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Development and use of a defined strain starter system for Cheddar cheese
Author(s) -
TIMMONS P,
HURLEY M,
DRINAN F,
DALY C,
COGAN T M
Publication year - 1988
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1988.tb00585.x
Subject(s) - starter , food science , bacteriophage , strain (injury) , cheesemaking , flavour , lactococcus lactis , biology , fermentation starter , microbiology and biotechnology , bacteria , genetics , lactic acid , escherichia coli , gene , anatomy
Out of 210 strains of Streptococcus cremoris and Streptococcus lactis screened, 35 were suitable for inclusion in multiple strain starters for Cheddar cheese. The use of various combinations of these 35 strains and bacteriophage‐insensitive mutants isolated from some of them as cheese starters over six seasons is described. All cheese graded well for body, texture and flavour, with <1% being downgraded due to starter failure. The system is now being used in all Cheddar cheese plants in Ireland producing ˜60,000 tonnes a year. The problems encountered in phage monitoring are also discussed.