Date of Award:


Document Type:


Degree Name:

Master of Science (MS)


Animal, Dairy, and Veterinary Sciences

Department name when degree awarded

Dairy Manufacturing

Committee Chair(s)

A. J. Morris


A. J. Morris


Paul B. Larsen


Importance of project

Several months' curing time is needed to give cheddar cheese the desirable flavor demanded by the market. The exact length of time required for curing depends upon the flavor intensity desired, but the curing process is always costly and time-consuming.

The practice of making cheddar cheese from pasteurized milk is now common throughout the industry. Many progressive cheese factories are pasteurizing their milk and enjoying the consequent benefits from a higher quality product. Although pasteurization has eliminated many of the quality problems in cheesemaking, it has resulted in even slower curing cheese.

Much of the cheese research now being carried on is concerned with finding means to shorten the normal curing period without adversely affecting the quality of the product would be invaluable to the cheddar cheese industry.

DK cheese starter

The curing of cheddar cheese is made possible by the symbiotic growth of microorganisms in the cheese curd, the action of enzymes present in the milk, and the enzymes in rennet which are added to the milk. Many workers (2) (33) (39) have expressed the thought that the rate of ripening of cheese may be influenced by specific microorganisms. Dahlberg and Kosikowsky (14) have isolated a particular strain of Streptococcus faecalis which, when used in cheese starter, is reported to hasten the development of good cheddar flavor in cheese that naturally tends to cure rather than slowly. DK cheese starter is a culture of this reputedly successful strain of S. faecalis.

Purpose of investigation

Dahlberg and Kosikowsky (14) reported that fine highly flavored cheddar cheese was produced, and that a two-month reduction in curing time was obtained when DK cheese starter was combined with commercial lactic acid starter in cheese making.

Vanderbeek (50) experimented with cheese starter containing a strain of S. faecalis which may or may not have been the same strain employed in DK starter. He found that S. faecalis starter did not reduce the normal curing period, and that a bitter flavor developed in all the cheese in which S. faecalis has been used.

The purpose of this investigation is to use DK cheese starter in combination with commercial lactic acid starter to make cheddar cheese. The ultimate object of this work is to gather evidence for the cheese industry showing the advantages or disadvantages of the use of DK cheese starter in quality cheddar cheese production.

Scope of problem

DK cheese starter was used to make cheddar cheese in the exact manner prescribed by its advocates. Control cheese was made with commercial cheese starter and used as a basis for comparison. Any pronounced differences in the manufacture of the cheese as a result of the starter were recorded. Efforts were made to determine the effect of DK cheese starter on the rate of curing and the quality of the resulting cheese.

All of the cheese was made int he College Creamery at Utah State Agricultural College during December 1949.



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