Inhibition of Certain Types of Bacterial Spoilage in Creamed Cottage Cheese by the Use of a Creaming Mixture Prepared with Streptococcus citrovorus

Abstract

A special creaming mixture consisting of' 1.5 parts of cream containing 20% fat and 1.0 part of an acidified culture of Streptococcus citrovorus (Le,uco~wstoc citrovor'u~u)~ by weight, prevented slime formatiou on creamed cottage cheese inoculated with Pse~tdom.ont~s fragl or Pseudomo~ms p utrefacie~ts. The biacetyl content of regularly creamed cottage cheese was decreased by P. fragi and P. putrefaciens, but these organisms did not decrease the biacetyl content of the specially creamed cottage cheese. Coliform organisms also were inhibited in cottage cheese creamed with the special creaming mixture, but Geotrichum candidt~ and Ca~dida pseudotropicalis were not inhibited.