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Journal of Dairy Science Vol. 55 No. 6 744-749
© 1972 by American Dairy Science Association ®
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Cheese Flavor Development Using Direct Acidified Curd1

S. Singh and T. Kristoffersen

Department of Food Science and Nutrition, The Ohio State University
and The Ohio Agricultural Research and Development Center, Columbus 43210

ABSTRACT

Highly acceptable cheese flavor developed in slurry prepared from direct acidified (lactic acid) curd when the freshly prepared slurry was inoculated with 5% lactic culture and supplemented per kilogram with 100 mg reduced glutathione, 10 mg cobalt, 2 mg riboflavin, and 20 mg diacetyl. Lactic culture, glutathione, and initial and daily pH adjustment to 5.3 of the slurry were essential to cheese flavor development. The other additives accentuated the flavor and chemical changes. Desirable flavor development was associated with relatively rapid formation and high concentrations of lactic acid and active sulfhydryl groups and relatively low reducing capacity of the slurries.

Total number of bacteria and the number of yeasts were similar for slurries with and without lactic culture and additives. However, lactic culture addition decreased coliforms approximately 100-fold. Heating slurries to 62 and 77 C for 30 minutes prior to addition of lactic culture and additives did not affect significantly the number of microorganisms during storage. Flavor development in heated slurries was affected adversely, but the capacity of heated slurries to develop desirable flavor was restored in part by the addition of rennet. The latter effect was related to the degradation of {alpha}s-casein.

FOOTNOTES

1 Journal Article 122: 71. The Ohio Agricultural Research and Development Center. Supported in part by a grant from the American Dairy Association.






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Copyright © 1972 by the American Dairy Science Association ®.