Streptococcus thermophilus in Cheddar cheese-production and fate of galactose

摘要

The behaviour of Streptococcus thermophilus in comblination with Lactooccus lactis subsp. Cremoris or subsp. Lactis mesophilic starters in experimental Cheddar cheese is reported. In a standard manufacturing procedure employing a 38 deg. C cook temperature, even very low levels(0.007/100)of Str. thermophilus combined with normal levels of the mesophilic starter(1.7/100)resulted in increased rate of acid production, the formation of significant amount of galactose (～13 mmol/kg cheese), and populations nearly equivalent to those of the mesophilic lactic starter in the curd before salting.