Use of smear bacteria and yeasts to modify flavour and appearance of Cheddar cheese

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Use of smear bacteria and yeasts to modify flavour and appearance of Cheddar cheese

Bertuzzi, Andrea S.; Kilcawley, Kieran N.; Sheehan, J. J.; O'Sullivan, Maurice G.; Kennedy, D.; McSweeney, Paul L. H.; Rea, Mary C.
Date: 2017-04-17
Copyright: © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
Copyright information: http://creativecommons.org/licenses/by-nc-nd/4.0/
Full text restriction information: Access to this article is restricted until 12 months after publication at the request of the publisher
Restriction lift date: 2018-04-17
Citation: Bertuzzi, A. S., Kilcawley, K. N., Sheehan, J. J., O'Sullivan, M. G., Kennedy, D., McSweeney, P. L. H. and Rea, M. C. (2017) 'Use of smear bacteria and yeasts to modify flavour and appearance of Cheddar cheese', International Dairy Journal, 72, pp. 44-54. doi:10.1016/j.idairyj.2017.04.001
Published Version: 10.1016/j.idairyj.2017.04.001

Abstract:

The strains Staphylococcus saprophyticus DPC5671 and Corynebacterium casei DPC5298 were applied in combination with Debaryomyces hansenii DPC6258 to the surface of young Cheddar cheese curd to obtain two different smear-ripened cheeses. A surface microbiota developed over the incubation period, comprising of both yeast and bacteria; pulsed field gel electrophoresis confirmed that the inoculated strains of S. saprophyticus DPC5671 or C. casei DPC5298 were the dominant bacterial strains on the surface of the cheese at the end of the ripening period. The smear cultures changed the appearance and aroma, which were significantly different from the control cheese. The approach presented in this study represents a method for the development of new cheese varieties with novel aromas within a short ripening time.

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© 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
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