April 5th
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Pseudomonas in Cottage Cheese
Posted on April 5th, 2006 by Leon the Milkman.
Categories: Dairy Science.
Hi, Cheesefans
Got a enquiry recently about why Pseudomonas bacteria love cottage cheese so much.
Well, I think it depends a lot on the flavour. 
Seriously Pseudomonas are widely distributed and aerobic. They tend not to use much carbohydrate ( lactose removed from cottage cheese ) and grow well in protein-rich foods (like cottage cheese) producing slime, pigments and some bad odours. They also prefer a high water activity ( high moisture content) and thus cottage cheese is pretty much ideal. Many are also psychrotrophic ( cold-loving ).
Although optimum temperatures are from 15 degrees Celsius to temperate - thus allowing the temperatures to go so high would speed up their growth exponentially.
Goodday to ya,
Leon the Milkman
