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Heat resistance of lactobacilli from English Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

K. D. Perry  and
M. Elisabeth Sharpe
K. D. Perry
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
M. Elisabeth Sharpe
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
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Extract

The heat resistance of strains of lactobacilli previously isolated from Cheddar cheese was determined using a laboratory pasteurization test and a commercial pasteurizer.

The laboratory tests showed variations in heat resistance at 140° F. for 10 sec. which were not correlated with species, but at 150° F. for 10 sec., an average of 99·55% destruction occurred with all strains.

With the commercial pasteurizer, heating at 155° F. for 17 sec. caused a 99·99999–100% destruction, whilst heating at 160° F. for 17 sec. destroyed 100% of all strains of lactobacilli tested in every case.

We wish to thank Miss H. R. Chapman and Miss A. J. W. Harrison for operating the pasteurizer.

Type
Original Articles
Information
Journal of Dairy Research , Volume 26 , Issue 1 , February 1959 , pp. 72 - 76
Copyright
Copyright © Proprietors of Journal of Dairy Research 1959

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References

REFERENCES

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