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Studies on the Control of Gas in Limburger Cheese^*,1

New York State Agricultural Experiment Station, Geneva, New York

ABSTRACT

Investigations on limburger cheese show that gas in the cheese developed because of the growth of the bacterial species, Escherichia coli and Aerobacter aerogenes. Even a comparatively small number of these organisms in the milk may cause gas in the cheese. Because the cheese is held at 30° C. or higher for the first six hours, the ratio of coliform organisms to total bacteria present increases rapidly during the period of manufacture.

Pasteurization by either the holding method or the high-temperature short-time method prevents the development of gas. The present studies show that limburger cheese of good quality can be made from milk which has been heated sufficiently to control the development of gas.

^* Acknowledgment should be made to the Miller-Richardson Company for aid in gathering material for this investigation, and to the Cherry-Burrell Corporation for the use of a special pasteurizer. The investigation was made possible by the Federal Bank-head-Jones Fund.

¹ Approved by the Director of the New York State Agricultural Experiment Station for publication as Journal Paper No. 271, May 31, 1938.