Starter strain related effects on the biochemical and sensory properties of Cheddar cheese.

Effect of starter bacteria on phisico-chemical and sensory properties of iranian white cheese

A New Probiotic Cheddar Cheese with High ACE-Inhibitory Activity and g-Aminobutyric Acid Content Produced with Koumiss-Derived Lactobacillus casei Zhang

Cheddar cheese has been manufactured with Lactobacillus casei Zhang as the dairy starter adjunct. L. casei Zhang had previously been isolated from koumiss collected from Xilin Guole in Inner Mongolia and characterized in detail with regard to their probiotic potential. The addition of L. casei Zhang to Cheddar cheese had no adverse effects on sensory criteria. The cheese made with 0.1, 1 and 2 ...

Flavor of Cheddar Cheese: A Chemical and Sensory Perspective

Considerable knowledge has been accumulated on the biochemical processes occurring during ripening of Cheddar cheese, which in turn has major consequences on flavor and texture development. The present review outlines major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening. Mechanisms of volatile flavor and off-flavor production and recen...

Microbiology 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...

Use of Galactose-Fermenting Streptococcus thermophilus in the Manufacture of Swiss, Mozzarella, and Short-Method Cheddar Cheese

Galactose-fermenting (galactose-posirive) strains of Streptococcus tbermopbilus, alone and combined with galactosepositive and galactose-negative strains of Lactobacillus bulgaricus, were used as starter cultures in the manufacture of Swiss and Mozzarella cheese and were paired with Streptococcus lactis (also galactose-positive) in short-method Cheddar cheese manufacture. Experimental Swiss che...