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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.
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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