Chemical Composition of and Listeria monocytogenesSurvival in White Pickled Cheese

Abstract

White pickled cheese was made from pasteurized milk with 8% salt and preserved in the whey at 4°C. About 5.0 log10 CFU/ml cells of Listeria monocytogenes were inoculated into milk, and the survival of the pathogen was studied during the storage period. The chemical composition of the cheese was also determined. L. monocytogenes were not inhibited by 8% salt, but lactic acid bacteria were unable to grow and produce acid to inhibit L. monocytogenes. During ripening, the pH never decreased below 6.0. While fat, protein, total solids, and ash contents decreased in curd during ripening, the acidity and salt did not change. In cheese whey, fat, protein, acidity, and salt showed a slight increase, while total solids and ash contents were unchanged.