chapter to describe the bi the history of man an making ae intimatel ereat aspects because ie ce tre ee mp ee marty with Pare eis my cto and may hp to ake esto oar representative of sens esse and also because they now is unsafe OF CHEESEMAKING as outlined by Kosikowski (1977), are: {ures and coagulant to prewarmed eps in cheesemal etting ml dngtartr sting the coagalur, 3) cooking the cu cog ‘fot ma wing curd particles to "kni Milk \ Fresh milk obtained from healthy cows (or other animals that may serve asa source of milk) should be cooled rapidly and then promptly delivered to the cheese factory where it should be converted to cheese as soon as possil ‘The milk should be free from antibiotic residues, other chemical contat nants, and serious ofFflavors. Furthermore, the raw milk should not have supported excessive growth of psychrotrophic bacteria because such growth can cause irregularities in the manufacture of cheese by affecting activ lactic starter cultures (Cousin and Marth 1977A,B) and coagulation of by rennet extract (Cousin and Marth 19776). The quality of cheese r ing from such milk also will be inferi6r-to that of cheese made from © 107). The ai thout excess peyehrotrophic the casein in ied cheese that is tobe made ymmon to use heat te ion) oF pasteurized the result metimes preferred heraise than that made from pas ‘Tests to determine the micro ‘of unwanted chemical conta) fermentation in. Furthermore, he ote whore they conttuteapronce ‘pening, . other than lactic acid bacteria sometimes are added n when cheese is made. Examples are Propionibuctertam for blue or Camembert cheese. The cultures during ripening of cheese ave diseasred 18 varieties of cheese are considered further when chapter. Currently, concentrated frozen starter cultures ean be purchased an auddd directiy to milk in preparation for cheesonahing Prevents facturer's instructions are followed, this approach {nculture activity from day today and also problems caused by bacteriophage infectio The alternative approach is to transfor the culture from one suitable medium to another 4 volume of culture suit .sheesemaking is obtained. When this is done, the problem of bac~— _nousraua MICROBIOLOGY : ugh use of a phosphate-treated i whet ont er ee eapeetiate aie enn acrng to metho cer ination of Dairy Products (Marth Igoq"” tained from he Fourth stomach of sine oun, 8 oli charge oa gra eennet extract. Consequently, replay nf et extracts om re imal onan an er ees no eas Suche caguum which faites its ow fw, eat rm during the okie a paar chee wheres ree Draining Whey After cooking is completed, whey is removed from the ed by draining whey f ing appropriate pre tive method, ‘the vatso some kn Cheddar cheese Knitting of Curds lows fr Further production of lactic eid and for mod eso they willadheretoeach other andforma single texture of given variety of checseis character determined by this process, ‘controls production of| suppress growth of sms; and futher reduces the amount of moisture in finished cheese (Kosikowskt 1977 Prossing of Curds pressure may not be ap manufacture, i a form ol Tater inthe manufacture of this variety o Pressing gives the cheese its characters compactness. Fre whey is expressed and ‘pleted during pressing. Us of vacuum chambers during after presing: fan aid n removing occluded air frm cheese and thas give the product @ ‘lonely knit body (Kesikowski 1877.—_ jo. INDUSTRIAL rcronIoLocY Jing of Cheese Ripenins a room with controled temperature ang a ror cheddar cheese) and is held ther y enmgon the variety of hee ar : eet cs ‘enaymatical ind be mate pede changes transform rs Meare carte a fowski 1977) : ‘Cheesemaking as and for ome neover,anerenses if to prod ‘Automation of Making ofeheess ‘a band operation. Ho" ‘The trenched foee rae she at The tenced curds ae allowed a mat fr about 15 min prooed Tppeared in area (Chapman 197 a mae in clinical and block shapes, Thee thy se ekg sarge as 00k having been made but his inva arches produced by filing cordate corn Som ce probably wl be used to make proces cheese Manufacturing Process see cheee ce coetien e ripened Cheddar cheese is ‘Tho fllowing