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Effect of pH and Brine Concentration on Gas Production by a Putrefactive Anaerobe (PA) 3679 in a Processed Cheese Spread^{1, 2,}

Department of Food Science, Michigan State University, East Lansing

ABSTRACT

Gas production by PA (putrefactive anaerobe) 3679 in a processed cheese spread containing 8.5% skimmilk powder and packaged in TDT (thermal death time) cans incubated at 37° C. was studied at pH levels of 5.2 to 7.0 and brine concentrations of 2.0 to 8.4%. Most of the expansion attributable to gas production in the TDT cans occurred during the first 20 days and no measurable gas production developed after 60 days. As the pH decreased from 7.0 to 6.0, the lag time for gas production increased and gas production was completely inhibited at pH 5.6 and below. As the brine concentration increased, the lag time for gas production increased, and there was a decrease in the rate, total amount, and duration of gas production. Gas production was completely inhibited at a brine concentration of 7.6% or more.

A technique using a dial-micrometer was developed for detecting small amounts of gas production in TDT cans.

¹ Michigan Agricultural Experiment Station Journal Article No. 2686.

² This manuscript describes a portion of the research contained in a thesis prepared by the senior author in partial fulfillment of the requirements for the degree Doctor of Philosophy at Michigan State University.

³ Present address: Borden Co., Dixon, Illinois.