The Relationship of the Amount of Tyramine and the Numbers of Streptococcus Faecalis to the Intensity of Flavor in American Cheddar Cheese

The three previous papers in this series (3,7,8) have shown that the flavor of experimental American Cheddar cheese was intensified by Streptococcus faecalis starter, that this bacterium grew and survived in large numbers in cheese, and that tyramine, a product of growth of S. faecalis in the presence of tyrosine, was found in all varieties of cheese that were analyzed.Problems naturally arose concerning the effect of the presence of S. faecalis on the production of tyramine in cheese and any relationship that might exist between the tyramine content of commercial American Cheddar cheese and the intensity of the Cheddar flavor.