sep (Kosikowski 1977) are involved in manufatriy cen chee os : ‘heddar cheese rived (71.7°C for 16 sec) or hea Changes During Ripening comet ta a Freshly made Cheddar cheese will conta starter clturebactera.S loco andlorS.ernorie Thesehacena beginsKe cheese ripens (Marth 196: ‘produce andlor liberate proteolytic and the body and flavor of th mieroooee ofa desirable lavor. Beneficial micrococei ha coccus freudenreichi, M.caseolyticus, and M. tffcts of these bacteria have been attributed Otherbacteriaalsohavebeen claimed tocontribut of Cheddar cheese. Included are Streptococeus faecal faciens, and S. durans. These bacteria are not ‘Cheddar cheese is made, but sometimes they might be in raw milk and thus get into the cheese if it were made from such milk ‘As is true of most ripened cheeses, the flavor of Cheddar cheese is the result of the correct blend of numerous compounds, many of ter; fied fractions of cheese (Marth ‘of many of the components changes in the cheese pening at 7°C (Foster ef al. 1957). This contin 1ewhat soft and smooth body develops. The body of a more than 1 year old) may be somewhat crumbly. curse a- “14 INDUSTRIAL MICROBIOLOGY (2) Milk is in a ya ted with Laclobalus Bulger "Str propionibacterium shetmanit Lat intend ‘been tested with some success on peer eetome growth by the added bacteria, Slight aid production ‘ads in subsequent manufacturing operations, ly moved about in the rie far about Omi, This farther facilitates oso whey and fig, theca ‘ 4 (7) curds“ by slowly rising the temperature ofthe card 3 Teaco furotos0"-52°C overa30-40 minperiod. Atrthe desired | wey mare has ben reached, the curdowhey mixture sired ar tntribute tothe flavor. "The pH of Swiss ch Ter Eiservesto expel gases and whey from the curd and| ‘Redng of curd particles into a solid mass of cheese. Air, interferes with this (10) Themassofeurd suitable size andthe blocks are Then placed into a solution containing a least 235 soi inkled on the topaf each boc fare present in greatest ‘stearic, andolecacids ofthe compounds and ner compounds ave been found Terman re ‘elms tocarbodondeso can eicape as its produced du ‘ripening of the cheese. " iE vay (a2) Weappadcheese spaced ina cheese should consult the review by Defects Defects in Swiss cheese can result from incorrect manufacturing proce: “dures, improper gs formation growth of unwanted microorganismsthat ean cause ofl tn einbld 1872 erect in eves Tat eof these irre \ appearance oF comet es and others oman unsa ipaactring Ue eee car in the body (Py, pasty weak cat gaze and shape costal of are, et fed spoearance (ity rind, surface spits. M trof the cheese. Microorganisms can ind ot of th re oan Defects itleache. fa neve soft ind ars strc these ples in egmak om alk nang 2 ‘acid bacte ie from th 4 similar to Samsoe although the stat ins cheese are used “) feontaining 3.4 to 8.7% lactic starters. Propionibac is somewhat es commonly associated with ar nade rm ra CONS oi jlar Swiss cheese 1 ng i tt ery eae wee ergaase is made large! and Austria. St ne ‘Alpe Germany, Swi ‘Siamese Although the manufacturing procedure is si Peres tater cheeve, numerous local variations seem toe SURFACE-RIPENED CHEESES Some cheeses gain their principal sensory characte combined efforts of bacteria and yeasts that develop on the surface ofthe Serene rarer tay ima mee ay ad a maton urface Curd and whey are dipped or pumped into rectangular hoops held on to 18 hr cheese during the drai ABC fro 10 day, Da yeasts and bacterial develops on (6) The smear is washed of, the cheese is waxed or packaged in pl: Brick cheese contains not more! total dry matter must bemilkfat. A typical brick chee ical brick cheese is about 12em: 25 em long, and 7.5 em. Weighs about 2.25 ky.te INDUSTRIAL MICROBIOLOGY surface of the cheese. Depending on thy atthe centration of sal 2 acim one oF more ofthe flowin aatrul, Trichosporon, Candie tne cheese or producing epansrface smear develop during ripening decid the major defects {180 ote Inde ar del Mice miroir. fects Olson brickand other sr find toxture, and st ernest—caused ya when the start such a8 Strep. cient growth of surface miroflora