Hostname: page-component-84b7d79bbc-2l2gl Total loading time: 0 Render date: 2024-07-25T09:04:50.016Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of residues of five disinfectants in milk on acid production by strains of lactic starters used for Cheddar cheesemaking and on organoleptic properties of the cheese

Published online by Cambridge University Press:  01 June 2009

David G. Dunsmore ,
Debbie Makin  and
Richard Arkins
David G. Dunsmore
Affiliation:
Hawkesbury Agricultural Research Unit, NSW Department of Agriculture, PO Box 217, Richmond, NSW 2753, Australia
Debbie Makin
Affiliation:
Hawkesbury Agricultural College, Richmond NSW 2753, Australia
Richard Arkins
Affiliation:
Hawkesbury Agricultural College, Richmond NSW 2753, Australia
Get access Rights & Permissions [Opens in a new window]

Summary

The inhibitory effect of five disinfectants on acid production by Streptococcus lactis and Str. cremoris Cheddar cheese starters was compared using two techniques, a laboratory scale fermentation tube test, and pilot scale cheese manufacture. Threshold inhibition concentrations (partial, total) of disinfectants (mg/1) on acid production observed in the fermentation tube were: peracetic acid/H2O2 (0–5, > 600) iodophor (75–220, > 400), quaternary ammonium compound (QAC), (20–30, > 200), acidic anionic (60–120, 600–1200), and Na hypochlorite (400–1000, > 1000). Threshold inhibition concentrations (partial, total) observed in the cheese vat were (mg/I); peracetic acid/H2O2 (0–5, 5–35), iodophor (15–30, 75–200), QAC (10–20, > 200), acidicanionic(30–120, > 600), and Na hypochlorite (35–400, > 400). Flavour threshold concentrations in the cheese at 4 weeks were (mg/l): peracetic acid/H2O2 5, iodophor 8, QAC 20, acidic anionic 12, and hypochlorite 50. It is concluded that problems in cheese manufacture are unlikely to occur with hypochlorites, iodophors, and acidic anionics, but that care should be taken when using QAC and peracetic acid as sanitizers. A correlation coefficient of 0918 was computed between the two methods of determining partial acid inhibition (P < 0·005).

Type
Original Articles
Information
Journal of Dairy Research , Volume 52 , Issue 2 , May 1985 , pp. 287 - 297
Copyright
Copyright © Proprietors of Journal of Dairy Research 1985

