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A Proposed Method for Detection of Coliporm Organisms in Cottage Cheese

Department of Dairy Science, The Pennsylvania State University, University Park

ABSTRACT

While regulations pertaining to permissible levels of members of the ooliform group in Cottage Cheese are found in many health codes, Standard Methods (1) does not specify a procedure for their enumeration. Since coliforms may be entrapped in the curd, and since curd particles vary greatly in size and firmness, the difficulty of arriving at accurate coliform estimates has led various laboratories to devise their own modifications.

In addition to the problem of insolubility of Cottage Cheese curd in sterile dilution water, the acidity of Cottage Cheese may be expected to lower the pH of the cheese/media mixture to levels lower than desirable. At the request of The Pennsylvania Approved Laboratory Directors Association, various concentrations of alkaline salts known to be capable of solubilizing milk proteins were investigated.

In the procedure, concentrations of alkaline salts as indicated in Table 1 were prepared as sterile dilution solvents, and the method evolved for coliform determination was as follows: