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Flavor and Texture in Cheddar Cheese. I. Role of Mixed Strain Lactic Starter Cultures¹

Department of Microbiology, Oregon State University, Corvallis

ABSTRACT

Three commercial starters (A, B, and C) were selected for intensive study after several experimental cheese-making trials. Two of these were starters that produced cheeses with open texture and fruity-fermented flavor; the third culture consistently yielded normal-flavored, close-textured product. Comparisons were made with respect to culture survival patterns during manufacture, relative rates of sugar-and protein-degradation in ripening cheeses, and total carbonyl production in milk cultures. Taxonomie studies on the component strains also were conducted. No significant differences were observed in the rates of sugar- and protein-degradation between the normal (A) and detective cultures. Cultures associated with defective cheeses, however, survived the manufacturing process in greater numbers and dominated the cheese flora over longer periods of time. Furthermore, the defective cultures were found to contain high carbonyl-producing Streptococcus lactis and Streptococcus diacetilactis strains in contrast to Starter A, which was entirely made up of low carbonyl-producing Streptococcus cremoris strains and a few Leuconostoc strains. An apparent correlation between taxonomie and carbonyl-producing characteristics of specific starter cultures and the quality and grade of the corresponding cheeses was shown.

¹ Technical Paper no. 2072, Oregon Agricultural Experiment Station. Supported by a grant from Cultures, Inc., Indianapolis, Indiana.