The Influence of Temperature of Ripening on the Tyramine Content and Flavor of American Cheddar Cheese

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Abstract
The pasteurized milk used for making exptl. American Cheddar cheese was practically free from tyramine-producing bacteria, as indicated by the tyramine content. After 6 mos. ripening at 40, 50 and 60[degree] F, the tyramine content of cheese made with commercial lactic starter was only 3, 12 and 17 pg. per g. The flavor was mild, medium-, and medium in intensity and lacked good Cheddar characteristics. When Streptococcus faecalis starter (special rapid acid-producing strain) was used alone in the pasteurized milk, the tyramine content of the cheese after 6 mos.'' ripening at 40, 50 and 60[degree] F was 18, 108 and 315 pg. per g. The flavor intensities were mild, medium- and medium+, respectively. The use of both commercial lactic and S. faecalis starters in the pasteurized milk produced the greatest development of tyramine and good, typical Cheddar flavor. After 6 mos? ripening at 40, 50 and 60[degree] F the tyramine content was 85, 428 and 1172 g. per g. and the flavor intensity was mild+, medium+ and sharp-. The sharp-intensity of flavor was obtained in 4 mos. Cheddar cheese containing S. faecalis developed more tyramine and Cheddar flavor as the ripening temps, were increased. It maintained its good flavor for a longer period of time without becoming overcured at warm temps. than did cheese made only with ordinary lactic starter. The increase in the tyramine content of cheese showed an approximately direct logarithmic relation to the days ripened.