Effect of Combining Single-Strain Cultures as Cheese Starter on Bitterness in Cheddar Cheese at Six Months of Age

Abstract

The combination of strains of Streptococcus cremoris as starter influenced bitterness in pasteurized-milk cheese as follows: The intensity of bitterness decreases as the proprotion of a nonbitter-cheese-producing strain in the starter increased; one nonbitter-cheese -producing strain moderated bitterness more than another when combined with bitter-cheese-producing strains; and the combination of 2 bitter-cheese-producing strains yielded bitter cheese. The intensity of bitterness was higher in cheese where the average chain lengths of TCA-soluble peptides and amino-acids were longer.