Journal of Dairy Research

Table of Contents - November 1988 - Volume 55, Issue 04  

Original articles

Survival of some non-starter bacteria in naturally ripened and enzyme-accelerated Cheddar cheese

Lydia Bautistaa1 and Rohan G. Krolla1

a1 AFRC Institute of Food Research, Reading Laboratory, Shinfield, Reading RG2 9AT, UK

Summary

Effects of the addition of a proteinase (Neutrase 1–5S) and a peptidase (aminopeptidase DP-102) as agents for accelerating the ripening of Cheddar cheese on the survival of some non-starter bacteria (Staphylococcus aureus, Enterococcus faecalis, Escherichia coli and a Salmonella sp.) were studied throughout a 4-month ripening period. The enzymes were found to have no significant effect on the survival of the Gram-positive bacteria but some significant effects were observed, at some stages of the ripening period, with the Gram-negative bacteria in that lower levels were recovered from cheeses treated with the enzyme system.

(Received December 22 1987)

(Accepted April 29 1988)