Influence of Diafiltration, Lactose Hydrolysis and Carbon Dioxide on Enteropathogenic Escherichia coli in Camembert Cheese Made from Ultrafiltered Milk

ABSTRACT

Double diafiltration with simultaneous partial fermentation of skim-milk retentates reduced the buffering capacity of ultrafiltered retentates and suppressed the survival and growth of enteropathogenic E. coli (EEC) serotype 0124 in Camembert cheese made by ultrafiltration (UF) processes. Hydrolysis of lactose in ultrafiltered retentates did not increase starter culture activity against EEC 0124 survival and growth in UF Camembert cheese. Carbon dioxide suppressed EEC 0124 development in UF Camembert cheese along with the growth of the normal ripening microflora necessary for cheese production.