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Effect of Quaternary Ammonium Compounds on Activity of Lactic Acid Starter Bacteria in Milk and Cheese¹

Oregon Agricultural Experiment Station, Corvallis

ABSTRACT

The increased application of quaternary ammonium compounds (QAC) for dairy sanitation purposes has stimulated interest in the effect of various concentrations of these compounds on the growth of lactic acid bacteria in milk. The problem is important from the standpoint of attempts to prevent souring of milk or to reduce bacterial counts prior to delivery to the dairy plant. An-other important factor is the effect of QAC on lactic acid bacteria in starters, cheese or other cultured milk products for which such milk might be employed. This study deals with the effect of various concentrations of QAC in milk on representative lactic acid starter bacteria.

DuBois and Dibblee (2) concluded that the presence of added QAC lacked any influence on the bacterial counts of raw or pasteurized milk at concentrations ranging from 1: 500 (2,000 ppm.) to 1: 25,000 (40 ppm.). It was observed that higher concentrations (200 and 2,000 ppm.) inhibited growth of Gram positive acid-producing organisms but not that of Gram negative types.

¹ Published as Technical paper no. 628 with the approval of the Director of the Oregon Agricultural Experiment Station. Contribution of the Department of Bacteriology.