Studies on Leuconostoc Organism in Cheese

I. On the Distribution of Leuconostoc Organisms in Raw Milk, Starter Culture and Cheeses

Abstract

A study was made on the distribution of Leuconostoc organisms in raw milk, starter culture and cheeses.
Leuconostoc organisms were detected in 29 of 38 raw milk samples in the range of 10¹-10⁴ per milliliter in number, 49 of 86 ripened cheeses in the range of 10²-10⁷ per gram, and in Chr. HANSEN'S lactic starter culture.
Leuc. citrovorum was found in the starter culture, but could not be found in either ripened cheese or raw milk.
On the other hand, Leuc. dextranicum and Leuc. mesenteroides were found in raw milk and cheeses, and these organisms could be easily isolated from young-aged Gouda type cheese.