Cheese sliminess under low acidity — likely bacterial culprits Cheese made with too low an acidity (for example, due to added cream or weak starter) is often rendered gelatinous or slimy by which organisms?

Introduction / Context:
Inadequate acid development during cheesemaking leaves a higher pH, favoring growth of psychrotrophic and environmental bacteria that can produce exopolysaccharides and proteases, causing slimy or gelatinous textures. Identifying the likely genera aids in troubleshooting culture performance and sanitation.

Given Data / Assumptions:

• Problem: low-acid curd or cheese.
• Observed defect: sliminess/gelatinous texture.
• Candidate spoilers: Pseudomonas spp., P. fragi, and Alcaligenes.

Concept / Approach:
Low acidity reduces inhibitory effects on proteolytic, psychrotrophic spoilers such as Pseudomonas and Alcaligenes. These organisms can secrete exopolysaccharides and proteases, degrading texture and promoting slime layers, especially under moist, cool conditions.

Step-by-Step Solution:
Link low acidity to increased susceptibility to gram-negative spoilers.Recognize Pseudomonas (including P. fragi) and Alcaligenes as classical sliminess culprits.Select the inclusive option covering all listed organisms.

Verification / Alternative check:
Dairy defect compendia list these genera among the most frequent agents of slimy surfaces when acidity control fails.

Why Other Options Are Wrong:
Each single-organism option is incomplete; restricting the cause to only Clostridium overlooks typical gram-negative surface spoilers in this context.

Common Pitfalls:
Underestimating the influence of pH and salt-in-moisture on surface microflora dynamics; neglecting brine and equipment hygiene.

Final Answer:
All of these.