June 15, 1914 
Flavor of Cheddar Cheese 
189 
bitterness had usually developed. It was observed that, as in the B. 
lactis acidi group, the coccus cultures with a high ability to ferment the 
more complex test substances were likely to produce bitterness when 
inoculated in large percentages. The fact that some of these cultures 
with high fermenting ability were included in almost all of the mixtures 
is thought to account for the development of bitterness in this series of 
experimental cheeses. Nevertheless these organisms may participate 
in the production of a good Cheddar flavor under the conditions for their 
development in the raw-milk cheese. In only one cheese of this series 
was a semblance of a Cheddar flavor obtained. This cheese was inoculated 
with the following mixture: B. lactis acidi , b, 42 per cent; B. lactis acidi , 
d, 48 per cent; Streptococcus, c, and Micrococcus, b, each 5 per cent. At 
three months there was an unmistakable resemblance to a Cheddar 
flavor. At four months the cheese scored as high as 94.6 per cent when 
examined by experts. Thus, the Cheddar flavor was obtained with this 
combination of cultures, most of which produced bitterness when used 
individually. 
It was observed that several cheeses of this series, to which there was 
added a considerable percentage of Streptococcus, b, developed a pleasant 
flavor, an improvement upon the acid flavor of Bacterium lactis acidi 
alone, although it was not the Cheddar flavor. A third lot of experimental 
pasteurized-milk cheeses was made, in which the value of Streptococcus, 
b, in various proportions, together with B . lactis acidi , b, was tested. 
Three vats of cheese were made on each of three successive days. In 
series A, 50 per cent or more of the starter was a culture of Streptococcus, 
b; in series B this organism made up 33K per cent or less of the starter. 
In series C the starter was a pure culture of B. lactis acidi , b. In Table 
XVI the scores for the cheeses are given, as determined by expert judges. 
The average score of the three judges for each cheese is given, 100 being 
perfect. 
Table XVI .—The effect upon flavor development of the use of various percentages of 
Streptococcus , b, in the starter for pasteurized-milk cheese 
Series A. 
Series B. 
Series C. 
Cheese 
No. 
Inoculation. 
Score. 
Inoculation. 
Score. 
Inoculation. 
Score. 
30 
Bacterium lactis acidi, 
92.4 
Bacterium lactis acidi, 
92. 7 
Bacterium lactis 
90.9 
b (so per cent; 
b ( 66 /S per cent); 
acidi, b (xoo per 
Streptococcus, b (so 
Streptococcus, b 
cent). 
per cent). 
(33% per cent). 
31 
Bacterium lactis acidi, 
b (50 per cent); 
90.2 
93 - S 
.... do.,. 
91.7 
Streptococcus, b (so 
per cent). 
32 
Bacterium lactis acidi, 
b (so per cent); 
94.0 
Bacterium lactis acidi, 
b (75 Per cent); 
93-8 
.do. 
91.0 
Streptococcus, b (so 
Streptococcus, b (25 
per cent). 
per cent). 
Average. 
92.2 
93*3 
91.2 
1 
