Phage-Insensitive, Multiple-Strain Starter Approach to Cheddar Cheese Making
نویسندگان
چکیده
منابع مشابه
Starter strain related effects on the biochemical and sensory properties of Cheddar cheese.
A detailed investigation was undertaken to determine the effects of four single starter strains, Lactococcus lactis subsp. lactis 303, Lc. lactis subsp. cremoris HP, Lc. lactis subsp. cremoris AM2, and Lactobacillus helveticus DPC4571 on the proteolytic, lipolytic and sensory characteristics of Cheddar cheese. Cheeses produced using the highly autolytic starters 4571 and AM2 positively impacted...
متن کاملMicrobiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
Flavor development in low-fat Cheddar cheese is typified by delayed or muted evolution of desirable flavor and aroma, and a propensity to acquire undesirable meaty-brothy or burnt-brothy off-flavor notes early in ripening. The biochemical basis for these flavor deficiencies is unclear, but flavor production in bacterial-ripened cheese is known to rely on microorganisms and enzymes present in th...
متن کاملEvidence of a relationship between autolysis of starter bacteria and lipolysis in cheddar cheese during ripening.
Cell viability, autolysis and lipolysis were studied in Cheddar cheese made using Lactococcus lactis subsp. cremoris AM2 or Lactococcus lactis subsp. cremoris HP. Cheddar cheese was made in triplicate over a 3 month period and ripened for 238 days at 8 degrees C. Cell viability in cheese was lower for AM2 (a non-bitter strain) than for strain HP (a bitter strain). Autolysis, monitored by the le...
متن کاملDetermination of staphylococcal enterotoxin A in cheddar cheese produced without starter activity.
Three variants of the chloramine-T radioiodination method were used to iodinate staphylococcal enterotoxin A with 125I. Only one method consistently produced usable labels for radioimmunoassay. The iodine incorporation was 55 to 76%; the specific activity was 3.5 to 5.5 muCi/microgram of enterotoxin, and the label was extremely stable on storage at -20 degrees C. Determinations of the enterotox...
متن کاملCheddar and Cheshire Cheese Rheology
Textural difEerences between Cheddar and Cheshire cheeses were examined rheologically to provide a means of distinguishing these two English cheeses. Body breakdown of a 6@wk Cheshire sample occurred at a lower strain than did a 20-wk sample, whereas a 60-wk Cheddar sample did not break down under the same conditions. All cheeses followed the Arrhenius equation, and the energy of activation obt...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1981
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(81)82841-x