RIPENING OF CHEESE WITH ADDED ATTENUATED ADJUNCT CULTURES OF LACTOBACILLI

RIPENING OF CHEESE WITH ADDED ATTENUATED ADJUNCT CULTURES OF LACTOBACILLI

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
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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

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