HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Reinbold, G. W. Articles by Stine, J. B. Search for Related Content PubMed Articles by Reinbold, G. W. Articles by Stine, J. B.

Distribution of Propionibacteria in Swiss Cheese

Research and Development Division, National Dairy Products Corporation, Glenview, Illinois

ABSTRACT

Conventional wheel and rectangular rind-bearing block Swiss cheeses were studied to determine the distribution of propionibacteria. Samples were taken from three predetermined locations in six different Swiss cheeses which were from 1 to 16 mo. old. Propionibacteria were determined by the plating method of Kambar et al. (3), and cultures were taken from agar plates and identified. Few propionibacteria were found in samples taken
-in. below the surface of the cheese. With one exception, samples taken
-in. Tselow the surface contained many more propionibacteria than were found in the exterior portions. Proceeding inward to sections 2
in. below the cheese surface, the numbers increased, though not proportionally. These data suggest that the decrease in numbers of propionibacteria toward the exterior of Swiss cheese is probably the result of such unfavorable conditions as lower moisture, higher salt concentrations, and higher oxidation-reduction potentials.

¹ Present address: Kraft Foods, Division of National Dairy Products Corporation, General Office, Chicago, Illinois.