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A comparison of the influence of Streptococcus lactis and Str. cremoris starters on the flavour of Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

K. D. Perry
K. D. Perry
Affiliation:
The Dairy Research Institute (N.Z.), Palmerston North, New Zealand
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Summary

Comparable cheeses were made using single strains of Streptococcus cremoris and Str. lactis as starters. The three Str. lactis strains imparted a characteristic rather abnormal flavour to the cheese, whereas the three strains of Str. cremoris all gave cheeses of normal flavour. The abnormal flavour caused by the lactis cultures increased in intensity as ripening proceeded, and differed slightly from strain to strain.

Bacteriophage usually developed slightly in the whey and in the curd during the manufacturing process, but never to such a degree as to delay acid production unduly. The extent of phage development did not have a significant influence on cheese flavour.

All the lactis strains survived in much larger numbers in the cheese than the cremoris strains. The simplest explanation of the data is that the ‘lactis’ flavour was a direct effect, due to flavour substances produced by the Str. lactis cells present in the young cheese.

Type
Original Articles
Information
Journal of Dairy Research , Volume 28 , Issue 3 , October 1961 , pp. 221 - 229
Copyright
Copyright © Proprietors of Journal of Dairy Research 1961

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References

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