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Citrated Whey Starters. II. Gradual Formation of Flavor and Aroma in Creamed Cottage Cheese After the Addition of Small Quantities of Citrated Cottage Cheese Whey Cultures of Streptococcus Diacetilactis

H. P. Hood ... Sons, Inc., Boston, Massachusetts

ABSTRACT

The addition to creamed Cottage cheese of 0.5% or less of a citrated Cottage cheese whey culture of Streptococcus diacetilactis will gradually produce a very high aroma and flavor in the cheese. The aroma is distinct after two or three days and is fully developed in six days at refrigeration temperatures. Commercial trials have indicated that the proper level of culture addition is between 0.2 and 0.5%, depending on the consumer preference.