Cheddar cheese was supplemented with cell homogenates and/or live cells of Lactobacillus casei‐casei L2A. Two concentrations of cell homogenates under two forms, liquid and lyophilized, were compared as well as two stages of addition, renneting and salting. Growth of lactic acid bacteria and lactobacilli was studied during the period of maturation. Addition of live lactobacilli and lyophilized homogenate at renneting led to a good‐quality matured cheese with 40% increase in flavor intensity compared to control cheeses.
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Trépanier et al. (1991) studied this question.
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