Nonstarter Lactic Acid Bacteria Biofilms and Calcium Lactate Crystals in Cheddar Cheese

Total microbial counts acquired from cleaned and sanitized equipment surfaces in a commercial cheese plant.

Change in total aerobic plate count on equipment surfaces during 5h of processing time in a commercial cheese plant (mean of 3 cheese vats followed throughout processing).

Anaerobic plate counts (■) and aerobic counts (□) from samples of milk, ingredients, cheese curd, and equipment surfaces during cheese manufacture in a commercial cheese plant (mean of 3 cheese vats followed throughout processing). CM = Cheddarmaster; M&S = milling and salting.

Total aerobic plate counts (LM17 agar) in standard cheese with (○,● with Lactobacillus curvatus; ▵,▴ with Pediococcus acidilactici) and without (♢,♦) adjuncts; average of 2 replicates aged at a) 7.2°C, and b) 10°C.

Total aerobic plate counts (LM17 agar) in UF cheese with (○,● with Lactobacillus curvatus; ▵,▴ with Pediococcus acidilactici) and without (♢,♦) adjuncts; average of 2 replicates aged at a) 7.2°C, and b) 10°C.

Total aerobic plate counts (LM17 agar) in standard cheese (♢,♦ control) and nonstarter lactic acid bacteria counts in standard cheese with Lactobacillus curvatus (○,●) or Pediococcus acidilactici (▵,▴). Lactobacillus curvatus was enumerated on Rogosa SL agar under anaerobic conditions, and P. acidilactici was enumerated on LM17 agar with 4% salt under aerobic conditions; average of 2 replicates aged at a) 7.2°C, and b) 10°C.

Total aerobic plate counts (enumerated on LM17 agar under aerobic conditions) in UF cheese (♢,♦ control) and nonstarter lactic acid bacteria counts in standard cheese with Lactobacillus curvatus (○,●) or Pediococcus acidilactici (▵,▴). Lactobacillus curvatus was enumerated on Rogosa SL agar under anaerobic conditions, and P. acidilactici was enumerated on LM17 agar with 4% salt under aerobic conditions; average of 2 replicates aged at a) 7.2°C, and b) 10°C.