Chapter 14 - Microbiology of processed cheese

Abstract

In this chapter, the deteriorating and pathogenic microbiota of processed cheeses will be addressed with an emphasis on the main aspects of processing, sources and routes of contamination, in addition to the important action of melting salts as inhibitors of deteriorating microorganisms and pathogens. During processing, the vegetative forms of pathogens and deteriorators are inactivated, but the spores remain viable. Thus, the characteristics of the main associated microorganisms will be presented and discussed, especially the spore-forming bacteria, with emphasis on the genera Bacillus and Clostridium. There is also a discussion on action points to carry out the microbiological control of processed cheeses, such as conservative agents, biopreservatives, control of extrinsic factors and predictive microbiology. Finally, the recent findings regarding the use of probiotics in processed cheeses will be presented.