curdles hours) Cheese types: Cheddar, Fetta, Camembert, Blue Vein, Cottage Cheese and Quarg B Lactococcus lactis subspecies cremoris, Lactococcus lactis subspecies lactis, Lactococcus lactis subspecies lactis biovar diacetylactis and with or without one or more Leuconostoc species Acid, flavour and gas producers Mesophilic cultures Starter preparation: incubate at 22 – 30°C milk curdles hours) Cheese types: Edam, Gouda, Camembert, Havarti, Tilsit C Streptococcus thermophilus and either Lactobacillus delbreuckii subspecies bulgaricus or Lactobacillus helveticus Acid and flavour producers Thermophilic cultures Starter preparation: incubate at 37°C until the milk curdles (6-8 hours) Cheese types: many Italian varieties Also thermophilic yoghurt cultures E Streptococcus thermophilus Thermophilic, cultures Starter preparation: incubate at 20
Appendix 1 – Starter and adjunct cultures used in pathogen challenge cheeses Reference Cheese name/Descriptor Cultures added Abdulla et al. (1993) JFP pickled Lactococcus lactis ssp. cremoris Bachmann and Spahr (1995) JDS 78:476-483 Swiss hard and semihard (Tilsiter-style) Lactococcus delbrueckii spp. lactis Streptococcus salivarius spp. thermophilus Buazzi et al. (1992) JDS 75:380-386 Swiss Streptococcus salivarius ssp. thermophilus Lactobacillus helveticus Propionibacterium shermanii D'Amico et al. (2008) JFP Soft cheese Starter cultures Lactococcus lactis subsp. lactis L. lactis subsp. cremoris L. lactis subsp. lactis biovar diacetylactis Streptococcus salivarius subsp. thermophilus Ripening cultures Kluyveromyces lactis Geotrichum candidum Penicillium candidum Dominguez et al. (1987) LAM Semi-hard Streptococcus lactis Strep. cremoris Strep. diacetylactis Leuconostoc cremoris Erkmen (2000) JFE 46:127-131 Turkish white (Feta) Lactococcus lactis subsp. cremoris Erkmen and Bozoğlu (1995) LWT 28:259-263 Feta Lactococcus lactis subsp. cremoris Govaris et al. (2002) JFP Feta and Telemes Contemporary method Mixture of mesophilic starter culture strains: Lactococcus
lactis subsp. lactis L. lactis subsp. cremoris Traditional method Thermophilic yoghurt-type starter strains: L. delbrueckii subsp. bulgaricus Streptococcus salivarius subsp. thermophilus Kornacki and (1982) JFP Colby-like Streptococcus lactis Kovincic et al. (1991) JFP Trappist Streptococcus lactis lactis S. lactis cremoris Liu et al. (2008) IJFST 44(1):29-35 Camembert Lactococcus lactis subsp. lactis Lactococcus lactis cremoris Lactococcus lactis subsp. lactis biovar acetylactis Leuconostoc mesenteroides subsp. cremoris Penicillium candidum Margolles et al. (1997) JFP Afuega'l Pitu Lactococcus lactis subsp. lactis Lactococcus lactis lactis biovar diacetylactis Leuconostoc citreum Papageorgiou and Marth (1989) JFP Blue Streptococcus lactis cremoris Streptococcus lactis diacetylactis Penicillium roqueforti Papageorgiou and Marth (1989) JFP 52(2):82-87 Feta Streptococcus thermophilus Lactobacillus bulgaricus Ramsaran et al. (1998) JDS Soft cheese: Camembert and Feta Lactococcus lactis spp. lactis Penicillium candidum Reitsma and Henning (1996) JFP Cheddar Mesophilic lactic starter REDI-SET #253
Appendix 2 – Summary of physico-chemical tests performed in cheese challenge studies No. Reference Cheese name/ descriptor Starting material Pathogen(s) (Inoculation) pH Titratable acidity Salt Moisture Fat Total solids Protein Ash Organic Other 1 Abdalla et al. (1993) JFP White pickled Pasteurised milk Lm (milk) N Y Y N Y Y Y Y N Proteolysis 2 Bachmann and (1995) JDS 78:476-483 Swiss hard and semihard (Tilsiter-style) Raw cow milk Ec Lm ST (milk) Y N Y Y Y N Y N N 3 Buazzi et al. (1992) JDS 75:380-386 Swiss Pasteurised milk Lm (milk) Y N Y Y Y N N N N 4 D'Amico et al. (2008) JFP Soft cheese Raw and pasteurised milk Lm (cheese surface) Y Y Y Y Y Y Y N N 5 Dominguez et al. (1987) LAM Semi-hard Pasteurised milk (15: 35: 50 of sheep, goat and cow) Lm (milk) Y N N N N N N N N 6 Erkmen (2000) JFE 46:127-131 Turkish white (Feta) Pasteurised whole cow milk Lm (milk) Y N N N N N N N N 7 Erkmen and Bozoğlu (1995) LWT 28:259-263 Feta Pasteurised cow milk ST (milk) Y N N N N N N N N 8 Genigeorgis, Carniciu et al. (1991) JFP 54(9):662-668 Queso Fresco Queso Panela Queso Ranchero Ricotta Teleme Brie Camembert Cottage Market cheeses Lm (cheese surface) Y N Y Y N N N N N
