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The Development of Flavor in American Cheddar Cheese Made from Pasteurized Milk with Streptococcus Faecalis Starter¹

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

A strain of Streptococcus faecalis which rapidly fermented lactose was isolated. It was used as a starter for American Cheddar cheese made from pasteurized milk of excellent quality.

The S. faecalis starter produced acid in milk somewhat slower than a commerical lactic starter but rapidly enough for cheese making. The cheese made with S. faecalis developed a normal acidity, slightly lower total volatile acidity, and the same water-soluble protein level as did cheese made with a commercial lactic starter. More Cheddar flavor of better quality developed in the cheese made with S. faecalis, and the body of the cheese was more mellow and waxy than the cheese made with lactic starter.

American Cheddar cheese with the best flavor of highest intensity was made by using both commercial starter and S. faecalis starter in the same pasteurized milk. The flavor was pronounced, clean, good Cheddar but not snappy.

S. faecalis starter hastened the ripening of Cheddar cheese. A well-ripened cheese of medium flavor intensity was produced in 4.5 months at 50° F. and in 2.5 months at 60° F. when S. faecalis starter was used with the usual lactic starter. With commercial lactic starter, the same approximate intensity of flavor, of lower quality, was developed in 7 months at 50° F. and in 4.5 months at 60° F. The results indicate that after these curing periods, the cheese should be held at cold curing temperatures.

¹ This investigation was aided by a grant from the National Cheese Institute. The authors are indebted to Mrs. Lois Phelps and Miss Catherine Verwoert for making many of the chemical analyses, and to Dr. I. C. Gunsalus for determining the decar-boxylation activity of the special strain of S. faecalis used in this study.

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