Effect of exopolysaccharide-producing adjunct starter cultures on the manufacture, composition and yield of half-fat cheddar cheese

The effect of exopolysaccharide (EPS)-producing adjunct starter cultures on the manufacture, composition and yield of half-fat cheddar cheeses (∼16%, w/w, fat) was examined. Four replicate trials were undertaken, in each of which three batches of cheese were manufactured using either a control starter culture alone (CTRL), control starter plus a capsular EPS-producing (EPSCap) adjunct culture, or control starter plus a ropy EPS-producing (EPSRop) adjunct culture. Compared to the CTRL and EPSCap cultures, use of the EPSRop culture significantly improved rennet coagulation properties, reduced manufacturing time, and increased cheese moisture content (by ∼1.8%, w/w), percentage of milkfat recovered in cheese (by ∼2.5% of total milkfat) and the actual cheese yield (by ∼0.25 kg/100 kg milk). In contrast, use of the EPSCap culture had little or no effect on the above parameters.