Proteolysis using Strepococcus/Lactoccus
Printed From: Dairy Science and Food Technology
Category: Starter cultures
Forum Name: Starter cultures
Forum Description: Discussion about the microorganisms used in the manufacture of cultured products
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=147
Printed Date: 24 Apr 2024 at 9:47am
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Topic: Proteolysis using Strepococcus/Lactoccus
Posted By: Guests
Subject: Proteolysis using Strepococcus/Lactoccus
Date Posted: 22 Mar 2010 at 11:30pm
Could you offer an opinion of the impact of using Streptococcus for Cheddar type cheeses. Specifically at some level (of the total lactococcus/streptococcus blend) will the the Streptococcus inhibit proteolysis for aged Cheddar if used.
My understanding is the Strep doesn't have as proteolytic enzyme system as the lactococcus.
I do undersand the DVI suppliers do use ST in their MESO blends but I have also heard negative feedback from bulk cheese convertors regarding the poor body breakdown of Cheddar product.
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Posted By: Guests
Date Posted: 22 Mar 2010 at 11:31pm
Interesting question.
At least one major European starter suppler has been using Str. thermophilius in their DVI/DVS cultures along with lactococci for many years. The reasons for doing this are concerned with formulation costs to a large extent-see http://www.dairyscience.info/cheese-starters.htm - http://www.dairyscience.info/cheese-starters.html - http://www.dairyscience.info/cheese-starters.htm l . I know what the target ratios are and these generally have been carefully selected to minimise body and other problems.
While theoretically proteolysis may be affected by the ratio of lactococci to Str. thermophilius used in these starters this has not been a major issue for many Cheddar producers in the UK and Ireland. NOTE, I am not saying that there are no perceived problems concerning this issue.
Cheese moisture concentration, S/M values, the type of coagulant used, cheese making technique, ripening conditions etc also affect proteolysis. Hence I am not sure that body breakdown problems should be blamed on the starter blend on its own.
Now bland flavour might be an other matter.
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Posted By: Guests
Date Posted: 22 Mar 2010 at 11:31pm
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BTW I have updated the pages at http://www.dairyscience.info/probiotics.htm - http://www.dairyscience.info/probiotics.html - http://www.dairyscience.info/probiotics.htm l and http://www.dairyscience.info/cheese-starters.htm - http://www.dairyscience.info/cheese-starters.html - http://www.dairyscience.info/cheese-starters.htm l to reflect our discussions on enterococci. I have also added what I consider to be a very useful biochemical key for identifying enterococci, this is at http://www.dairyscience.info/entero-key.htm - http://www.dairyscience.info/entero-key.htm .
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