THE FATE OF SALMONELLAE IN THE MANUFACTURE OF COTTAGE CHEESE

Abstract

Summary The effects of cooking temperatures ranging from 110 to 130 F on the fate of salmonellae during the manufacture of Cottage cheese were determined. Seven test species noted for heat resistance and occurrence in dairy products were used to inoculate cheese milk. Salmonellae determinations were made on the milk, whey, curd and cheese at varying stages of manufacture. Salmonellae survived at 110 and 115 F in all trials, and at 120 F in 1 of 5 trials. None survived at 125 F. Creamed Cottage cheese was inoculated with salmonellae, stored at 40 F and analyzed periodically. No marked decrease in numbers was observed during storage.