Microbiological and Chemical Aspects of Cheddar Cheese Ripening. A Review

Abstract

Flavor com-ponents of cheddar cheese include carbonyl, nitrogenous and S compounds; fatty-acids, alcohols, salt, water and unmodified cheese fractions. Some of these compounds, (individually and in mixtures), were added to cheese curd to duplicate cheddar flavor with little success. Homofermentative lactic streptococci contribute to finished cheese by producing acid and liberating nitrogenous compounds from protein by enzymatic action. They may degrade amino-acids and ultimately produce aldehydes. Heterofermentative lactic streptococci often produce off-flavors and body defects. S. durans, S. thermophilus and S. faecalis were suggested to replace conventional starters in some cheddar cheese-making processes. Lactobacillus casei (highest numbers attained after wks. or mos. of ripening) contributes to cheddar flavor through lipolytic and proteolytic activities; it degrades amino-acids and liberates NH3 L. plantarum, L. brevis L. helveticus and L. lactis in cheddar cheese in some instances, contribute to flavor. Some strains may contribute off-flavors. Certain micrococci, frequently observed in cheddar cheese, are proteolytic and lipolytic. Microbiological defects in cheddar cheese include bitterness, rancidity, other off-flavors, open texture and rusty spots. Some pathogenic bacteria survive in cheddar cheese for long periods.