HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Kelly, C. D. Articles by Marquardt, J. C. Search for Related Content PubMed Articles by Kelly, C. D. Articles by Marquardt, J. C.

The Influence of Hydrogen Ion Concentration and Salt on the Surface Flora of Limburger Cheese¹

New York State Agricultural Experiment Station, Geneva, N. Y.

ABSTRACT

The yeast forms first appearing on the surface of Limburger cheeses will grow readily on artificial media between pH 3.5 and 8.5 and with the best growth at pH 6.5.

Bacterium linens will not grow below pH 5.85 but will grow at pH 9.5 and grows best at pH 6.5.

In the cheese the pH of the surface falls to 5.0 or lower, a pH at which the yeast will grow but not Bacterium linens. The yeasts acting on both the protein and lactic acid, raise the pH above 5.85 at which point Bacterium linens can become established and overgrow the yeast. Only late in the period of ripening does the pH of the interior of the cheese rise above 5.85. This pH and the lack of oxygen would inhibit the growth of Bacterium linens in any part of the cheese excepting the surface.

The concentration of salt soon after salting is highest in the surface layer and low in the interior. There is a gradual penetration of salt into the cheese until an equilibrium is reached at about 10 days. With the lack of information on how much of the moisture of the cheese is available to form brine it is impossible to estimate accurately the concentration of salt in the medium in which the bacteria are growing. However, as the cheeses are salted by rubbing salt on the outside there is little doubt but that it is near the saturation point in the surface layer for some time. This high concentration of salt tends to inhibit the growth of organisms other than the yeasts and Bacterium linens.

¹ Approved by the Director of the New York State Agricultural Experiment Station for publication as Journal Paper No. 289, October 11, 1938.

This article has been cited by other articles:

				C. Feurer, T. Vallaeys, G. Corrieu, and F. Irlinger Does Smearing Inoculum Reflect the Bacterial Composition of the Smear at the End of the Ripening of a French Soft, Red-Smear Cheese? J Dairy Sci, October 1, 2004; 87(10): 3189 - 3197. [Abstract] [Full Text] [PDF]