Bacteriological changes during ripening of buffalo milk Cheddar cheese

Subramanian, P.; Malik, P.K.; Mathur, D.K.

Indian Journal of Dairy Science 43(1): 86-89


ISSN/ISBN: 0019-5146
Accession: 002034480

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14 blocks of Cheddar cheese were made from cow milk (CM) or buffalo milk (BM) using LF-40 (Chr. Hansen, Denmark) or CH-9 (ATCC 1475) starter and calf rennet, and ripened for 12 wk at 6-8 degrees C. Differences between initial total viable (TVC) and lactic acid bacteria counts (LBC) were not significant in either type of cheese, and both counts, after a slight increase during the 1st month of ripening, showed a gradual decline over the ripening period; counts were slightly higher in BM than corresponding CM cheeses at the various stages of ripening. Micrococci count, which was initially 67.8 and 73.3% of TVC in CM and BM cheese resp., showed a similar trend but decreased at a slower rate than did TVC and LBC, and accounted for 84.7 and 93.3% of TVC in CM and BM cheeses resp. after 12 months. Proteolytic bacteria increased to a peak at 6 months then declined in both CM and BM cheeses made with LF-40 starter, and CM cheese made with CH-9 starter, and were not detected in the BM cheese at 12 months. In BM cheeses made with CH-9 starter, proteolytic count increased significantly during the 1st month and then remained fairly static throughout ripening.