Use of smear bacteria and yeasts to modify flavour and appearance of Cheddar cheese
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Accepted Version
Date
2017-04-17
Authors
Bertuzzi, Andrea S.
Kilcawley, Kieran N.
Sheehan, J. J.
O'Sullivan, Maurice G.
Kennedy, D.
McSweeney, Paul L. H.
Rea, Mary C.
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Published Version
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.
Description
Keywords
Staphylococcus saprophyticus , Corynebacterium casei , Debaryomyces hansenii , Cheddar cheese , Smear-ripened cheeses , Ripening time
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