Incidence of Enterococci In Buffalo Milk Cheddar Cheese
J. M. Dave
Sheth M. C. College of Dairy Science, G.A.U., Anand Campus, Anand
Corresponding author
M. V. Desai
Sheth M. C. College of Dairy Science, G.A.U., Anand Campus, Anand
K. G. Upadhyay
Sheth M. C. College of Dairy Science, G.A.U., Anand Campus, Anand
P, N. Thakar
Sheth M. C. College of Dairy Science, G.A.U., Anand Campus, Anand
Abstract
The incidence of enterococci in buffalo milk cheddar cheese was studied. The counts of enterococci varied from 1 x 104 to 88.x 104/g of cheese. The number of entero-cocci increased upto second month of ripening and then constantly decreased upto the end of seventh month. In all 44 isolates were examined and among them twentynine were Str. faecium. Str. liquefaciens, Str. faecalis and Str. durans were two each, while Str. bovis and Str. equinus comprised eight and one respectively. Str. faecium was the most dominant species. The proteolytic activities of enterococci varied widely both in cow and buffalo skim milks at 14°C. The proteolysis continued to increase till 90 days with only exception of strain CH-253.