Bushra Griffith
Cheese is one of the few foods we consume that contains extraordinarily high numbers of living, metabolising microbes. The microorganisms used in the cheese-making process are what give the final product its unique flavour and texture. The bacteria in cheddar cheese, for example, are primarily lactic streptococci, lactobacilli, and micrococci. The flavour components of cheddar cheese include carbonyl, nitrogenous, and sulfur compounds; fatty acids, alcohols, salt, water, and unmodified cheese fractions.
| Characteristics | Values |
|---|---|
| Bacteria | Lactic acid bacteria (LAB), Non-starter lactic acid bacteria (NSLAB), Lactococcus lactis, Lactobacillus curvatus, Streptococcus, Lactobacillus helveticus, Lactobacillus delbrueckii, Leuconostoc, Lactobacilli, Micrococci, Lactic streptococci |
| Microorganisms | Yeast, mold, filamentous fungi |
| Flavor components | Carbonyl, nitrogenous, sulfur compounds, fatty acids, alcohols, salt, water, cheese fractions |
| Cheese type | Hard |
| Texture | Crunchy crystals |
| Temperature | 8°C |
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What You'll Learn
- Lactic acid bacteria (LAB) are essential to the fermentation process
- Lactobacillus curvatus is the dominant bacteria in all Cheddar cheeses
- Bacteria are added to cheese to encourage flavour development
- Bacteria are responsible for the texture of Cheddar cheese
- The fat content of Cheddar cheese affects the flavour development
Lactic acid bacteria (LAB) are essential to the fermentation process
The role of LAB in cheese-making can be twofold. They can act as starter cultures, initiating the fermentation process and causing rapid acidification of milk. Alternatively, they can function as secondary microbiota, contributing to the cheese's ripening and flavour development. During the ripening process, the number of Non-Starter Lactic Acid Bacteria (NSLAB) increases while the starter cultures gradually die off. NSLAB are naturally present in the milk or are picked up during cheesemaking, and their specific roles in flavour development are still being studied.
The specific species of LAB used in cheesemaking can vary. For example, Lactococcus lactis is commonly used in the production of Cheddar cheese, with Lactobacillus curvatus being the dominant species within the NSLAB fraction. Other species of bacteria, such as Lactobacillus helveticus, are used as adjuncts, added to enhance flavour development and promote the growth of tyrosine crystals, resulting in a pleasant sweet flavour.
The importance of LAB in cheesemaking extends beyond their role in fermentation. Certain species of LAB have been characterised and utilised as probiotics, promoting human health. Additionally, the complex microbiota of raw milk cheeses, which includes numerous strains of NSLAB, contributes to the unique and intense flavours that differentiate these cheeses from those made with pasteurised milk. This has sparked increased interest in studying the diversity of NSLAB.
In summary, LAB are essential to the fermentation process in cheesemaking, contributing to both the sensory characteristics and nutritional value of the final product. Their ability to inhibit undesirable microorganisms ensures the safety and quality of cheese. The specific species of LAB used and their functions can vary, and their presence, whether as starter cultures or secondary microbiota, plays a pivotal role in the ripening and flavour development of cheese.
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Lactobacillus curvatus is the dominant bacteria in all Cheddar cheeses
The process of making cheese involves a combination of bacteria, yeast, and moulds. The broad groups of cheese-making microbes include many varieties of bacteria, yeast, and filamentous fungi (moulds). The bacteria in the cheese core are dominated by lactic acid bacteria (LAB) belonging to the genera Lactococcus, Lactobacillus, Enterococcus, Streptococcus, and Leuconostoc. Lactobacillus curvatus is the dominant bacteria in all Cheddar cheeses.
Lactobacillus curvatus is a non-starter lactic acid bacteria (NSLAB) that is present in all Cheddar cheeses. NSLAB are lactic acid bacteria that grow as cheese is ripened and are either naturally present in the milk or picked up during the cheesemaking process. Lactobacillus curvatus is particularly well-suited to the cheese matrix of Cheddar cheese, which is made with milk and a Lactococcus lactis single-strain starter culture.
The flavour development of Cheddar cheese is influenced by the condition of milk, ripening temperature, and microflora of the cheese. The microflora consists primarily of lactic streptococci, lactobacilli, and micrococci. Lactobacillus curvatus, as the dominant bacteria in Cheddar cheese, therefore plays a significant role in the flavour development of Cheddar cheese.
The process of making Cheddar cheese involves the use of a Lactococcus lactis single-strain starter culture. This culture is added to milk to initiate the cheese-making process. The initial populations of non-starter bacteria are typically much lower in full-fat Cheddar cheese compared to low-fat Cheddar cheese. However, the starter viability of full-fat Cheddar cheese declines at a more rapid rate during ripening compared to reduced-fat and low-fat Cheddar cheeses.
The dominance of Lactobacillus curvatus in Cheddar cheese is significant as it contributes to the unique flavour and aroma of this variety of cheese. The biochemical basis for flavour development in bacterial-ripened cheese relies on the microorganisms and enzymes present in the cheese matrix. Lactobacillus curvatus, as the dominant bacteria, is crucial to this process and influences the sensory characteristics of Cheddar cheese.
