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The Heat Resistance of Lactobacilli found in American Cheddar Cheese¹

University of Minnesota, St. Paul

ABSTRACT

1. The heat resistance of 60 lactobacillus cultures found in Cheddar cheese made from raw milk was studied and found to vary within wide limits.
   
2. The majority of lactobacilli found in Cheddar cheese made from raw milk can be killed by pasteurizing at 143°F. for 30 minutes or 160°F. for 15 seconds.
   
3. The fermentation characteristics of the lactobacilli found in Cheddar cheese had little correlation with their heat resistance.
   
4. The z values vary in a general way with the heat resistance of the organisms, the most heat-resistant lactobacilli having the highest z values.
   
5. The destruction of lactobacilli by pasteurization suggests the possibility of accelerating the ripening of Cheddar cheese made from pasteurized milk either by adding the proper lactobacillus culture to the milk or by raising the ripening temperature of the cheese to supply a more favorable growing temperature for the reduced numbers of lactobacilli that survive pasteurization.
   

¹ Taken from data presented in a thesis to the Graduate Faculty of the University of Minnesota by W. L. Slatter in partial fulfillment of the requirements for the degree of Doctor of Philosophy.

² Now Associate Professor of Dairy Technology, Ohio State University

³ Professor of Bacteriology, University of Minnesota.