ACHIEVING CONSISTENT FLAVOUR DEVELOPMENT WITH THE USE OF ADJUNCT CULTURES

ACHIEVING CONSISTENT FLAVOUR DEVELOPMENT WITH THE USE OF ADJUNCT CULTURES

Introduction

One of the biggest challenges in cheesemaking is consistently manufacturing high-quality cheese with the same consistent flavour profiles / notes, functional and sensory attributes - every choice that a cheesemaker makes during the manufacturing process, impacts flavour development.
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One of the tools that can be used is adjunct cultures - these can assist in achieving the desired flavour / taste in cheese.  Adding adjunct cultures can help produce complex cheese flavours with less ripening / aging time.
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**  Refer to the article attached for more information on how to achieve consistent flavour development with the use of adjunct cultures.

   





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