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Resistance of Certain Bacteria to Cottage Cheese Cooking Procedures

Department of Food Science and Technology, University of California, Davis

ABSTRACT

Heat resistance in Cottage cheese whey at pH 4.6 was determined for selected strains of Pseudomonas fragi, Escherichia coli, Streptococcus cremoris, and Streptococcus lactis. Strains were selected for study on the basis of high heat resistance. Survivor curves in whey at various temperatures and thermal resistance curves were calculated. The time-temperature treatments used for cooking Cottage cheese curd in seven representative California plants and one hypothetical procedure were evaluated as to lethality for each of the selected cultures. Cooking procedures that did not have a maximum temperature of at least 130° F., and a holding time of at least 18 min. at 130° F., proved unsatisfactory.