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Influence of Lactic Cultures and Curd Milling Acidity on Flavor of Cheddar Curd Slurries

Department of Dairy Technology The Ohio Agricultural Research and Development Center
and The Ohio State University, Columbus 43210

ABSTRACT

The slurry approach, with and without reduced glutathione (GSH), was used to determine the effects of lactic cultures and curd milling acidity on the development of flavor and biochemical changes in Cheddar curd. In regard to flavor and culture effects, the order of preference was for curd made with a) a commercial mixed strain all-purpose culture, b) Streptococcus cremoris C₁₃, c) Streptococcus lactis C₁₀, and d) a commercial buttermilk culture. for milling acidity. the order of flavor preference was for curds milled at 0.55, 0.45, and 0.35% acidity regardless of culture. Slurries with GSH developed more characteristic flavor than those without GSH. Concentrations and changes in the slurries of lactic acid, free fatty acids, acidic carbonyl compounds, and active -SH groups were followed. Overall, only lactic acid is related to flavor development.

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