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Journal of Dairy Science Vol. 60 No. 5 810-814
© 1977 by American Dairy Science Association ®
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Influence of Lactic Streptococci on Bitter Flavor Development in Cheese

R. J. Lowrie1

Food Research Institute, Research Branch, Agriculture Canada, Ottawa, Ontario K1A 0C6

ABSTRACT

Bacteriophage contamination during cheese making at levels which restricted starter growth in the final stages of manufacture without markedly affecting acid production had a striking effect on cheese flavor, especially intensity of bitterness. Results from experiments using milk cheese infected deliberately with bacteriophage provided evidence that the starter streptococci have a direct role in the development of bitter flavor in cheese.

FOOTNOTES

1 National Research Council of Canada Postdoctorate Fellow, 1975–76.






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Copyright © 1977 by the American Dairy Science Association ®.