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Volume 92, Issue 5 , Pages 1856-1863 , May 2009

Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor

D. St-Gelais
- Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. West, Saint-Hyacinthe, Quebec, Canada J2S 8E3
- Corresponding author.
J. Lessard
- Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. West, Saint-Hyacinthe, Quebec, Canada J2S 8E3
- Institut des nutraceutiques et des aliments fonctionnels, Centre de recherche STELA, Université Laval, Quebec City, Quebec, Canada G1V 0A6
C.P. Champagne
- Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. West, Saint-Hyacinthe, Quebec, Canada J2S 8E3
J.-C. Vuillemard
- Institut des nutraceutiques et des aliments fonctionnels, Centre de recherche STELA, Université Laval, Quebec City, Quebec, Canada G1V 0A6

Received 29 September 2008 ,Accepted 23 December 2008.

Evolution of pH (○) and processing time during production of Cheddar cheese curds made with 0 (♦), 30 (■), and 50% (▴) Lactococcus diacetylactis in thermophilic-based starter. Error bars represent the

Evolution of pH (○) and processing time during production of Cheddar cheese curds made with 0 (♦), 30 (■), and 50% (▴) Lactococcus diacetylactis in thermophilic-based starter. Error bars represent the standard errors of the means.
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Evolution of cell populations of Streptococcus thermophilus (a), Lactococcus cremoris (b), and Lactococcus diacetylactis (c) during storage of Cheddar cheese curds made with 0 (♦), 30 (■), and 50% (▴)

Evolution of cell populations of Streptococcus thermophilus (a), Lactococcus cremoris (b), and Lactococcus diacetylactis (c) during storage of Cheddar cheese curds made with 0 (♦), 30 (■), and 50% (▴) L. diacetylactis in thermophilic-based starter. Error bars represent the standard errors of the means.
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Evolution of lactic acid (a), lactose (b), and galactose (c) concentrations during storage of Cheddar cheese curds made with 0 (♦), 30 (■), and 50% (▴) Lactococcus diacetylactis in thermophilic-based

Evolution of lactic acid (a), lactose (b), and galactose (c) concentrations during storage of Cheddar cheese curds made with 0 (♦), 30 (■), and 50% (▴) Lactococcus diacetylactis in thermophilic-based starter. Error bars represent the standard errors of the means.
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Evolution of citric acid (a) and diacetyl (b) concentrations during storage of Cheddar cheese curds made with 0 (♦), 30 (■), and 50% (▴) Lactococcus diacetylactis in thermophilic-based starter. Error

Evolution of citric acid (a) and diacetyl (b) concentrations during storage of Cheddar cheese curds made with 0 (♦), 30 (■), and 50% (▴) Lactococcus diacetylactis in thermophilic-based starter. Error bars represent the standard errors of the means.
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Evolution of hardness (a) and pH value (b) during storage of Cheddar cheese curds made with 0 (♦), 30 (■), and 50% (▴) Lactococcus diacetylactis in thermophilic-based starter. Error bars represent the

Evolution of hardness (a) and pH value (b) during storage of Cheddar cheese curds made with 0 (♦), 30 (■), and 50% (▴) Lactococcus diacetylactis in thermophilic-based starter. Error bars represent the standard errors of the means.
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Diacetyl (a) and sourness (b) flavor scores obtained during sensory evaluation of Cheddar cheese curds after 1 d (■) and 5 d (□) of cheese storage. Error bars represent the standard errors of the mean

Diacetyl (a) and sourness (b) flavor scores obtained during sensory evaluation of Cheddar cheese curds after 1 d (■) and 5 d (□) of cheese storage. Error bars represent the standard errors of the means.
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