The Development of Flavor in American Cheddar Cheese Made from Pasteurized Milk with Streptococcus Faecalis Starter

Abstract

This report is the first of several papers dealing with the development of a higher flavor in pasteurized-milk American Cheddar cheese. Cheddar cheese is made by a process that gives a long period for controlled lactic acid fermentation during manufacture. Most investigators have found that commercial lactic starters, chiefly Streptococcus lacti~ and Streptococcus cremoris, affect acidity without otherwise greatly affecting curing. As these starters in active growing condition are very important in both cheese manufacture and curing, it is obvious that proper acidity is very important in curing cheese. With the exception of some inoculations of certain lactobacilli, there have been no bacteria found that have aided in the development of good Cheddar cheese flavor. Furthermore, added enzymes, particularly lipases and proteinases, have not given very promising results.