Abstract
Traditionally, starter cultures for Cheddar cheese are combinations of Lactococcus lactis and Lactococcus cremoris. Our goal was to compare growth and survival of individual strains during cheesemaking, and after salting and pressing. Cultures used were 2 strains of L. lactis (SSM 7605, SSM 7436) and 2 strains of L. cremoris (SSM 7136, SSM 7661). A standardized Cheddar cheese make procedure was used that included a 38°C cook temperature and salting levels of 2.0, 2.4, 2.8, 3.2, and 3.6% from which were selected cheeses with salt-in-moisture levels of 3.5, 4.5, and 5.5%. Vats of cheese were made using each strain on its own as biological duplicates on different days. Starter culture numbers were enumerated by plate counting during cheesemaking and after 6 d storage at 6°C. Flow cytometry with fluorescent staining by SYBR Green and propidium iodide was used to determine the number of live and dead cells in cheese at the different salt levels. Differences in cheese make times were strain dependent rather than species dependent. Even with correction for average culture chain length, cheeses made using L. lactis strains contained ∼4 times (∼0.6 log) more bacterial cells than those made using L. cremoris strains. Growth of the strains used in this study was not influenced by the amount of salt added to the curd. The higher pH of cheeses with higher salting levels was attributed to those cheeses having a lower moisture content. Based on flow cytometry, ∼5% of the total starter culture cells in the cheese were dead after 6 d of storage. Another 3 to 19% of the cells were designated as being live, but semipermeable, with L. cremoris strains having the higher number of semipermeable cells.
Highlights
Starter cultures for Cheddar cheese are combinations of Lactococcus lactis and Lactococcus cremoris
Starter cultures were added based upon their activity measured at 32°C and differences in acidification rates between strains became apparent as curd was warmed from the set temperature (31°C) to the cook temperature (38°F)
Because of slower acidification during cheddaring and time constraints to complete cheese manufacture, the curd produced using L. lactis SSM 7436 and L. cremoris SSM 7136 was milled at pH ~5.6 rather than the target pH of 5.45
Summary
Starter cultures for Cheddar cheese are combinations of Lactococcus lactis and Lactococcus cremoris. Flow cytometry with fluorescent staining by SYBR Green and propidium iodide was used to determine the number of live and dead cells in cheese at the different salt levels. Even with correction for average culture chain length, cheeses made using L. lactis strains contained ~4 times (~0.6 log) more bacterial cells than those made using L. cremoris strains. Based on flow cytometry, ~5% of the total starter culture cells in the cheese were dead after 6 d of storage. Another 3 to 19% of the cells were designated as being live, but semipermeable, with L. cremoris strains having the higher number of semipermeable cells.
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