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Effect of various bacteria on flavor of cheddar cheese made from pasteurized milk^*

Iowa State College, Ames, Iowa

ABSTRACT

1. Thirty-four Micrococcus cultures, originally isolated from cheddar Cheese, had the following effects on the flavor when inoculated into pasteurized milk made into cheddar cheese: Seven had undesirable effects, producing bitter and unnatural flavors; fourteen had no definite effects; thirteen had desirable effects.
   
2. Strains of micrococci apparently belonging to the same species differed in their effects on the flavor.
   
3. When used in relatively small numbers, certain strains of propionic acid bacteria improved the flavor of pasteurized milk cheddar cheese, while others had no definite effects; when used in large numbers all the strains improved the flavor, and some of them produced a distinct sweet flavor somewhat resembling that of Swiss cheese.
   
4. The results suggest the possibility of improving the flavor of pasteur ized milk cheddar cheese by the addition to the milk of various organisms other than the usual cheese cultures.
   

^* This investigation was aided by a fellowship granted by the Dairy Industries Supply Association, Inc.