Manufacture of Cheddar Cheese Using Proteinase-Negative Mutants of Streptococcus cremoris

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Abstract
Cheddar cheese was manufactured with a proteinase-negative mutant of S. cremoris UC 73 and from a commercial lactic culture blend. Soluble nitrogen was analyzed and the cheese graded at intervals to 365 d of age. The cheese made with proteinase-negative cultures graded equal to the control cheese up to 90 d. It was best in overall texture and body and lowest in cheese flavor and flavor intensity after 90 d. It also had significantly higher soluble nitrogen throughout storage. No significant differences in yields were found. Cheddar cheese made at a constant 39.degree. C temperature with a 2% inoculum of proteinase-negative S. cremoris UC 73 increased manufacturing time by 40 min over cheese made by conventional cooking procedures. When inoculum was increased to 4% and the constant temperature to 42.degree. C, manufacturing time was 3.6 h, which was 1 h less than with a 2% inoculum and conventional cooking. By providing a yeast extract carry-over of 0.0175% from the proteinase-negative bulk culture, it would be possible to produce Cheddar cheese within a normal time frame with only 0.7% inoculum.