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Effect of Proteolytic Activity of Streptococcus cremoris on Cottage Cheese Yields¹

Department of Nutrition and Food Sciences, Utah State University, Logan 84322

ABSTRACT

Using only a proteinase-negative variant of Streptococcus cremoris UC310 to manufacture cottage cheese increased theoretical yields by 2.26% compared wth the proteinase-positive parent. Yield differences between positive and negative variants were strain dependent and not detected with variants of UC7 3 and UC97. Growth of proteinase-negative variants in bulk culture required pH control and addition of sufficient nitrogenous stimulant to provide carry-over activity into the cheese milk. Cultures developed normally when the bulk medium contained 5% of a blend of yeast extract and casein hydrolyzate. Proteinase-negative culture successfully completed acidification of cottage cheese milk after direct acidification to pH 5.2 with phosphoric acid. Lactic culture strain selection is suggested for maximizing product yields with proteinase-negative cultures.

¹ Contribution Number 3067 of the Utah Agricultural Experiment Station. Approved by the director.