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Microflora of Cheddar Cheese Made with Sodium Chloride, Potassium Chloride, or Mixtures of Sodium and Potassium Chloride

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Abstract:

Cheddar cheese samples from three different split lots of cheese curd were prepared with added NaCl, KCl, or mixtures of NaCl/KCl (2:1, 1:1, 1:2 and 3:4, all on wt/wt basis) to achieve a final salt concentration of 1.5 or 1.75%. Cheeses were stored at 3 ± 1°C and their microbiological characteristics were evaluated over a 36-week ripening period. Populations of aerobic microorganisms, lactic acid bacteria, nonstarter lactic acid bacteria, aerobic spores, coliforms, and yeasts and molds in cheeses made with KCl or NaCl/KCl mixtures were not significantly (P>0.05) different from those of control cheeses made with NaCl. Staphylococcus aureus and Escherichia coli were not detected in any of the test or control cheeses.

Keywords: CHEDDAR CHEESE; COLIFORMS; LACTIC ACID BACTERIA; MOLDS; POTASSIUM CHLORIDE; SODIUM CHLORIDE; YEASTS

Document Type: Research Article

Affiliations: Department of Food Science and The Food Research institute, University of Wisconsin-Madison, Madison, Wisconsin 53706

Publication date: January 1, 1995

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