Effect of Pscyrotroph Bacteria on Physical and Chemical Properties of Traditional White and Ultrafilteration Cheese

Abstract

The dominant factor of stored raw milk in low temperature are

Pscyrotroph bacteria and these bacteria as referred as to microorganisms

that can survive and grow at 7 ºC or lower. Pscyrotroph bacteria is not

heat resistance and pasteurization destroy them, but their proteolytic

and lypolytic enzymes are heat resistance. These enzymes save their

activities in pasteurization temperature and also UHT processing. In

this study, effect of Pscyrotroph bacteria on physical and chemical properties

on ultrafilteration and white cheese was investigated. The results

showed that number of Pscyrotroph bacteria on white and ultrafilteration

cheese was significant, so with increasing Pscyrotroph bacteria the dry

matter per cent, per cent of fat and firmness of texture was reduced. In

spite of this, moisture of curd and softness of cheese texture increased

by multiplying Pscyrotroph bacteria. These changes in the ultrafilteration

cheese were more than white cheese.