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Effect of Spoilage Bacteria on Biacetyl Content and Flavor of Cottage Cheese¹

Oregon Agricultural Experiment Station, Corvallis

ABSTRACT

Observations on growth of certain cottage cheese spoilage bacteria indicated that their activity in the cheese usually was accompanied by loss of desirable butter culture aroma in the product. The bacterial species involved and the nature of the gelatinous or slimy spoilage defect have been described in an earlier paper (4).

Elliker and Horrall (3) observed that samples of butter contaminated with Pseudomonas putrefaciens displayed a marked loss of aroma during keeping quality tests. The reduction of aroma preceded the typical cheesy or putrid defect commonly associated with this organism. Chemical analyses correlated the loss of typical butter aroma with destruction of part of the biacetyl present. Later, Elliker (2) was able to demonstrate the ability of a number of types of bacteria to destroy biacetyl. The importance of the Pseudomonas group was emphasized in studies on commercial and experimental butters. It was pointed out that the loss of biacetyl due to microorganisms may be more important in some commercial foods than is generally realized.

¹ Approved for publication as Technical Paper No. 777 by the Director of the Oregon Agricultural Experiment Station. Contribution of the Department of Bacteriology.

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