Influence of Homofermentative Lactobacilli on Physicochemical and Sensory Properties of Cheddar Cheese

ABSTRACT Cheddar cheeses were produced under pilot plant conditions using a commercial Streptococcus culture amended with one of 10 homofermentative Lactobacillus strains. During the ripening period, pH, acidity, salt, moisture, fat, texture, fissure formation, gas development and sensory status were evaluated. Lactobacillus treated cheese did not differ much from the control in pH and acidity but acidity increased substantially after draining and cheddaring. Lactobacillus numbers increased at all stages as compared with the uninoculated control. High quality Cheddar cheese was produced by L. casei‐subsp‐casei (119‐10/62) and L. casei‐subsp‐pseudoplantarum (137‐10/62) from 7 to 12 vats aged for 2 months at 15°C and for a further 10 months at 7°C or 15°C. Fissure formation was observed in cheese made with L. casei‐subsp‐rhamnosus , one of the four cultures of L. casei‐subsp‐casei (LH13) and two of the three strains of L. casei‐subsp‐pseudoplantarum (83‐4‐12/62 and L3E). Certain Lactobacillus strains produced cheese with slight flavor defects. Other strains, in particular L. casei‐subsp‐rhamnosus , contributed to high acidity (72 ‐ 0.89° domic) and low pH (5.2) at salting.