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Effect of residues of five disinfectants in milk on acid production by strains of lactic starters used for Cheddar cheesemaking and on organoleptic properties of the cheese

Published online by Cambridge University Press:  01 June 2009

David G. Dunsmore ,
Debbie Makin  and
Richard Arkins
David G. Dunsmore
Affiliation:
Hawkesbury Agricultural Research Unit, NSW Department of Agriculture, PO Box 217, Richmond, NSW 2753, Australia
Debbie Makin
Affiliation:
Hawkesbury Agricultural College, Richmond NSW 2753, Australia
Richard Arkins
Affiliation:
Hawkesbury Agricultural College, Richmond NSW 2753, Australia
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Summary

The inhibitory effect of five disinfectants on acid production by Streptococcus lactis and Str. cremoris Cheddar cheese starters was compared using two techniques, a laboratory scale fermentation tube test, and pilot scale cheese manufacture. Threshold inhibition concentrations (partial, total) of disinfectants (mg/1) on acid production observed in the fermentation tube were: peracetic acid/H2O2 (0–5, > 600) iodophor (75–220, > 400), quaternary ammonium compound (QAC), (20–30, > 200), acidic anionic (60–120, 600–1200), and Na hypochlorite (400–1000, > 1000). Threshold inhibition concentrations (partial, total) observed in the cheese vat were (mg/I); peracetic acid/H2O2 (0–5, 5–35), iodophor (15–30, 75–200), QAC (10–20, > 200), acidicanionic(30–120, > 600), and Na hypochlorite (35–400, > 400). Flavour threshold concentrations in the cheese at 4 weeks were (mg/l): peracetic acid/H2O2 5, iodophor 8, QAC 20, acidic anionic 12, and hypochlorite 50. It is concluded that problems in cheese manufacture are unlikely to occur with hypochlorites, iodophors, and acidic anionics, but that care should be taken when using QAC and peracetic acid as sanitizers. A correlation coefficient of 0918 was computed between the two methods of determining partial acid inhibition (P < 0·005).

Type
Original Articles
Information
Journal of Dairy Research , Volume 52 , Issue 2 , May 1985 , pp. 287 - 297
Copyright
Copyright © Proprietors of Journal of Dairy Research 1985

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