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Journal of Dairy Science Vol. 38 No. 12 1319-1325
© 1955 by American Dairy Science Association ®
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The Relationship of Serine Deamination and Hydrogen Sulfide Production by Lactobacillus casei to Cheddar Cheese Flavor1

T. Kristoffersen2 and F. E. Nelson

Dairy Industry Section, Iowa Agricultural Experiment Station, Ames

ABSTRACT

Lactobacillus casei types were isolated from several samples of Cheddar cheese. Types capable of producing H2S in the growth medium were found only in cheese with a flavor score of 39.0 or better. The ability of the isolates to deaminate serine varied, but the strains showing the highest activity were isolated from the better samples of cheese.

Some experimental cheese was examined for -SH groups and "free" H2S. Both of these values increased as the cheese matured. At 6 months the cheese containing the highest relative concentration of "free" H2S received the highest Cheddar flavor intensity score.

FOOTNOTES

1 Journal Paper No. J-2744 of the Iowa Agricultural Experiment Station. Projects No. 1050 and 1188.

2 Present address: Dairy Technology Dept., The Ohio State University, Columbus.






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Copyright © 1955 by the American Dairy Science Association ®.