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Survival of some non-starter bacteria in naturally ripened and enzyme-accelerated Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

Lydia Bautista  and
Rohan G. Kroll
Lydia Bautista
Affiliation:
AFRC Institute of Food Research, Reading Laboratory, Shinfield, Reading RG2 9AT, UK
Rohan G. Kroll
Affiliation:
AFRC Institute of Food Research, Reading Laboratory, Shinfield, Reading RG2 9AT, UK
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Summary

Effects of the addition of a proteinase (Neutrase 1–5S) and a peptidase (aminopeptidase DP-102) as agents for accelerating the ripening of Cheddar cheese on the survival of some non-starter bacteria (Staphylococcus aureus, Enterococcus faecalis, Escherichia coli and a Salmonella sp.) were studied throughout a 4-month ripening period. The enzymes were found to have no significant effect on the survival of the Gram-positive bacteria but some significant effects were observed, at some stages of the ripening period, with the Gram-negative bacteria in that lower levels were recovered from cheeses treated with the enzyme system.

Information

Type
Original articles
Information
Journal of Dairy Research , Volume 55 , Issue 4 , November 1988 , pp. 597 - 602
Copyright
Copyright © Proprietors of Journal of Dairy Research 1988

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