The use of proteinase negative starter and lactobacilli in cheddar cheese manufacture

A non starter lactobacillus was added, in the vat stage of manufacture, to cheddar cheese manufactured with a proteinase negative starter. The lactobacillus did not affect manufacturing procedures but protein degradation rates were increased and flavour development and intensity improved. However proteinase activities were not improved to the levels exhibited in the control cheese, even though peptidase activity and the levels of amino acids were similar. In addition there was no bitter flavour development, citrate was not metabolised and biogenic amines did not form. The results also indicate that starter bacteria many play a more important role in the degradation of proteins in cheese that previously thought.