Proteolysis and Flavor Development in Cheddar Cheese Made with the Single Starter Strains Lactococcus lactis ssp. lactis UC317 or Lactococcus lactis ssp. cremoris HP

Abstract

Proteolysis and flavor development in Cheddar cheese made with single starter strains, Lactococcus lactis ssp. lactis UC317 or Lactococcus lactis ssp. cremoris HP, were evaluated over a 12-mo ripening. The proportion of N that was water-soluble was 7 to 12% higher, and the concentration of free amino acids was about three times higher throughout ripening for the cheeses made with strain UC317 than those made with strain HP.