Preliminary Studies of the Effect of Acido-Proteolytic Organisms and Temperatures of Curing on the Ripening of Cheddar Cheese Made from Pasteurized Milk

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Abstract
The use of pasteurized milk in the manufacture of cheddar cheese has not been universally practiced even though it possesses certain advantages from the standpoint of yield and quality of the cheese obtained. Development of flavor, however, in cheddar cheese made from pasteurized milk is slower and the flavor is less pronounced than that of cheese made from raw milk. One approach that has been made in an effort to accelerate the ripening process in pasteurized milk cheddar cheese has been through the use of pure cultures of selected organisms added with or in substitution for the usual com- mercial cheese starter. The organisms that have been studied include those termed "aeido-proteolyt ic." This designation has been given those organisms that ferment the lactose fraction of milk and hydrolyze casein in the resultant acid medium. The importance of the role of these organisms in the ripening of cheese has been pointed out by Gorini (4). Huckcr and Marquardt (8) found, however, that the use of an acido-proteolytie coccus as described by Gorini (4) produced a decidedly bitter flavor in the cheddar cheese made from pasteurized milk. ()n the other hand, Deane (3) reported that an acido-proteolytie coccus, when used to supplement the commercial cheese starter in making cheddar cheese from raw milk, did improve the flavor development. Lane (10) found that small amounts of Streptococcus liquefaciens used in making cheddar cheese from pas- teurized milk produced a well-ripened cheese in a comparatively short time, while a relatively large number of these organisms produced a bitter flavor and soft bodied cheese. IIansen (5) reported that the use of S. liquefaciens im- proved the flavor but (lid not materially influence the nitrogenous decomposition of cheddar cheese made from pasteurized milk. Wojtkicwicz and Inikkoff (17) added small amounts (0.4 per cent) of selected proteolytic, strongly acidifying cultures of Streptococcus lactis, Lactobacillus bulgaricus and Lactobacillus casei to cheese milk and found that these cultures increased the rate of flavor produc- ti(m in cheddar cheese. The effect of temperature on the rate of ripening also has been studied by
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