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Bacteria are added to cheese to encourage flavour development
Bacteria play a crucial role in cheese-making, and different combinations of bacteria, yeast, and moulds create the unique characteristics of various cheeses. In the case of cheddar cheese, the flavour development is influenced by the condition of milk, ripening temperature, and microflora of the cheese.
The microflora of cheddar cheese primarily consists of lactic streptococci, lactobacilli, and micrococci. Lactic acid bacteria (LAB) are of great economic importance as they play a significant role in the fermentation process of traditional cheeses, contributing to desirable sensory characteristics and enhancing nutritional value. The enzymes produced by LAB support proteolysis and lipolysis, which are key to developing the flavour and texture of the cheese.
Lactobacillus helveticus, for example, is commonly added to cheeses to promote the growth of tyrosine crystals and impart a pleasant sweet flavour. Lactococcus lactis is another bacterium used as a single-strain starter culture in cheddar cheese production, influencing flavour development and bacterial population dynamics.
Additionally, the ratio of salt to moisture in cheddar cheese impacts the final pH, influencing crystal formation and potentially affecting the growth of bacteria. The presence of crystals in cheddar cheese is generally considered a defect, but it is a desirable characteristic in some other cheeses, such as Comté and Parmigiano-Reggiano.
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Bacteria are responsible for the texture of Cheddar cheese
Bacteria play a crucial role in determining the texture of Cheddar cheese. The process of cheese-making involves a complex interplay of bacteria, yeast, and moulds, collectively known as the microflora of the cheese. The microflora of Cheddar cheese primarily consists of lactic streptococci, lactobacilli, and micrococci, with specific strains varying based on the fat content of the cheese.
Lactic acid bacteria (LAB) are of particular importance in the cheese-making process. They contribute to the development of desirable sensory characteristics, such as texture and flavour, and can be added intentionally or accidentally. During fermentation, LAB rapidly acidify the milk by producing organic acids, primarily lactic acid. This rapid acidification inhibits the growth of undesirable microorganisms, ensuring food safety and contributing to the unique texture of Cheddar cheese.
The Lactococcus genus, specifically Lactococcus lactis, is commonly used as a single-strain starter culture in Cheddar cheese production. The viability of starter bacteria is influenced by the fat content of the cheese, with lower-fat cheeses exhibiting higher initial populations of non-starter bacteria and slower decline during ripening. Additionally, lipid removal in low-fat cheeses can alter the cheese microenvironment, potentially impacting the growth and activity of starter and non-starter lactic acid bacteria.
Non-starter lactic acid bacteria (NSLAB) also play a significant role in the texture and flavour development of Cheddar cheese. As cheese ages, the numbers of NSLAB increase while starter cultures die off. NSLAB, such as Lactobacillus curvatus, contribute to the complex microbial communities that give each cheese type its unique identity. The specific strains of NSLAB can vary depending on the manufacturing process and location, further emphasising the intricate relationship between bacteria and the final texture and flavour profile of Cheddar cheese.
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The fat content of Cheddar cheese affects the flavour development
Cheddar cheese is a hard variety of cheese produced from milk, and its flavour is influenced by several factors, including the condition of the milk, ripening temperature, and microflora of the cheese. The microflora primarily consists of lactic streptococci, lactobacilli, and micrococci, which play a crucial role in flavour development.
The fat content of Cheddar cheese has a significant impact on its flavour development. Studies have been conducted to understand the differences in flavour between full-fat and reduced-fat Cheddar cheeses. It has been observed that lower-fat varieties of Cheddar cheese may exhibit distinct flavour profiles, including burnt or rosy notes, compared to their full-fat counterparts. These differences are not solely due to variations in matrix and flavour release but also to changes in ripening biochemistry, resulting in an imbalance of flavour-contributing compounds.
The type of fat used in the cheese-making process also influences the flavour. For instance, milk fat homogenized into skim milk can enhance the flavour compared to other types of fat. However, commercial fats with similar compositions to milk fat may produce off-flavours during ripening. Additionally, the water-fat interface seems to play a role in developing the characteristic Cheddar flavour.
The industry aims to create reduced-fat Cheddar cheese that retains the appealing flavour of its full-fat version. This goal presents a challenge, as information about the flavour chemistry of reduced-fat and nonfat Cheddar cheeses is limited. Further research is needed to fully understand how the fat content alterations affect the flavour development in Cheddar cheese.
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Frequently asked questions
The bacteria in cheddar cheese include lactic streptococci, lactobacilli, and micrococci.
Bacteria play a crucial role in the fermentation process of cheddar cheese, contributing to flavour development and texture.
The flavour of cheddar cheese is influenced by the interaction of bacteria with other compounds, resulting in the production of desirable flavour notes and the inhibition of undesirable flavours.
Both artisanal and mass-produced cheddar cheese use bacteria, but the sources of milk and production methods differ. Artisanal cheese typically uses unprocessed milk and hands-on methods, while mass-produced cheese uses milk from multiple herds and automated processes.
