Fig. 1. Changes in the counts of the lactic acid bacteria. (a) D. hansenii-added, (b) Y. lipolytica- added and (c) the D. hansenii- and Y. lipolytica-added total yeasts during the ripening of matured Cheddar cheese. Sampling points: 1. cheese vat (start); 2. cheese vat (end);
3. renneting (start); 4. renneting (end); 5. cutting; 6. cheddaring; 7. cheddaring (end);
8. 24 hrs; 9. 48 hrs; 10. 12 days; 11. 1 month; 12. 2 months; 13. 3 months; 14. 4 months;
15. 5 months; 16. 6 months.
(a)
(b)
(c)
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Fig. 2. Growth profiles of D. hansenii and Y. lipolytica during the ripening of matured Cheddar cheese-added yeasts.
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Fig. 3. Changes in the sugar concentrations during the ripening of matured Cheddar cheese when (a) D. hansenii, (b) Y. lipolytica and (c) both these species were inoculated as part of the starter culture. For explanation of sampling points, see Fig. 1.
(a)
(b)
(c)
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Fig. 4. Changes in the pH and organic acid concentrations during the ripening of matured Cheddar cheese when (a) D. hansenii, (b) Y. lipolytica and (c) both these species were inoculated as part of the starter culture. For explanation of sampling points, see Fig. 1.
(a)
(b)
(c)
150