tased when the pH of cheese is high and the pore-forming bacteria can grow. Defects in body and texture include (a) Corky-saused by inadequate acid development or excessive washing of curd, or bath caused by a combination of excessive moisture, too ‘acid and inadequate salt fealytoo much acd Openness caused by whey being trapped between firm cubes ofurd; ‘openings remain when whey drains from cheese used by growth of coliform bacteria, yeasts, certain ieacid bacteria, Becilluspolymyza, or anaerobic spore- Defects in the surface microflora include: Lack of growth—eaused by low tem sa in cheese, or drying of the (2) Mold growth—resulte when t ‘moved to storage at to 10°C. Extensive growth of B. linens o ‘mall pieces of cheese acounts forthe strong, pungent flavor an Limburger. ‘Port du Salut, Trappist, and Oka are whee-thaped cheeses developed by ‘Trappist monks and made by procedures somewhat similar to those for brick cheese. Geotrichum may appear inthe surface microflora and contib- ‘MOLD-RIPENED CHEESES Certain molds are used as the major ripening agents of some cheeses. In some instances mold growth occurs throughout the cheese (eg, blue 1 achidd are einai, and capri ofblue Sronths of ripening, ‘Growth of mi ripening. This gro pp. and contributes to ‘ieroorganisms will not grow to produce the surface slime ips ofthe nia Dr, wh fects in color, a body that is too firm, ‘enwanted molds can cause defects onthe surface of cheese . than Roquelor or Gor that the cheese usually does not need per trearay or almost fui inconsistency depen {Walter and Hargrove 1969). The rindpoeetn Bacal rac ar rea sion # «procedure for the manufacty _The basic procedur Re of allowing StF ‘Manufacturing Process Ccomembert cheese employs the (a) Pasteurized whe inocula until firm curd deve knives, Alternatively, uncut curd eae ae ecient rn rt ltt po eed an js applied to the cheese during jinues. The turning Seaining nae (6) Hyops of cheese are tured 2 : eh ines at 30 in interval. proces is repeated 814 ps may now be inoculated by spraying coy Batt ies fur ins eure ih fie Ber che removed from he «oy Neraghnar cheese irenered i a eat stn chr Weighsee "yemberti spores suspended in cops, placedona drain table, really at placed on the cheese “otis apie wothe suri of the ese whichis then held over 2c (10) CI “f for Lor 2 weeks at 10° to 15°C and 95 to 98% relative dorageto fociitae uniform may be turned once during itof mld on the surface. "4a 10°C after being wrapped in fol ge under these be for several weeks before the Shecee is packaged and moved into distribution channels. Final pening occurs bution. ‘Camembert cheese should be consumed within 6 to 7 weeks after it is made The proces used to make Camembert cheese has been mechanized in the United States and Europe Change Daring Ripening Foster ea. (1957 hav outlined the major hte se hei ca pn, ral fm pet 5 Grrchom peat 0 the sre othe cee within 3 to 4 ays i and bees ees Tasco bacteria. ‘ “Fino entra uintetores faiitatng Iter growth of ther erm Yo Ce eaten sse fungi leads to, ive soning ofthe vind and und wc Piet eee a ues rium) develop after fang have reduced the a as inens anc iy i related pigmented, rod-shaped genie Escherichia this chapter. ‘Cheeses Similar to Camember—Walte and Hargrove 1959) nd Wei nar 199) dese several indo chese ether han Camere hat Erovipemed largely through the activity of surface mold Bri is probably the best known ofthese Camembert cheeses em in diameter and 8.8 to 42 ‘ameter and 3.2m thick, O45 kg Thediflerence in si Camembert causes di in the ripening process ofthe two cheeses ‘This, together with variations in the manufacturing process, eauses the ‘avor and aroma of Brie to difer from Camembert. Sonlommiers isa cheese similar tothe small Brie but i ripened for less ar to Brie is Monthery, which ismade intwo izes producedin France Tried in ashes in a cool, moist cellar during ripening.ont0Logy ay INDUSTRIAL MIC redge workin fo Svelping pe Kraft worked with nd Bush es is converted to process, fs industry has been dee chose product. chee Gp etal by Price and Bush ‘The Products ey heated more than 44% w \eowski 