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Lactobacilli in Cheddar cheese*

Published online by Cambridge University Press:  01 June 2009

C. K. Johns  and
Shirley E. Cole
C. K. Johns
Affiliation:
Canada Department of Agriculture, Ottawa, Canada
Shirley E. Cole
Affiliation:
Canada Department of Agriculture, Ottawa, Canada
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Extract

The numbers of lactobacilli present in milk for cheese-making and in the cheese at various stages of ripening, have been determined for 38 Cheddar cheeses made during studies on flavour enhancement. These organisms multiplied rapidly even during the first few days of curing. Maximum levels were attained at 3–6 months; at 1 year counts had declined appreciably.

Flavour intensity in the experimental cheese appeared to be correlated with the level of lactobacilli present in (a) milk at the start of cheese-making and (b) at subsequent stages of ripening. These two count levels were usually closely correlated. Factory raw milk had the highest counts and gave the highest degree of flavour, followed by similar milk pasteurized and inoculated with selected strains of lactobacilli.

Type
Original Articles
Information
Journal of Dairy Research , Volume 26 , Issue 2 , June 1959 , pp. 157 - 161
Copyright
Copyright © Proprietors of Journal of Dairy Research 1959

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References

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