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Occurrence of Micrococci in Cheddar Cheese Made from Raw and from Pasteurized Milk¹

Department of Agricultural Bacteriology, University of Wisconsin, Madison

ABSTRACT

1. By the use of a tryptone agar medium that would not support good growth of the lactic acid bacteria, it was possible to show that cheese made from raw milk contained 500,000 to 50,000,000 non-lactic bacteria per g. by the time the cheese was 2 days old. The maximum counts obtained on cheese made from the same lot of milk that had been pasteurized were never more than 50,000 per g.
   
2. In raw milk cheese that developed a good flavor, micrococci were the pre-dominant non-lactic organisms present in the early stages of ripening.
   
3. Seven groups of micrococci were isolated and separated on the basis of characteristics indicative of potential value in cheese ripening. These organisms were identified as Micrococcus freudenreichii, Micrococcus caseolyticus, and Micrococcus conglomeratus. Certain strains of M. freudenreichii grew in the presence of Streptococcus lactis and had other characteristics indicating that they might be involved in the ripening of cheese made from raw milk.
   

¹ Published with the approval of the Director of the Wisconsin Agricultural Experiment Station. This work was supported in part by a grant from the National Cheese Institute.

² Present Address: Department of Botany, Bacteriology and Plant Pathology, Louisiana State University, Baton Rouge.