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Appl Environ Microbiol. 1968 June; 16(6): 862-866
Copyright © 1968 American Society for Microbiology. All Rights Reserved.

Behavior of Salmonella typhimurium During Manufacture and Curing of Cheddar Cheese¹

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

ABSTRACT

Nine vats of stirred-curd granular cheddar cheese were made with whole milk contaminated with Salmonella typhimurium after pasteurization. Enumeration of salmonellae by the most probable number technique during manufacture and curing showed that these organisms multiplied rapidly during manufacture until the curd was salted. Thereafter and throughout the curing period, the salmonellae declined in number at a rate dependent on the temperature of curing. Evidence is presented indicating that the production of volatile fatty acids in the curd during curing may be responsible for this decline.

¹ Published with the approval of the Director of the Wisconsin Agricultural Experiment Station.