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Characteristics of Organisms Contributing to Spoilage in Cottage Cheese¹

Dairy Department, Michigan State University, East Lansing

ABSTRACT

Many investigators (3, 4, 6, 7, 9, 10, 13, 15, 17, 19-21) have reported organisms which grow at low temperatures. Most of these psychrophiles belong to the Achromobacter, Alcaligenes, Flavobacterium, or Pseudomonas genera. However, a few organisms causing spoilage in refrigerated food products are found in the Aerobacter, Escherichia, Lactobacillus, Streptococcus, and other genera.

Several workers (6, 17, 20, 21) have shown that psychrophilic species of the above genera failed to survive pasteurization at 143° F. for 30 min. Collins (5) showed that from 3 to 5 p.p.m. of chlorine at pH 6.0 was effective in destroying cultures of Pseudomonas fragi, Pseudomonas viscosa, Alcaligenes metalcaligenes, Escherichia coli, and Aerobacter aerogenes. Parker et al. (19) observed that hypochlorites have a more rapid germicidal action than quaternary ammonium compounds against Pseudomonas fluorescens, Pseudomonas putrefaciens, P. fragi, P. viscosa, and A. metalcaligenes. Johns (14) showed that iodophor compounds compared favorably with a quick-acting hypochlorite in destroying Micrococcus pyogenes var. aureus, E. coli, and Pseudomonas aeruginosa.

¹ Michigan Agricultural Experiment Station, Journal Article No. 2087.

² Present address: Krim-Ko Corp., 4830 S. Christiana Ave., Chicago 32, Illinois.