Cultures of Streptococcus lactis and Streptococcus cremoris
were grown in sterile 11% nonfat milk (NFM) at 32 C for 17 hr with
the pH maintained at 6. 3 with sodium carbonate. The cells were
harvested and resuspended in a medium of 5% gelatin, 5% sodium
citrate, 2% monosodium glutamate and...
The free fatty acids of Cheddar cheese are important components
in the over-all flavor and aroma of the cheese. Although the
more volatile fatty acids probably contribute most, there is reason
to believe that the higher fatty acids may contribute, to some extent,
in imparting typical flavor characteristics. Before the...
Two multiple strain lactic streptococcal starter concentrates
were examined to determine whether or not elimination of one of the
three component strains, by addition of its specific phage, resulted
in disproportionate inhibition of acid production (strain dominance).
Both starters showed dominance when tested three to four weeks after
freezing and...
A survey was conducted of six North American cheese plants to
determine levels of bacteriophages present. Fifty-nine lactic streptococcal
host bacterial strains were utilized in the survey. Phage levels
were generally lower in plants employing modern manufacturing techniques
than in plants employing traditional manufacturing techniques; this
difference was attributed to...
Freeze-dried concentrates (DRICONS) of lactic streptococcal
starter bacteria (single and mixed strains) were prepared in different
lyophilization media and stored under vacuum and several gases.
DRICONS were tested for survival and acid-producing activity after
storage for up to a year by rehydration with water to the original
pre-lyophilization volume. Acid...
Phage-insensitive Streptococcus cremoris starter strains were
selected by assaying cheese whey against potential starter
strains. Six strains were selected and characterized for continual
use in cheesemaking. Upon phage-infection, strains were removed
from the blend. Cheesemaking continued with remaining strains. A
phage-insensitive, fast-acid-producing mutant of the infected
strain was isolated and...
Flavor problems associated with the use of cheddar cheese
whey in the formulation of ice cream and other food products were
investigated. During spray drying of whey, which transforms bulky
liquid whey into an easily transportable and storable powder,
various degrees of off-flavor development may occur depending on
the care...
Published June 1918. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published March 1904. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
In an attempt to investigate the probable roles of lactic starter
flora in the development of fruitiness and slit-openness in Cheddar
cheese, several experimental lots of cheese were made with different
commercial lyophilized starters until the defect could be consistently
duplicated. From many such trials, two cultures, B and C,...
A report in the literature suggesting that the use of cottage
cheese dressing cultured with S. diacetilactis would afford enhanced
flavor and shelf life in the finished product prompted this study to
examine reasons for its effectiveness. The method used involved
addition of a culture of S. diacetilactis 18-16 to...
Strains of Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris with potential use in the food industry which had been previously isolated from nature using 16S rRNA probes were characterized for unique identifying traits and for attributes important for potential use in cheese manufacture. Strains of Lc. cremoris which...
The effect of reducing sodium chloride in Cheddar cheese was
studied. Milled curd from a split-lot was salted at selected NaCl
concentrations and analyzed through aging by sensory and rheological
tests. Estimation of differences in compositional analysis, lactic
acid populations, degree of proteolysis, water activity, and pH were
also determined....
A sensory method was developed to determine cheese texture by hand evaluation. Cheese sensory evaluation was conducted by panelists (n=8) on four commercial samples in duplicates. Standards, descriptors, methods of each attribute evaluation, sample size, and ballot were developed based on panelists' consensus. Fifteen total attributes, divided into five groups,...
The tendency for certain single- and mixed-strain lactic
starter cultures to develop a fruity and/or fermented off-flavor
in ripening Cheddar cheese was traced to certain strains of
Streptococcus lactis in the starter. A very intense fruity and/or
fermented flavor developed in experimental cheeses when one particular
S. lactis strain was...
It has been reported recently that extracts of filbert nuts demonstrate considerable proteolytic activity on a non-fat milk solids substrate. The addition of these extracts to cheddar cheese, in an attempt to enhance the rate of ripening, has been suggested.
In these experiments, the extracts of two varieties of filbert...
Published April 1961. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published October 1980. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
During the course of ripening, Cheddar cheese frequently develops
a flavor defect described as fruity. Recent work has indicated
that the use of certain starter cultures ultimately results in the
development of the defect as the cheese ages. The flavor compounds
responsible for the defect, however, have not been elaborated....
Published December 1952. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published January 1901. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
The present investigation was undertaken to characterize a
number of strains of Lactobacillus bulgaricus and Streptococcus
thermophilus intended for use by a commercial starter supply
company. Thorough characterization of each culture was required in
order to combine compatible strains so that their usefulness in
Mozzarella cheese manufacture would be maximized....
Numerous attempts have been made to identify the flavor
compounds in Blue cheese, however, duplication of Blue cheese
flavor has not yet been accomplished. Therefore, it was desirable
to make a qualitative and quantitative investigation of Blue
cheese flavor compounds and to study the effect of certain microorganisms
on Blue...
"This publication is primarily intended for entrepreneurs who wish to start a new artisan cheese business and for dairy farm owners seeking new business opportunities for profitable use of milk. This guide outlines and describes the key steps involved in starting an artisan cheese plant in Oregon. These steps primarily...
Cheddar Cheese samples (good cheese, weak cheese, cheese made with pasteurized milk, cheese made with heat-shocked milk, cheese from production plant A, cheese from production plant B, cheese made with adjunct culture, and cheese made without adjunct culture), were evaluated during the ripening stage. Proteolysis was studied by a fractionation...
Non-starter lactic acid bacteria (NSLAB) are found at low levels in fresh raw milk and are important to the dairy industry because of their potential impact on the flavor and texture of yogurt, sour cream, and cheese. The purpose of this study was to evaluate three methods for the identification...
The concept of terroir is commonly used as marketing tool to highlight unique characteristics of regional food products, however there is little scientific evidence of terroir pertaining to cheese. The purpose of this research was to investigate the potential impact of milk origin, pasteurization, and commingling on the sensorial, chemical,...
The unique flavor of high quality Swiss cheese is difficult to
reproduce in commercial market cheese. Swiss cheese flavor has
never been duplicated or thoroughly understood. New techniques and
advances in flavor research have enabled better definition and understanding
of food flavors. Therefore, it was desirable to make a detailed...
A focus group interview consisting of 25 international Taiwanese students and a consumer survey in which 793 native Taiwanese urbanites participated were conducted. Both studies investigated the purchasing and consumption behaviors, attitudes, opinions and expectations of Taiwanese people toward cheese. The focus group results provided good predictions and explanations of...
Published July 1954. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
The objective of this study was to develop a decision making tool to determine economic feasibility of artisan cheese operations. A survey of current Oregon artisan cheese companies was used to gain knowledge of the fixed and variable costs associated with cheese production and business start-up. The data from this...