Influence of milk centrifugation, brining and ripening conditions in preventing gas formation by Clostridium spp. in Gouda cheese

Abstract

This study examined milk centrifugation, increased salt concentration, and low ripening temperature as potential strategies to prevent late blowing caused by gas-forming Clostridium spp. in Gouda cheese. The survival of clostridia spores in cheese brine and their ability to enter Gouda cheese during brining was also evaluated. Centrifugation (3000× g for 30 s) of contaminated milk resulted in >60% spore reduction, with increased spore reduction at greater centrifugal forces. Low levels of C. tyrobutyricum and C. sporogenes spores survived in saturated (23%, w/v) brine with 2% (v/v) added whey at 15°C for 63 days, while C. beijerinckii and C. butyricum spores were not detectable on days 4 and 35, respectively. Spores of C. tyrobutyricum in brine infiltrated Gouda cheese during 2 h of brining at 13°C resulted in production of small gas holes during ripening. In Gouda cheese slurry stored at 13°C, three C. tyrobutyricum strains plus one of three C. sporogenes strains germinated in the slurry with no added salt. Of three C. tyrobutyricum strains stored at 13°C in slurries with higher water-phase salt concentrations of 2.4 and 3.6%, two strains and one strain germinated, respectively. No germination of spores was detected in any cheese slurry stored at 5 or 8°C. Milk centrifugation, increased percent water-phase salt, absence of spores in brine, and decreased ripening temperature are all potentially important measures against gas production by Clostridium spp. in Gouda cheese.