Microbiology of the Surface Ripening of Brick Cheese

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Abstract
-Surface smears of brick cheese were found to contain Micrococcus varians, M. caseolyticus and M. freudenreichii. Growth and flavor production by these cocci were flavored by previous growth of film yeasts which reduced the acidity and provided accessory food substances. The micrococci produced the sweaty odor characteristic of the smear and formed butyric and acetic acid and higher volatile fatty acids from a milk medium. Inoculation of cheese surfaces with the film yeasts and micrococci resulted in the production of the characteristic taste and odor of brick cheese. It is concluded that micrococci, especially combinations of them, in the smear are important in the production of the characteristic brick cheese flavor, and that this flavor is accentuated by the previous growth of film yeasts.
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