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The Influence of Temperature of Ripening on the Tyramine Content and Flavor of American Cheddar Cheese¹

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

ABSTRACT

It has been shown recently that a special strain of Streptococcus faecalis, which produced acid rapidly in milk and which grew in cheese, increased the rate of ripening and the quality of American Cheddar cheese (2, 5). This culture produced tyramine in cheese, and the amount of tyramine in both commercial and experimental cheese was directly related to the intensity of Cheddar flavor (6, 3). Within the range of usual temperatures for ripening cheese, it is known that ripening is accelerated as the temperature increases. It was the purpose of the present study to determine the influence of ripening temperatures upon the rate of production of tyramine in American Cheddar cheese made with and without S. faecalis starter and the usual commercial lactic starter.

Experimental Methods

The Cheddar cheese was made from pasteurized milk. One batch was made on March 20, 1947, from milk produced by the herds of Cornell University, and another on April 3, 1947, from milk produced for sale as fluid milk for New York City.

¹ This investigation was aided by a grant from the National Cheese Institute. The authors are indebted to Mrs. Catherine Verwoert Work for making some of the chemical analyses.

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