Peer-Reviewed Journal Details
Mandatory Fields
MCSWEENEY, PLH,WALSH, EM,FOX, PF,COGAN, TM,DRINAN, FD,CASTELOGONZALEZ, M;
1994
December
Rna-A Publication of The Rna Society
A PROCEDURE FOR THE MANUFACTURE OF CHEDDAR CHEESE UNDER CONTROLLED BACTERIOLOGICAL CONDITIONS AND THE EFFECT OF ADJUNCT LACTOBACILLI ON CHEESE QUALITY
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Optional Fields
CHEESE, NONSTARTER LACTIC ACID BACTERIA PROTEOLYSIS
33
183
192
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.
Grant Details