Pseudomonas in Cottage Cheese
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.Â They tend not to use much carbohydrate ( lactose removed from cottage cheese )Â 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