Influence of Lactobacillus bulgaricus on Microbiology and Chemistry of Swiss Cheese

Rindless block Swiss cheese was manufactured with different amounts of Lactobacillus bulgaricus. The resulting cheeses were analyzed microbiologically before brining and when removed from the "warm room." Analysis of selected flavor compounds was at 60 days. Small amounts of L. bulgaricus starter increased the numbers of streptococci and lactobacilli while large amounts decreased the number of streptococci. Increasing the amount of L. bulgaricus starter decreased the number of propionibacteria. As amounts of L. bulgaricus added were increased, free proline increased. Diacetyl and proteolysis increased with the amount of L. bulgaricus until large amounts of inoculum were reached whereupon they decreased. Increases in L. bulgaricus had little influence upon the concentration of free volatile fatty acids.