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The Bacterial Count, Tyramine Content and Quality Score of Commercial American Cheddar and Stirred Curd Cheese Made with Streptococcus Faecalis Starter¹

Department of Dairy Industry, Cornell University, Ithaca, N. Y.

ABSTRACT

The present investigation was concerned with the use under practical plant conditions of a special strain of Streptococcus faecalis that showed promise as a starter for developing flavor in Cheddar and stirred curd cheese (1).

EXPERIMENTAL PROCEDURE

The experimental lots of cheese were made in 3 consecutive days in September, 1947, in a large commercial cheese plant. Three vats of milk were made into cheese on the first day and 4 vats on the next 2 days. One control batch of cheese was made each day with 1.2 per cent of the starter ordinarily used by this cheese company and hereafter referred to as "commercial starter," with no change in the regular procedure used in the plant. As this starter had been developed by one of the large commercial cheese companies, on the second and third days a second control batch of cheese was made using the regular procedure with 1.2 per cent of a good active Hansen lactic starter.

¹ This investigation was aided by a grant from the National Cheese Institute. The authors are indebted to Mrs. Catherine Werwoert Work for making some of the chemical analyses and to Mr. W. E. Ayres and Mr. J. C. Marquardt, who, with the authors, judged the cheese.