The Bacterial Count, Tyramine Content and Quality Score of Commercial American Cheddar and Stirred Curd Cheese Made with Streptococcus Faecalis Starter

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Abstract
The control cheese made from pasteurized milk with commercial lactic starter contained 290 [mu]g. tyramine per g. and gave counts of 13 million enterococci per g, after curing for 4 months at 50[degree]F. The flavor scored 40 and was rated as mild + in intensity. This control cheese cured well. Addition of Streptococcus faecalis starter to the pasteurized milk produced cheese which, after curing for 4 months at 50[degree]F, contained 354 [mu]g. of tyramine per g. and gave counts of 394 million enterococci per g. The flavor score was 41.2 and the intensity of flavor was medium -Similar trends in the data were obtained for cheese ripened at 60[degree]F. Apparently cheese made from pasteurized milk which naturally contained bacteria that ripened the cheese especially well, was improved only slightly or not at all by the use of S. faecalis starter in the milk. Cheese of good Cheddar flavor was made by the stirred curd process with S. faecalis starter, as much of the desired lactic acid was produced in the cheese after the salting of the curd. The stirred curd method saved 2 hrs. in the manufacturing process.