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Journal of Dairy Science Vol. 73 No. 4 859-866
© 1990 by American Dairy Science Association ®
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Rote of Micrococcus and Pediococcus Species in Cheese Ripening: A Review

Tarun Bhowmik 1 and Elmer H. Marth 1

1 Department of Food Science and The Food Research Institute, University of Wisconsin, Madison 53706

The secondary flora of cheese contain several kinds of microorganisms including micrococci and pediococci. Micrococci constitute a major portion of the raw milk flora; some thermoduric micrococci survive pasteurization and occur in cheese made from pasteurized milk. Micrococci or pediococci present naturally in cheese milk or added deliberately sometimes improve the flavor and enhance its development in Cheddar cheese. The beneficial role of these bacteria has been related to their proteolytic, lipotyric, and esterolyric activities and to some metabolites produced by them during the ripening process. Their possible use as agents for accelerated ripening of cheese and their advantages and disadvantages for this purpose are described.

Key Words: Micrococcus • Pediococcus • cheese ripening

Submitted on July 30, 1989
Accepted on September 23, 1989




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