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Flavor Intensification with Concentrated Cultures

Department of Food Science, North Carolina State University, Raleigh

ABSTRACT

Introduction

The lack of adequate flavor and aroma in cultured dairy products such as buttermilk and cottage cheese usually results from lack of sufficient flavor producing bacteria or insufficient activity by those present.

Cottage cheese is often criticized because it lacks a characteristic flavor. The curd alone might be characterized as having a bland-acid taste with little flavor and aroma; the addition of salt and a light uncultured creaming mixture does not add much flavor or aroma. Preference studies (4, 10) show that consumers prefer Cottage cheese having a distinct diacetyl flavor. One of the most common criticisms of Cottage cheese was that in most cases it lacked a desirable and distinct flavor.

Improvement of Flavor in Cottage Cheese

Considerable effort has been directed toward improving the flavor and aroma of Cottage Cheese. The use of starter cultures containing flavor producing bacteria such as Leuconostoc citrovorum to manufacture the Cottage Cheese