Abstract
Staphylococcus aureus growth and enterotoxin A production occured in Cheddar cheese slurries containing 45 and 60% moisture following inoculation with 103 to 105 staphylococci per gram and incubation at 32C for 24 to 48h. Process modifications to control staphylococcal growth were evaluated. Treatment of slurries with .5% hydrogen peroxide was not effective. Heating slurries at 72C for 30min eliminated staphylococci, but reinoculation with ripening organisms, was essential for proper flavor development. Sorbic acid at .2 to .3% inhibited staphylococci. Because of inhibition of micrococci and lipolytic agents, cheese flavor development was retarded, but sorbate addition was preferred over other treatments. Nonprotein nitrogen incease in cheese slurries paralleled that of sorbate-free controls.
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