Inhibition of butyric acid fermentation in cheeses by addition of lysozyme in the form of egg white

Koterska, B.; Poznanska, S.; Lewicki, C.; Rydzik, W.

Przeglad Mleczarski 21(12, Kwartalny Dodatek Naukowy 4): 5-7


Accession: 000119346

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In the Zulawy district of Poland, where grass is heavily contaminated with butyric acid bacteria, 4 groups of 12 cows received rations supplying daily respectively (i) 0, (ii) 21, (iii) 22 or (iv) 38 kg grass silage/cow. Contents of sporeforming butyric acid bacteria (BB) were higher in the milks of cows given (ii)-(iv) than in the milks of cows given (i). Batches of 4 Edam-type cheeses were made on a semi-industrial scale (200-l. milk bulks; pasteurization at 72 deg C) 4 X in the middle and 4 X towards the end of the silage feeding period (beginning of Jan. to end of April 1970). In parallel, batches of cheeses were made from milk supplemented with 0.2% egg white; the egg white was homogenized with 100 ml milk and added to the vat milk 10-15 min before renneting. The cheeses were assessed organoleptically and examined microbiologically for presence of BB. Gradings of cheeses made with and without egg white were respectively for (i)-(iv): satisfactory and very good; unsuitable for consumption and satisfactory; substandard and good; and unsuitable for consumption and satisfactory. Values tabulated for contents of sporeformers in cheeses of the 2 types showed marked decreases in the egg-white cheeses, particularly in those made from (ii) and (iv) milks (91-92% reduction vs. 77% reduction for (iii) and little change for (i)).