237. Lactic acid bacteria in relation to cheese flavour. II. Observations on the inoculation of the milk employed in cheese manufacture with lactobacilli

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Abstract
Attempts to improve the flavour of cheese by inoculation of good quality cheese-milk (pasteurized) with selected strains of streptobacteria gave the best results when relatively small inocula were employed. Large inocula imparted a sharpness to the flavour of the cheese during the early stages of ripening, and this sharpness often persisted when the cheese was mature.Several possible methods suitable for the propagation of lactobacilli under factory conditions were investigated. The most convenient procedure consisted in the incorporation in the starter “mother” culture (enriched with a vegetable extract) of suitable strains ofSbm. plantarum; these strains were found to grow better in association with some starters than with others.