9 Govaris et al. (2001) FM 18:565-570 Myzithra, Anthotyros and Manouri whey cheeses Ewe and goat milk Cream Ec (cheese) Y N Y Y Y N N N N 10 Govaris et al. (2002) JFP 65(4):609-615 Feta and Telemes Pasteurised cow milk Pasteurised whole ewe milk Ec (milk) Y N Y Y Y Y N N N 11 Hicks and Lund (1991) JAB Cottage cheese Commercially manufactured product Lm (cheese) Y N N N N N N N Y 12 Kornacki and (1982) JFP 45(4):310-316 Colby-like Pasteurised milk Ec (milk) Y N Y Y Y N N N N 13 Kovincic et al. (1991) JFP 54(6):418-420 Trappist Pasteurised milk Lm (milk) Y Y Y Y N N N N N 14 Lekkas et al. (2006) FM 23:268-276 Galotyri Pasteurised ewe's milk Ec (cheese) Y N Y Y Y N Y N Y 15 Lin et al. (2006) JFP Queso Fresco Market cheeses Lm (cheese) Y N N N N N N N N 16 Liu et al. (2008) IJFST 44(1):29-35 Camembert Pasteurised whole milk Lm (cheese) Y N N N N N N N N 17 Maher et al. (2001) JAM 90:201-207 Smear-ripened Unpasteurised whole milk Ec (milk) Y N Y Y N N N N N 18 Margolles et al. (1997) JFP 60(6):689-693 Afuega'l Pitu Pasteurised whole milk Lm (milk) Y N Y Y N N N N N activity Papageorgiou, Bori and Marth (1996) JFP 59(11): 1193-1199 Whey cheeses Myzithra Anthotyros Manouri Whey plus cream/NaCl Lm (cheese) Y N Y Y Y N N N N
19 Papageorgiou and Marth (1989) JFP 52(7):459-465 Blue Pasteurised cow milk Lm (milk) Y N Y Y Y N N N N 20 Papageorgiou and Marth (1989) JFP 52(2):82-87 Feta Pasteurised whole cow milk Lm (milk) Y N Y Y Y N N N N Water activity (by calculation) 21 Piccinin and Shelef (1995) JFP 58(2):128-131 Cottage Retail cheeses Lm (cheese) Y N N N N N N N N 22 Ramsaran et al. (1998) JDS 81:1810-1817 Camembert and Feta Raw and pasteurised Ec (milk) Y N N N N N N N N 23 Reitsma and Henning (1996) JFP 59(5):460-464 Cheddar Pasteurised whole milk Ec (milk) Y N Y Y Y N N N N 24 Ryser and Marth (1989) JDS Mild Aged "Limburger-like" Pasteurised whole milk Lm (milk) Y N Y Y Y N N N N Water activity (by calculation) 25 Ryser and Marth (1987b) JFP 50(5):372-378 Camembert Pasteurised milk Lm (milk) Y N Y Y Y N N N N 26 Ryser and Marth (1987a) JFP Cheddar Pasteurised whole milk Lm (milk) Y N Y Y Y N N N N 27 Ryser, Marth and Doyle (1985) JFP 48(9):746-750 Cottage: creamed and uncreamed Pasteurised skim milk Lm (milk) Y N N Y Y N N N N 28 Schlesser et al. (2006) JFP 69(5):990-998 Cheddar Raw milk Ec (milk) Y Y Y Y Y N N N N 29 Spano et al. (2003) LAM 36:73-76 Mozzarella Raw whole cow milk Ec (milk) N N N N N N N N N 30 Tan et al. (2008) Brie Blue Washed rind Commercial cheeses Ec Lm Sa (cheese) Y N N N N N N N N Water activity (by measurement)
31 Tatini et al. (1971) JDS 54(6): Cheddar Colby HTST whole milk Sa (milk) Y Y Y Y N N N N N 32 Villani et al. (1996) LAM 22:357-360 Mozzarella milk Lm (milk) Y Y N N N N N N N 33 Yousef and Marth (1988) JFP Colby Pasteurised whole milk Lm (milk) Y N Y Y Y N N N N 34 Yousef and Marth (1990) JDS Parmesan Pasteurised whole and skim milk Lm (milk) Y N Y Y Y N N N N Total 'YES' 32/34 6/34 23/34 22/34 18/34 3/34 4/34 1/34 2/34 Challenge microorganisms: Ah – Aeromonas hydrophila; Cj – Campylobacter jejuni; Ec – Escherichia coli; Li – Listeria innocua; Lm – Listeria monocytogenes; Pa – Pseudomonas aeruginosa; ST – Salmonella Typhimurium; Sa – Staphylococcus aureus; Ye – Yersinia enterocolitica Abbreviations: ERH – Equilibrium relative humidity; Fat in dry matter – FDM; IDF – International Federation; RH – Relative humidity Journal titles: FM – Food Microbiology; IJFST – International Journal of Food Science and Technology; JAM – Journal of Applied Microbiology; JDS – Journal of Dairy Science; JFE – Journal of Food Engineering; JFP – Journal of Food Protection; LAM – Letters in Applied Microbiology; LWT – Lebensmittel-Wissenschaft und -Technologie (Food Science and Technology