Bacteria Associated with a Gelatinous or Slimy Curd Defect of Cottage Cheese

Abstract

Three species of bacteria, A. metalcaligenes, P. viscosa and P. fragi, have been shown to be responsible for a gelatinous or slimy curd defect of cottage cheese. The defect may be accompanied by a distinct fruity odor and flavor or in some instances a rotten or putrid or slightly rancid odor and bitter flavor. The principal sources from which the organisms enter the product are believed to be the water used to wash the curd and also improperly cleaned and sanitized manufacturing equipment. Limited control of the defect may be attained by regulation of the pH of the final product; however, preventing entrance of causative bacteria into the pasteurized milk, cheese curd, creaming mixture or final product appears to be the only consistent, effective means of preventing it. Data indicate that in moderate numbers all of the three species of causative bacteria should be destroyed by proper pasteurization of the cheese milk. © 1951, American Dairy Science Association. All rights reserved.