Influence of Lactic Streptococci on Bitter Flavor Development in Cheese

Abstract

Bacteriophage contamination during cheese making at levels which restricted starter growth in the final stages of manufacture without markedly affecting acid production had a striking effect on cheese flavor, especially intensity of bitterness. Results from experiments using milk cheese infected deliberately with bacteriophage provided evidence that the starter streptococci have a direct role in the development of bitter flavor in cheese. © 1977, American Dairy Science Association. All rights reserved.