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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/1305

Title: Influence of Enterococci and Thermophilic Starter Bacteria on Cheddar Cheese Flavour
Authors: Beresford, Tom
Cogan, T.
Wallace, J.
Drinan, D.
Tobin, S.
Piveteau, P.
Carroll, N.
Deasy, B.
Keywords: Cheddar cheese flavour
Starter culture
thermophilic lactic acid bacteria
Issue Date: 1-Sep-1998
Publisher: Teagasc
Citation: Beresford, T., et al., Influence of Enterococci and Thermophilic Starter Bacteria on Cheddar Cheese Flavour, End of Project Reports, Teagasc, 1998.
Series/Report no.: End of Project Reports;
Dairy Products Research Centre Reports;2
Abstract: This project set out to identify suitable enterococci and thermophilic starter strains which could be added to the cheese during manufacture (as starter adjuncts) with the specific aims of enhancing flavour during ripening as well as facilitating flavour diversity - a trait sought by many commercial Cheddar companies. This project confirmed the potential of thermophilic lactic acid strains to affect flavour when used as starter adjuncts in Cheddar cheese manufacture. Their use can also lead to the development of novel flavours. Many adjunct cultures proposed to-date to enhance Cheddar flavour are composed of strains of lactococcal starter, selected for their flavouring capacity. However, application of such strains in industry would lead to increased probability of phage attack on the primary starter. On the other hand, thermophilic lactic acid strains are phage unrelated to conventional starter and thus would not lead to the introduction of starter specific phage into the cheese plant. A thermophilic strain from the Moorepark collection (DPC 4571) was shown to have major commercial potential as a flavour enhancer.
Description: End of Project Report
URI: http://hdl.handle.net/11019/1305
ISBN: 1901138 631
Appears in Collections:Food Programme End of Project Reports

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