Ripening of cheese is a series of complex biochemical processes necessary for the development of cheese flavor and texture. In addition to the starter bacteria, a number of other proteolytic and lipolytic agents in cheese contribute to cheese ripening, including milk coagulant, indigenous milk enzymes, and adjunct nonstarter lactic acid bacteria
Adjunct cultures are nonstarter lactic acid bacteria, consisting mainly of Lactobacillus sp., which are used in addition to a standard mesophilic starter to improve and to enhance the flavor of cheese