Effect of milk contamination with yeast or spore formers on the quality of Domiati cheese

ABSTRACT

Domiati cheese was made from pasteurized milk which was inoculated prior to salting with Saccharomyces lactis to have a count approximately of 18 X 10[5], 89 X 10[3] and 650 cells/ml or with Bacillus polymyxa spores to give approximately counts of 18 X 10[4], 75 X 10[2] and 60 spores/ml. Presense of such organisms markedly increased the pressure in cheese tins and decreased moisture, pH, total volatile fatty acids and the rate of proteolysis in the resultant Domiati cheese. In addition, cheeses containing B. polymyxa or Sacch. Lactis showed less population of lactic acid bacteria as well as the total bacterial counts