Growth of Non-starter Lactic Acid Bacteria in Reduced Fat Cheddar Cheese, Utah State University part.

Principal Investigator:

Dr. Jeff Broadbent, Utah State University


Dr. Mark Johnson, Wisconsin Dairy Center
Dr. James Steele, University of Wisconsin

Project Summary:

Microbial studies of ripening cheese reveal that numbers of starter bacteria decline during maturation while those of, while those of nonstarter bacteria (NSLAB; in particular lactobacilli) increase to levels of 10^7-10^8 CFU per gram of cheese. It is well established that starter, adjunct, and NSLAB can have a profound effect on the development of flavor in Cheddar cheese. The cause and effect relationship between these bacteria, however, has not been studied, nor is much known about mechanisms that enable these bacteria to maintain viability or proliferate in cheese. While the type and numbers of adjunct and starter bacteria can be controlled, the types of NSLAB still remain a matter of chance. It is the hypothesis of this project that certain adjunct bacteria can be used to control the NSLAB population to ensure proper flavor development. Thus, we will investigate the effect of adjunct bacteria on the numbers and types of NSLAB in ripening cheese and the influence of cheese environment on NSLAB and adjunct populations.


Broadbent, J.R., B. McKernan, K. Houck, and M. E. Johnson. 2001. Influence of adjunct use and cheese microenvironment on nonstarter lactic acid bacteria in Cheddar-type cheese. In final preparation.



Published Abstract:



Broadbent, J.R. Role of lactic acid bacteria in cheese flavor development. Invited oral presentation for special ADSA pre-meeting workshop on the basics of flavor development in cheese. Sponsored by the American Dairy Science Association and Rhodia, Inc. July 24, Baltimore, MD.