1877. Manufacturing Process Cheese and Related Products ‘he mintue of cheese the desired temperature ar ered the smooth molten cheese wat cooled. Sometimes ribbons ofprens Pa that sliced proces cheae is pede Microbiology of Pr mole Cheese and Related elated Products Id spores derik may beam contan, but the principal one e kind of bat ion of taphyloace owt and ne teria present and growing in mill may TABLE... GROWTH OF ano EnTeRoTOKN PRODUCTIONBY sTAPHrLOCOCcUS RaRCUS Wy SARE 2 a of 190 staphylococeal produce enterotoxin A and B, About ‘oxigen strains produced enterotoxin A, wt ‘erotonin B. More reently Olson ef ‘ “er formefend enter ‘fant 7a exe tel SO tf nad elated prot 1 1972. hare are ee ered se needed to cr ‘Acoedingto data by Thomaset al give temperature to reduce the An hat has received asl fon heat treatment ion that use of an ionofsafechese. Why altar of spprox.10°S.qureusinl served to app laxveeus. Lack of growth by by the staphylococeus. Haines and Purpose Tween) broth with S. aureus and srowth and enterotoxin production by 8. aureus = ld be inhibited, They07 enterotoxin wag 2S peas Was 10, py rains of 8. Tati ese ferent strain sare used othe thors suggested rolve produ, inaddition ty Piere requiced to inhibit growth formed. Some growth continued during the ‘manulacturing proces excep when the curd was salted. The detrimental fagain was evident bythe ‘Johns (1959) and Walker, ‘studied Cheddar and Ca ahashi and bservations when they TABLE 42. BEHAVIOR OF step .cece, TORE GH oneBDAN eRe SP IrLococcus aumeus ounna te wanurae. TORE OF GREDOAR CHORE IED vee pee However thy fae sual fr hem oper n wee oe TABLE 42, GROWTH OF NO ENTEROTOKN PRODUCTION sTAPHTLOCOCeL ‘AUREUS BURRS Se Poae BESE URINE REE PONEY sT4PIMLOCOCCUS ots sem _ tn a eS cae & 8 & 8 ent Faare, Tai eo, D, SBiland We ate aed pe me le train caltre. C0 an Slats ingle strain, ‘Aged Cheadar cheese is sometimes added to another foed product to {impart a desired flavor. Procedures to accelerate ripeningef the cheese have ‘been sought so that relatively fresh, and less expensive, cheese sould be ‘used for this purpose instead of the more costly aged product made by0 s101007 wi oper HH ee oda, sean om metltE gs be dese by Ky ari ee ene BRINE Ly gd lai eth a cweese 20 al curd an ft lowed by an unenm one Med at BOC. Addi ta Y je, The slut nes devel’ ia, meee yn «1973 rm could at the bac contained 4510 60% mo) i ae wxpusTRIAL Ml entional ear like sven hes str me Ot hydrogen peroxide di tc a on of 02 FO sem sora 0 eran Te tok ne eed eva ae ence Telco pede ett ntrotoin production pe ht phen eg ice: Te Kindly Gerectgmrte apne tte eta at ornade appear tohave determined Whethye Fras chese, depending om the ea usd andthe strain oftoxigenieS. aureus that way Salmonellosis ‘This form foodborne illness has an incubation period of fom 3 to 72h, 1202 hralter food contaminated ‘Severity and duration ofthe disease vary with the amount of food ‘ee anon enum th knd of Salmonella andthe resistance (Marth 1960) Intensity varies from alight discomfort and longevity of 8. phi. i kw BBLoGY r a en080 1 of Salmonella pking, = vette tn of Cnn nn Far ngt ieee, Pat wri Hoelloe Ted ring eid ease in the salmoneljn¢ ‘ewbrala ape i std tei demons Bsa yapck cigs fd ta was conan. suri and stored itat 4 ‘irtually complet inactivation ofS. tween 8 and 18 h of incubation at 42°, oe during the interval be- citeese 9 Ikused to produce the cheese. Testa typhimurium survived for 302 days 1 6000 cases the cheese was infected with § original source of the contamin ments, Bonts (1957) changed his mind and pon bly entered the cheese via the glue wad pen cheeses. Crber Cheese Oscurrence of Salmonella in a variety of other ripened chooses has been reported, United States, bu the i tigators simply stated salmonella in Samsoe cheese ‘This cheese hasa pH value of 5.15 05.20 afer 24 hand contains di noes ‘moisture, Samsoe cheese was ripened at 16° to 20°C for Sto nesie cee at 10°to 12°C foran additional to 10 weeks, The authors necessary to achieve a 10,000fld reduction ae. Thedeath ate wascueese 97 caused by coliform bactr Since coliforms must reach nan Cheddar