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Article: Enhanced Nutty Flavor Formation in Cheddar Cheese Made with a Malty Lactococcus lactis Adjunct Culture
- Article from:
- Journal of Dairy Science
- Article date:
- September 1, 2006
- Author:
CopyrightCopyright American Dairy Science Association Sep 2006. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Nutty flavor in Cheddar cheese is desirable, and recent research demonstrated that 2- and 3-methyl butanal and 2-methyl propanal were primary sources of nutty flavors in Cheddar. Because malty strains of Lactococcus lactis (formerly Streptococcus lactis var. maltigenes) are characterized by the efficient production of these and other Strecker aldehydes during growth, this study investigated the influence of a malty L. lactis adjunct culture on nutty flavor development in Cheddar cheese. Cheeses made with different adjunct levels (0, 10^sup 4^ cfu/mL, and 10^sup 5^ cfu/mL) were ripened at 5 or 13°C and analyzed after 1 wk, 4 mo, and 8 mo by a combination of instrumental and sensory ...