Effect of Micrococci on the Development of Flavor when Added to Cheddar Cheese Made from Pasteurized Milk

Abstract

Selected strains of Micrococcus freudenreichii isolated from raw milk cheese were added to pasteurized milk cheese along with the lactic starter and found to increase the rate of flavor development. Some of the strains that enhanced flavor development increased to their maximum numbers by the time of pressing then decreased slowly during the period of ripening. Other strains showed a similar increase during manufacture then disappeared rapidly. Addition of large masses of cells to pasteurized milk cheese when it was ground at the age of 2-3 wks. also resulted in a rapid development of flavor. Increases in water-soluble N and total volatile acidity could not be related to the rate of flavor development.