Resistance of Certain Bacteria to Cottage Cheese Cooking Procedures

Abstract

Thermal resistance data for selected strains of Pseudomonas fragi. Escherichia coli. Streptococcus cremoris. and S. lactis, and lethality evaluations of time-temperature treatments used for cooking cottage cheese curd in 7 representative California plants and 1 hypothetical procedure, indicated that cooking procedures not having a maximum temperature of at least 130[degree]F and a holding time of at least 18 minutes at 130[degree]F are unsatisfactory.