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Australian Society of Dairy Technology 1970 A pocket book of Cheddar cheese manufacture. Melbourne: A.S.D.T.Google Scholar
Babel, F. J. 1954 Changes in the bacterial population of milk due to the addition of some chemical bactericides. Journal of Dairy Science 37 635Google Scholar
Bruhn, J. C. & Franke, A. A. 1978 Observations on the iodine concentration of California raw milk using a selective ion electrode. Journal of Dairy Science 61 (suppl. 1), 99–100Google Scholar
Connolly, R. J. 1971 a An increase in thyrotoxicosis in southern Tasmania after an increase in dietary iodine. Medical Journal of Australia 1 1268–1271CrossRefGoogle ScholarPubMed
Connolly, R. J. 1971 b The changing iodine environment of Tasmania. Medical Journal of Australia 2 1191–1193CrossRefGoogle ScholarPubMed
Curry, J. C. & Barber, F. W. 1952 “Inhibition” of Streptococcus lactis by a quaternary ammonium compound in cheese milks. Journal of Milk and Food Technology 15 278–281, 299CrossRefGoogle Scholar
Du Bois, A. S. & Dibblee, D. D. 1946 The influence of surface active cationic germicides on the bacterial population of milk. Journal of Milk Technology 9 260–268CrossRefGoogle Scholar
Dunsmore, D. G. 1983 The incidence and implications of residues of detergents and sanitisers in dairy products. Residue Reviews 86 1–63Google Scholar
Feagan, J. T. & Murnane, D. 1965 Investigations into the use of foaming detergent-sanitisers. Australian Journal of Dairy Technology 20 54–58Google Scholar
Flückiger, E. 1974 The occurrence and significance of disinfectants in milk. Alimenta 13 135–140Google Scholar
Hull, R. R. & Brooke, A. R. 1982 Bacteriophages more active against Cheddar cheese starters in unheated milk. Australian Journal of Dairy Technology 37 143–146Google Scholar
Ingleton, N. & Tulloch, D. 1962 Effect of chemical sterilizers on cheese starter culture. Australian Journal of Dairy Technology 17 184–185Google Scholar
International Dairy Federation. 1962 Standard suspension test for the evaluation of the disinfectant activity of dairy disinfectants. International standard FIL-IDF 19. Brussels. I.D.F.Google Scholar
Jensen, J. M., Trout, G. M. & Brunner, J. R. 1963 lodophors. 1. Effect on flavor of milk and other observations. Journal of Dairy Science 46 799–809CrossRefGoogle Scholar
Jepsen, A. 1962 Residues of disinfectants and antibiotics in milk. In Milk Hygiene pp. 449–455Geneva: World Health Organization (WHO Monograph Series no. 48)Google Scholar
Johns, C. K. & Berzins, I. 1954 lodophors as preservatives for milk. Journal of Milk and Food Technology 17 313,319CrossRefGoogle Scholar
Kekherve, L. & Richard, J. 1971 [Effect of residues of disinfectants in milk on activity of several species of lactic streptococci.] Revue Laitière Française no. 291 pp. 717, 720, 721, 723, 725–726Google Scholar
Kosikowski, F. V., Henningson, R. W. & Silverman, G. J. 1952 The incidence of antibiotics, sulfa drugs and quaternary ammonium compounds in the fluid milk supply of New York State. Journal of Dairy Science 35 533–539CrossRefGoogle Scholar
Larmond, E. 1967. Methods for sensory evaluation of food. Publication no. 1284. Ottawa: Canada Department of Agriculture.Google Scholar
Miller, D. D. & Elliker, P. R. 1951 Effect of quaternary ammonium compounds on activity of lactic acid starter bacteria in milk and cheese. Journal of Dairy Science 34 279–286CrossRefGoogle Scholar
Moore, A. V. 1948 The effect of quaternary ammonium sanitizers on the quality of milk. Southern Dairy Products Journal 44 62–64Google Scholar
Murray, J. G. & Chambers, G. 1960 The incidence and effects of sodium hypochlorite in farm milk supplies. Research and Experimental Record of the Ministry of Agriculture, Northern Ireland 9 107–115Google Scholar
Pearce, L. E. 1969 Activity tests for cheese starter cultures. New Zealand Journal of Dairy Science and Technology 4 246–247Google Scholar
Pearce, L. E. 1976 The effect of a chlorinated phenol disinfectant on starter activity and cheese flavour. New Zealand Journal of Dairy Science and Technology 11 A51–A52Google Scholar
Pietz, P. 1959 [Studies on the chemical detection of sodium hypochlorite and hydrogen peroxide in delivered raw milk and standardized whole market milk and their effect on reduction times.] Milchwissenschaft 14 442–445Google Scholar
Posthumus, G. 1968 [Detergent and disinfectant residues in milk] Officieel Orgaan van de Koninlclijke Nederlandse Zuivelbond 60 214–216Google Scholar
Stannard, D. J. & Scotter, A. 1977 The determination of phenol residues in dairy products. New Zealand Journal of Dairy Science and Technology 12 140Google Scholar
Steel, R. G. D. & Torrie, J. H. 1960 Principles and procedures of statistics. New York: McGraw-Hill.Google Scholar
Zollikofer, E. 1967 The effect on milk of contamination with small quantities of the disinfectant Iosan. Zürich: Eidg. Technische Hochschule, Milchtechnisches Institut.Google Scholar