The effect of non-starter bacteria on the chemical composition and the flavour of Cheddar cheese

Summary Differences in flavour scores and in the concentrations of free fatty acids, methyl ketones and H2S were measured in Cheddar cheeses containing various groups of non-starter bacteria or starter streptococci alone, made under controlled bacteriological conditions by the aseptic vat technique. The non-starter bacteria were made up of lactobacilli, leuconostocs, pediococci, micrococci and Gram-negative rods isolated in commercial creameries from raw milk or fresh cheese curd. These were added to the experimental cheese as single groups or as complete floras (reference floras). Several bacterial groups influenced the measured concentrations of the flavour compounds, but flavour differences were not correlated with these chemical differences. Only cheese containing a curd-derived whole reference flora or cheese made in open vats in the N.I.R.D. Experimental Dairy had significantly better flavour than starter-only cheese, but this improvement was not attributable to any particular group of bacteria.