MICROFLORA OF CHEDDAR CHEESE MADE WITH SODIUM-CHLORIDE, POTASSIUM-CHLORIDE, OR MIXTURES OF SODIUM AND POTASSIUM-CHLORIDE

Cheddar cheese samples from three different split lots of cheese curd were prepared with added NaCl, KCI, or mixtures of NaCl/KCl (2:1, 1:1, 1:2 and 3:4, all on wt/wt basis) to achieve a final salt concentratio n of 1.5 or 1.75%. Cheeses were stored at 3+/-1 degrees C and their mi crobiological characteristics were evaluated over a 36-week ripening p eriod. Populations of aerobic microorganisms, lactic acid bacteria, no nstarter lactic acid bacteria, aerobic spores, coliforms, and yeasts a nd molds in cheeses made with KCl or NaCl/KCl mixtures were not signif icantly (P>0.05) different from those of control cheeses made with NaC l. Staphylococcus aureus and Escherichia coli were not detected in any of the test or control cheeses.