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Bacteriology of Cheese V. Defects of Blue (Roquefort-Type) Cheese H

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Bacteriology of Cheese V. Defects of Blue (Roquefort-Type) Cheese H Volume 25 Number 283 Bacteriology of cheese V. Defects of blue Article 1 (Roquefort-Type) cheese October 1940 Bacteriology of cheese V. Defects of blue (Roquefort-Type) cheese H. W. Bryant Iowa State College B. W. Hammer Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/researchbulletin Part of the Agriculture Commons, and the Dairy Science Commons Recommended Citation Bryant, H. W. and Hammer, B. W. (1940) "Bacteriology of cheese V. Defects of blue (Roquefort-Type) cheese," Research Bulletin (Iowa Agriculture and Home Economics Experiment Station): Vol. 25 : No. 283 , Article 1. Available at: http://lib.dr.iastate.edu/researchbulletin/vol25/iss283/1 This Article is brought to you for free and open access by the Iowa Agricultural and Home Economics Experiment Station Publications at Iowa State University Digital Repository. It has been accepted for inclusion in Research Bulletin (Iowa Agriculture and Home Economics Experiment Station) by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. October, 1940 Research Bulletin 283 Bacteriology of Cheese v. Defects of Blue (Roquefort-Type) Cheese By H. W. BRYANT AND B. W. HAMMER AGRICULTURAL EXPERIMENT STATION IOWA STATE COLLEGE OF AGRICULTURE AND MECHANIC ARTS DAIRY INDUSTRY SECTION • AMES, IOWA • CONTENTS Summary 112 I n trod u c ti 0 n ______ ____________ ______ ____ _______ ______ _____________________________________ _________________ _______ 113 Methods _______________________________ _________________________________________ ____________________________________ 113 Manufacture of blue cheese ________________________________________________________________ 113 Manufacture of cheddar cheese ____________________________________________________________ 114 PIa ting ch ees e ________ __________ ___________________________________ _____ ________ _________________ __ ______ 114 Determination of pH _____ __ ____ _____________________________________________________________________ 115 Determination of moisture and salt ___________ _________ ___ _____________________________ 115 Preparation of mold powder ______________________________________________________________ ____ 115 Experimental _________________________________________________________ _________________________________________ 115 Black discoloration of blue cheese __________________________________ ~ _________________ 115 General observations ________________________________________________________________________ 115 Historical _______ _________________________________________________________________________________________ 115 Experim en tal ____ _________________________________________________ _____ ____ _______________ _________ 116 Identification of dark mold ________________________________________________________ 118 Additional observations _____ __ ______________________________________________________ 118 Discussion ____________________________________________________________________________________________ 118 Gas formation in blue cheese ________________________________________________________________ 119 General observations ________________________________ ____ ____ __ ______________________________ 119 His to rical __________________________________________________________________________________ ___________ 119 Experimental ___________ _____ _____________ _______ ______________________ ____ __ _______________________ 120 Trial 1 ______________________________________________ __ ___________ __ _____ ____ ___ _______ _____________ _ 120 Trial 2 _____ _____________ __________________ ____________ ____________________________________________ __ 121 Trial 3 ____________________________________________________________________________________________ 122 Trial 4 __________________________________________________________________ _________ ___________________ 123 Discussion ________ ____________ _______ ________________ __ _______________________________________________ 123 Soft edge defect of blue cheese ____________________________________________________________ 124 General observations _________________ ________________________ _________________________________ 124 Experimental ________________________________________ __ ______ _______ _______ _____________ _____ ________ 127 Trial 1 ____________________________________________________________________________________________ _ 127 Trial 2 _______ _______________ ________________________________________________ ____________ ___ ________ 127 Trial 3 ______________________________________________________________________________________________ 128 Trial 4 ____________________________________________________________________ ____________________ ____ 129 Trial 5 ___________________________ ___________________________________________________________________ 129 Comparative analyses of normal and defective cheese ____ 129 Discu ssion ___________________ ___ _____________________________________________________________________ 132 Lack of mold growth in blue cheese ___________________________________ ____ ____ ___ __ ____ 133 General observations __________ ___ ______________ _____________________________________________ 133 Experimental __________ ___ __________________________________________________________________________ 135 Trial 1 ______________________________________________________________________________________________ 135 Trial 2 ____________ __ ______ _____ ______________________________________________________ _____ __________ 136 Trial 3 __________ ____________ ____________ ________________________ ___ __ _______________________ ______ __ 136 Identification of mold in defective powder ___________________________ 137 Discussion ____________________ _________________________________________________________________________ 137 Gray discoloration of blue cheese ________________________________________________________ 138 General observations _______________ _________________________________________________________ 138 Hi s tori cal _____ ________________________________________________________________ ______ _________________ 139 Experimental ________________________________________________________________________________________ 141 Ad ditional 0 bservations ___________________________________________________ _____________ 144 Discussion ____________________________________________________ __ ______ ________ _______________________ 144 Li teratu re ci te d ___ __ ____ ___________________________ ____ ___________ ____________________________________________ 146 112 SUMMARY A black discoloration and a musty flavor in blue cheese were attributed to the growth of Hormodendrum oliva­ ceum, particularly in punch holes and cracks in the sur­ face. Gas formation is of relatively little importance in blue cheese, presumably because of the open texture, which permits the gas to escape, and the unfavorable conditions in the cheese for growth of the common gas­ forming organisms. Trials with a culture of Aerobacter aerogenes recently isolated from gassy cheddar cheese showed that inoculations (of the milk) which resulted in very gassy cheddar cheese caused no gas holes or only insignificant numbers in blue cheese. - A defect of blue cheese in which a portion of the edges became soft appeared to be caused by excessive moisture in the softened parts of the cheese. The defect was readily reproduced by placing cheese near a humidi­ fier where free moisture could strike it. Various condi.,. tions encountered in curing rooms favor the accumulation of moisture on the cheese and thus may be involved in the defect. In the outbreak studied the lack of mold growth in blue cheese apparently was caused by the use of a mold powder in which an atypical strain of Penicillium roque­ forti predominated. The variation in the mold may have been caused by the long continued cultivation on an arti­ ficial medium of the culture used to prepare the powder, although there also is the possibility of contamination of the culture. A defect in which a gray discoloration and a mousy, ammoniacal flavor, that later became soapy, developed in blue cheese was accompanied by an increase in pH. The variation from the normal ripening mechanism which caused the defect presumably involved the formation of basic products from protein. Extensive development of Penicillium roqueforti or growth of contaminating organ­ isms could be responsible for an abnormal protein decom­ position. Contaminating organisms capable of reproduc­ ing the defect could not be isolated. Bacteriology of Cheese V. D efects of Blue (Roquefort.. Type) Cheese By H . W. BRYANT AND B. W. HAMMER The ripening of any of the important types Of cheeses is a complicated microbiological process, and vari­ ations in the results are to be expected. In blue cheese, as in most other types, some of the variations are of minor nature, and the cheese showing them are still considered satisfactory. In other cases the variations are of more importance, the cheese involved being definitely defective. The objectionable conditions encountered in blue cheese vary widely, and some of them are difficult to classify. However, a number of rather specific defects have been noted and, in general, these are much the same as the defects encountered in other cheeses. An improvement in the general quality of blue cheese requires a reduction in the number of cheese showing minor variations from the most desirable qualities and elimination of the cheese showing definitely
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