjunct to the heating process in the milk heated to 120 F, but in the milk heated to 130 F the destruction of staphylococci and other miscellaneous organisms normally present in milk was not enhanced by the addition of H2O2. When the milk was heated at the lower temperature the populations of staphylococci were much higher in the milk, curd and whey during manufacture, and in the cheese during ripening. Cheddar cheese made from milk to which H2O2 had been added contained an average of 40.75% moisture and had a weak body, while cheese made in the same manner from similarly heated milk without H2O2 contained an average of 35.71% moisture and had a normal body.

This publication has 0 references indexed in Scilit: