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United States Department of Agriculture

Agricultural Research Service

Title: Effect of Short-Term Frozen Storage on Cheese Microflora

Authors
item Bricker, Angela
item VAN HEKKEN, DIANE

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: October 26, 2004
Publication Date: October 26, 2004
Citation: Bricker, A.L., Van Hekken, D.L. Effect of short-term frozen storage on cheese microflora. ACS Chem. Soc. 226th National Meeting. Abstract No. AGFD93. August 26, 2004.

Technical Abstract: Freezing cheese is known to impact its physical properties adversely, but limited information is available on the effect of freezing on cheese microflora. This study develops a procedure for examining the microbiological properties of cheese after freezing. Samples of commercial Feta, Queso Blanco, and Cuajada Fresca cheeses were obtained. Samples were homogenized in citrate or citrate-glycerol buffer, then plated on selective media to isolate lactic acid bacilli and cocci, enterococci, leuconostocs, yeasts and molds in each sample. Aliquots of homogenate and 10 g pieces of cheese were frozen at -80 degrees C in cryogenic vials, in order to assess the effect of short-term (one to eight weeks) frozen storage on microbial content. The microflora initially isolated from Cuajada Fresca cheese were more varied and numerous than those from Feta and Queso Blanco cheese. Bacteria demonstrated similar survival in frozen citrate homogenate, citrate-glycerol homogenate, and chunk cheese, suggesting that components in cheese provide cryoprotection for microflora.

Last Modified: 9/10/2014
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