A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar.

Yeast extract was used as a nutrient for growing lactobacilli in reduced-fat Cheddar cheese as early growth of non-starter lactic acid bacteria (NSLAB) in Cheddar cheese is suppressed by pasteurization of milk and the hostile environment of the cheese. Reduced-fat Cheddar cheese was manufactured from 100 kg standardized milk on two occasions. After milling, the curd was divided into two portions, C and E.

Natural (Unhydrolyzed) Milk Versus Lactose-Hydrolyzed Milk for Cultured Dairy Products: Physiological and Practical Implications for the Starter Industry.

As a microbiological medium, lactose-hydrolyzed milk is quite different from natural milk in that the restrictive role of milk lactose (the major energy source for microorganisms) is eliminated. To emphasize the restrictive role of lactose, the enzymatic and genetic mechanisms involved in the utilization of this beta-galactoside are discussed. Elimination of this selectivity leads to certain manufacturing and storage difficulties with cultured dairy products.

Exotic Fermented Dairy Foods.

Cultured dairy products are on the ascendency in the United States. The yogurt market has grown almost 600% over the last decade. There is also renewed interest in products containing Lactobacillus acidophilus .