Manufacture of Cheddar Cheese Using Proteinase-Negative Mutants of Streptococcus cremoris

Cheddar cheese was manufactured with a proteinase-negative mutant of Streptococcus crernoris UC 73 and from a commercial lactic culture blend. Soluble nitrogen was analyzed and the cheese graded at intervals to 365 d of age. The cheese made with proteinase-negative cultures graded equal to the control cheese up to 90 d. It was best in overall texture and body and lowest in cheese flavor and flavor intensity after 90 d. It also had significantly higher soluble nitrogen throughout storage. No significant differences in yields were found.