Preliminary Studies of the Effect of Acido-Proteolytic Organisms and Temperatures of Curing on the Ripening of Cheddar Cheese Made from Pasteurized Milk

Abstract

Summary The use of S. liquefaciens was unsatisfactory as a means of increasing the rate of flavor development in cheddar cheese made from pasteurized milk. The addition of S. liquefaciens did increase the amount of water-soluble nitrogen and volatile acids. However, the cheese made with as little as 0.10 per cent of this culture developed a flavor so bitter that it became unpalatable. Two acido-proteolytic micrococci, when added to the cheese milk in amounts of 0.50 per cent, did not significantly increase the rate of production of water-soluble nitrogen or volatile fatty acids during the 24-wk. curing period. These cultures were less proteolytic in milk than S. liquefaciens and the cheese did not develop the bitter flavor that was produced with the latter organism. Curing cheddar cheese at 65° F. increased the rate of flavor development as well as the total and water-soluble nitrogen and volatile fatty acids as compared with 50° F. Cheese held at 65° F. for 24 wk. had a definite-to-pronounced flavor development with no off-flavor attributed to this higher temperature. Cheese ripened at 50° F. for the same period had a slight to moderate flavor development.