Flavor and Texture in Cheddar Cheese. I. Role of Mixed Strain Lactic Starter Cultures

Three eolnmereia[ starters (A, B, and C) were selected for intensive study after several experimental cheese-making trials. Two of these were starters that produeed cheeses with open texture and fruity-fermented flavor; the third culture consistently yielded normal-flavored, close-textured product. Comparisons were made with respect to culture survival patterns during manufacture, relative rates of sugarand protein-degradation in ripening cheeses, and total carbonyl production in milk cultures. Taxonomic studies on the component strains also were conducted. No significant differences were observed in the rates of sugar-and protein-degradation between the normal (A) and defective cultures. Cultures associated with defective cheeses, however, survived the manufacturing process in greater numbers and dominated the cheese flora over longer periods of time. Furthermore, the defective cultures were found to contain high carbonyl-producing Streptococcus Iactis and Streptococc~s diacetilactis strains in contrast to Starter A, which was entirely made up of low carbonyl-produeing Streptococc~s cremoris strains and a few Leuconostoc strains. An apparent correlation between taxonomic and carbonyl-produeing characteristics of speeifie starter cultures and the quality and grade of the corresponding cheeses was shown.