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Influence of Different Starters on the Quality of Cheddar Cheese

Idaho Agricultural Experiment Station, Moscow, Idaho

ABSTRACT

Cheddar cheese was made from raw and pasteurized milk inoculated with the following starters and cultures: Ericsson, Ames 122, Streptococcus lactis, Streptococcus paracitrovorus Hammer, and Streptococcus citrovorus Hammer.

Use of the Ericsson starter resulted in cheese with a satisfactory flavor and body and texture with either raw or pasteurized milk.

Cheese made with the Ames starter, whether using raw or pasteurized milk, was equal in flavor and body and texture to the cheese made with the Ericsson starter.

The flavor of cheese made with the Streptococcus lactis culture was almost equal to that of cheese made with the Ericsson and Ames starters, but the body and texture was superior to that of the cheese made with these two starters.

The use of Streptococcus paracitrovorus in amounts of less than 4 per cent, by volume, in raw milk resulted in cheese with a characteristic, bitter flavor and open body and texture. However, when pasteurized milk was used a more desirable cheese was made, particularly when the milk was acidified with hydrochloric acid. This culture, when used in amounts from 4 to 10 per cent in pasteurized milk, resulted in cheese having a decidedly bitter flavor.

Streptococcus citrovorus when used in amounts ranging from 1 to 10 per cent, by volume, produced a distinctly bitter flavor and a decidedly open body and texture in cheese.

Cheese made with mixed cultures of Streptococcus lactis, Streptococcus paracitrovorus, and Streptococcus citrovorus was of fair quality. The quality of this cheese was superior to that of cheese made from milk inoculated with pure cultures of Streptococcus paracitrovorus or Streptococcus citrovorus, but inferior to the quality of cheese made from milk inoculated with either a pure culture of Streptococcus lactis or the Ericsson and Ames starters. To justify definite conclusions additional data on the use of these mixtures should be obtained.

Cheese made from pasteurized milk was equal in flavor and superior in body and texture to the cheese made from raw milk.

Cheese made from pasteurized milk when fresh had a higher moisture content than cheese made from raw milk. The loss of moisture through a period of 18 weeks' storage, however, was usually greater in the cheese made from pasteurized milk than in cheese made from raw milk.

Slightly higher yields of cheese were obtained from pasteurized milk than from raw milk.

Fat losses in the whey were slightly lower in cheese made from pasteurized milk than in cheese made from raw milk.

There were no appreciable differences in yields or in fat losses in the whey of cheese made with the different starters and cultures.

¹ Assistant dairy husbandman, University of Idaho;

² associate dairy husbandman, Washington State College, formerly assistant dairy husbandman, University of Idaho;

³ associate dairy husbandman, University of Idaho.