Willman N and Willman C (1999) Home cheesemaking. Neil and Carol Willman. Little River, Victoria. 2nd edition. Withers H, Couper J (2012) Effect of microbial interactions on pathogen growth and survival during fermentation of raw milk − Final report. MPI Technical Paper No: 2012/13. New Zealand Ministry for Primary Industries. Accessed 26 July 2012. Yousef AE, Marth EH (1988) Behaviour of Listeria monocytogenes during the manufacture and storage of Colby cheese. Journal of Food Protection 51:12-15 Yousef AE, Marth EH (1990) Fate of Listeria monocytogenes during the manufacture and ripening of Parmesan cheese. Journal of Dairy Science 73:3351-3356 Zanatta P, Basso A (1992) A new approach to the characterization of Streptococcus salivarius subsp thermophilus based on acidification rates. Lait 72:285-295 Appendix 1 – Starter and adjunct cultures used in pathogen challenge study cheeses Reference Cheese name/Descriptor Cultures added Abdulla et al. (1993) JFP White pickled Lactococcus lactis ssp. cremoris Bachmann and (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 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 Marth (1982) JFP Colby-like Streptococcus lactis Kovincic et al. (1991) JFP Trappist Streptococcus lactis subsp. lactis S. lactis subsp. cremoris Liu et al. (2008) IJFST 44(1):29-35 Camembert Lactococcus lactis subsp. lactis Lactococcus lactis subsp. 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 subsp. lactis biovar diacetylactis Leuconostoc citreum Papageorgiou and Marth (1989) JFP Blue Streptococcus lactis Strep. cremoris Streptococcus lactis subsp. 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 Ryser and Marth (1989) JDS Mild Aged Starter culture Streptococcus cremoris CC6 Smear culture Brevibacterium linens Ryser and Marth (1987b) JFP Camembert Streptococcus cremoris CC6 Penicillium camemberti Ryser and Marth (1987a) JFP 50(1):7-13 Cheddar Streptococcus cremoris CC6 Ryser, Marth and Doyle (1985) JFP Cottage: creamed and uncreamed Streptococcus cremoris CC6 and OS Schlesser et al. (2006) JFP Cheddar Mesophilic lactic cultures R-703 or R-704 lactic culture for direct vat set et al. (2003) LAM 36:73-76 Mozzarella None Tatini et al. (1971) JDS Cheddar Streptococcus lactis Villani et al. (1996) LAM 22:357-360 Mozzarella Natural whey culture
Yousef and Marth (1988) JFP Colby Streptococcus cremoris CC6 Yousef and Marth (1990) JDS Parmesan Streptococcus thermophilus Lactobacillus bulgaricus Journal titles: FM – Food Microbiology; – 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)
Appendix 2 – Summary of physico-chemical tests performed in cheese challenge studies Reference Cheese name/ descriptor Starting material Pathogen(s) (Inoculation) pH Titratable acidity Salt Moisture Fat Total solids Protein Ash Organic acids Other Abdalla et al. (1993) JFP White pickled Pasteurised milk Lm (milk) Y Y Y N Y Y Y Y N Proteolysis Bachmann and Spahr (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 Buazzi et al. (1992) JDS 75:380-386 Swiss Pasteurised milk Lm (milk) Y N Y Y Y N N N N D'Amico et al. (2008) JFP Soft cheese Raw and pasteurised milk Lm (cheese surface) Y Y Y Y Y Y Y N N 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 Erkmen (2000) JFE 46:127-131 Turkish (Feta) Pasteurised whole cow milk Lm (milk) Y N N N N N N N N Erkmen and Bozoğlu (1995) LWT 28:259-263 Feta Pasteurised cow milk ST (milk) Y N N N N N N N N 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 Govaris et al. (2001) FM 18:565-570 Myzithra, Anthotyros and Manouri whey cheeses Ewe and goat milk Ec (cheese) Y N Y Y Y N N N N
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) Piccinin and Shelef (1995) JFP 58(2):128-131 Cottage Retail cheeses Lm (cheese) Y N N N N N N N N Ramsaran et al. (1998) JDS 81:1810-1817 Camembert and Feta Raw and batch pasteurised Ec (milk) Y N N N N N N N N Reitsma and Henning (1996) JFP 59(5):460-464 Cheddar Pasteurised whole milk Ec (milk) Y N Y Y Y N N N N Ryser and Marth (1989) JDS Brick Mild Aged "Limburger-like" Pasteurised whole milk Lm (milk) Y N Y Y Y N N N N Water activity (by calculation) Ryser and Marth (1987b) JFP 50(5):372-378 Camembert Pasteurised whole milk Lm (milk) Y N Y Y Y N N N N Ryser and Marth (1987a) JFP Cheddar Pasteurised whole milk Lm (milk) Y N Y Y Y N N N N 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 Schlesser et al. (2006) JFP 69(5):990-998 Cheddar Raw milk Ec (milk) Y Y Y Y Y N N N N Spano et al. (2003) LAM 36:73-76 Mozzarella Raw whole cow milk Ec (milk) N N N N N N N N N Tan et al. (2008) Brie Blue Washed rind Commercial cheeses Ec Lm Sa (cheese) Y N N N N N N N N activity (by measurement) Tatini et al. (1971) JDS 54(6): Cheddar Colby HTST whole milk Sa (milk) Y Y Y Y N N N N N
Villani et al. (1996) LAM 22:357-360 Mozzarella Water-buffalo milk Lm (milk) Y Y N N N N N N N Yousef and (1988) JFP Pasteurised milk Lm (milk) Y N Y Y Y N N N N Yousef and Marth (1990) JDS Parmesan Pasteurised whole and skim milk Lm (milk) Y N Y Y Y N N N N Total 'YES' 32/35 6/35 23/35 22/35 18/35 3/35 4/35 1/35 2/35 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 Dairy 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