procedure for the manufacture of Cheddar cheese under controlled bacteriological conditions and the effect of adjunct lactobacilli on cheese quality

Cheesemaking techniques suitable for the production of Cheddar cheese under controlled bacteriological conditions, with the objective of studying the influence of selected strains of lactobacilli on cheese quality, are described. In each of two trials, a control (containing only the starter Lactococ...

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Bibliographic Details
Published in:Irish journal of agricultural and food research 1994, Vol.33 (2), p.183-192
Main Authors: McSweeney, P.L.H, Walsh, E.M, Fox, P.F, Cogan, T.M, Drinan, F.D, Castelo-Gonzalez, M
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cheddar cheese
Cheese industry
cheese quality
cheese starters
Cheesemaking
Curds and whey
Experimentation
flavor
Flavors
Food industries
Food science
free amino acids
Fundamental and applied biological sciences. Psychology
Lactobacillus
Lactococcus
Microorganisms
Milk and cheese industries. Ice creams
proteolysis
Ripening
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Summary:Cheesemaking techniques suitable for the production of Cheddar cheese under controlled bacteriological conditions, with the objective of studying the influence of selected strains of lactobacilli on cheese quality, are described. In each of two trials, a control (containing only the starter Lactococcus) and an experimental (containing the starter and low numbers of selected Lactobacillus spp.) cheese were made under controlled bacteriological conditions. Low numbers of wild lactobacilli grew in the control cheese but Lactobacillus counts in the experimental cheeses were generally 3 to 5 log cycles higher than in the control. The addition of Lactobacillus adjuncts to the cheesemilk significantly improved flavour intensity and acceptability and altered the patterns of proteolysis, principally with respect to increased formation of free amino acids. The cheesemaking technique used facilitated study of the influence of low initial numbers of added lactobacilli on the quality of Cheddar cheese.
ISSN:0791-6833
2009-9029