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Effect of proteolytic raw milk psychrotrophs on Cheddar cheese-making with stored milk

Published online by Cambridge University Press:  01 June 2009

Barry A. Law ,
Anthony T. Andrews ,
Allan J. Cliffe ,
M. Elisabeth Sharpe  and
Helen R. Chapman
Barry A. Law
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Anthony T. Andrews
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Allan J. Cliffe
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
M. Elisabeth Sharpe
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Helen R. Chapman
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
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Summary

The effect of proteolytic, psychrotrophic strains of Pseudomonas fluorescens, Ps. putida and Acinetobacter spp. on cheese-making with stored milk has been investigated. Ps. fluorescens and Ps. putida growing for 72 h in raw milk at 7·5 °C to levels of approx. 107 colony-forming units/ml caused a low degree of β- and к-casein breakdown detectable by gel electrophoresis, but this was insufficient to affect N losses in whey or cheese yields. Variations in cheese-making times with pasteurized milks were not attributable to the counts of psychrotrophs in the corresponding raw milks. The water-soluble and TCA-soluble N fractions of maturing cheeses were unaffected by psychrotroph counts in raw milks, but small differences in levels of casein fractions of cheeses made from milks stored for 72 h were detected by quantitative polyacrylamide gel electrophoresis. The incidence of casein breakdown in raw milk and subsequently in cheese were not necessarily related. None of the cheeses developed off flavour related to excessive protein breakdown but many became lipolytically rancid, despite the selection of strains with low lipolytic activity on a diagnostic medium. It is concluded that the numbers of psychrotrophic bacteria likely to occur in stored raw milk under commercial conditions are unlikely to cause significant changes in the yields or quality of Cheddar cheese through their proteolytic activity.

Type
Original Articles
Information
Journal of Dairy Research , Volume 46 , Issue 3 , July 1979 , pp. 497 - 509
Copyright
Copyright © Proprietors of Journal of Dairy Research 1979

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