cheese, cheese of nor ‘numbersofE. colt rest enough cause cca ‘Aieo7o 279 quel und that Cheer chee RE 000 to Ton cele—_colmal nthe cud 1m 1954). Yal ¥ could contain up t hava, 072°C for 70090 sec gh the cheese ranged from 4 iy Cheddar cheese contained coliforms found in we anit lt and samples contained over 7) found ‘wed and Collins of soft cheeses and 13.6% of semisoh. aa ag that S. phim aga cheer fr up to anit et cece Se ic Escherichia coli Enteropathogeni ali canbe defined as any strain of Ecol tare darteal disease. Enteropathogenic B. col In Cheese —During November and December 1971 at eateryke disease in pope of least 227 persons in 9 separate outbreaks in several tates inthe United Caneel States became ill with acute gastroenteritis about 24 hr ater consuming Incidence of, coll and Colfrms in Chowse—Presence of coliforms in imported French Camembert or Brie cheese (Barnard and Callahan 1971, ees has en the subject of research for over 80 year, Early investign, ‘hms were nce wt th prevention of gassy defects in curd and cheese av oY anpusAl mIcnOB1O.E = col of rm of cheese believed ot DE stemaamarsatchese bleed oh Boks Bh trae ng 30°C for up to 48 weeks. N, ate when the product e tozorban ane ee luct that remait xin iee ates res fadgatuiet aa seneceraieots | madcvemnteanars ipeningof brick cheese hy, fered from those obtains larger populations of BE aya GO water and basa pH value oy el inhibitory potential than if ut 17 rama peat wuld fod reurings bet process scent to destroy a es cam ie domenstrated that the apres eannat grow in the cheese problem, More extensive contami 1980 in the southeastern Uni of Limburger and ia a rane ete toxie after 82 and 3 ‘The Major AMlatoxins—Although mare than dozen forms of aato have been ide iy majo forms wil be mentioned in hid sion. Some of their important characteristics are summarized in Table 4.4en __ Foran 207. ai 1 augdag 038 Tests on mi cHeese 10) is O58 rete on milk marketed late in 1977 in 4 utheastern states having amples contained 08 of in an additional 286 350° more ppb of aflators eR BH ere nd Gz are the major forms produced 8 ae eee The Ba i Bawa they have a bluish color under ou ay ithe toxins are given thei designation bat %y fat coor under the same type of light, Tels thy by the cw and is exereted yf ‘ sre aflatoxin that is produced from By fed coumarins that are teins as are many of ¢ most toxie and most carcinogenic. Aflato, ian B,. Aflat about as tori ve fxs toxie and les carcinogen : e blebutean be degraded by strong acy, nts, some molds, and a few bectet Doyle and Marth 1978a.n eo ‘as well asthe molds that produced them eg in the Federal Republic of Germany (Table 4.) M, was found in 34 to “ared by Which Aflatoxin Gets into Milk and Cheese —Aflatoxin cg di ea lated only when cows consume feed that contains aflatoxin B.. aps the moa toe form of allatorin, Some otisy verted to M, by the liver ofthe cow and this form in the milk. Products made from such milk will also largely to cert ‘oconsumeaflatoxin-ontaminated feed. IN GERMAN DAIRY PRODUCTS (1872-1974) ‘TABLE 46, AFLATOXIN, roduct such as cheese also th one or several of the possible for cheese to nt rn so meri nr weegoncatinyc ow‘and Bullerman and fand Cheds rlfrom 6t041%. Al dent that heating of mit /aR\OUS HEAT TREAT Ceara Aaoningy ese and whey Was studied by cee tingtothel fells approximately Soret he inns arto est An exception Sar ofthe Moy 90 ofthe Din mil appearing in the cheese, saauccs, srAT0XNS 8, + G, NCHEDDAR CHEESF NOCULATED WITH ASPER, ae Hien BG 1 West a Massnicwecsamie Wes TT Pay ‘Afatoxin in Moldy Cheese—At the beginning of this di indeatad that growth of to ognning ofthis discussion ‘hoe could lea the peshe acter tng es Van mS wl os a yrs oh ee ec sn seein a prin ge fhe comet cheese < sor wane no TA TEAS tas 0 OEE i : a ae ‘ 20-2000 hep es, aise oe 300-320 ee oo ae Gray, 7. e410 an ob Ee ony 10-525 98-150 = ne ite fe eee Tea ana agen rn wae nti sod Life een 1 frou the College of Agricultural " ne ti, edn, Wise [REFERENCES RTE, ‘oceus thermophilus and IARTH,EH. 1977D. Cheddar ch heete made fom mill with paychrotrophic bcteri, J. Dairy Se 60,108