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Enhancement of the flavour of Cheddar cheese by adding a strain of micrococcus to the milk

Published online by Cambridge University Press:  01 June 2009

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

Three strains of micrococci and two of pediococci were individually tested for effect on Cheddar cheese flavour by their addition to cheese milk. Only one of the micrococcal strains had a significant effect on flavour. In twenty-eight of the thirty-three trials with this strain the flavour of the experimental cheeses was appreciably better than that of the corresponding control cheeses; in the other five trials the experimental and control cheeses were similar in flavour.

This micrococcus did not grow appreciably during manufacture or ripening of the cheese, the peak number being present in the curd at the time of pressing. The count fell to less than 30% of the peak number after 1 week, and to less than 0·5% after 5 weeks.

The ways in which the micrococcus may have influenced the flavour of the cheese are discussed and attention is drawn to the possibility that bacterial action in the milk and the young cheese may play an important part in flavour development.

Type
Original Articles
Information
Journal of Dairy Research , Volume 28 , Issue 3 , October 1961 , pp. 245 - 253
Copyright
Copyright © Proprietors of Journal of Dairy Research 1961

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References

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