Why are Pseudomonas sp such a potentially large problem in t

Why are Pseudomonas sp. such a potentially large problem in the cottage cheese industry?

Solution

Pseudomonas genus belongs to the Pseudomonadaceae family. These are Gram-negative, rod-shaped aerobic bacteria.

In buttermilk and sour creams the diacetyl content is highly reduced by Pseudomonads bacteria. An imbalance taken placed between diacetyl to acetaldehyde ratio leads to a green or yogurt-like flavor.

For the cottage cheese, the typical pH is marginally favorable for the growth of Gram-negative psychrotrophic bacteria, with the pH of cottage cheese curd ranging from 4.5 to 4.7 and the pH of creamed curd being within the more favorable pH range of 5.0–5.3.

The usual salt content of cottage cheese is insufficient to limit the growth of contaminating bacteria; therefore, psychrotrophs (Pseudomonas sp. ) are the bacteria that normally limit the shelf life of cottage cheese.