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Low Heat, Hydrogen Peroxide, and Bactofugation Treatments of Milk to Control Coliforms in Cheddar Cheese¹

Department of Food Science, Cornell University, Ithaca, New York

ABSTRACT

A study was carried out on the relative effectiveness of reducing coliforms in Cheddar cheese by low heat treatments, by hydrogen peroxide-catalase treatments, and by a continuous bacterial removal process, bactofugation, of inoculated cheese milks.

Low heat treatment of cheese milk at 57.2, 58.9, 60, and 61.1 C for 16.5 seconds reduced the coliform count 57.3, 75.0, 81.5, and 93.8%, respectively. Application of hydrogen peroxide-catalase destroyed almost all coliforms, while bactofugation decreased bacterial numbers 95.3% on the average.

The level of typical flavor of the Cheddar cheese from low heat treated milk was higher than that in cheese made from hydrogen peroxide-catalase treated milk or from pasteurized milk, but its over-all quality was marred in some of the cheese by the presence of detectable unclean flavor. In cheese made from bactofuged milk, the typical flavor level was high and without unclean characteristics.

¹ This research was supported in part by Public Health Service Research Grant no. UI-00282-05A1 from the National Center for Urban and Industrial Health.