THE ROLE OF LACTOBACILLI IN FLAVOUR DEVELOPMENT IN CHEDDAR CHEESE

THE ROLE OF LACTOBACILLI IN FLAVOUR DEVELOPMENT IN CHEDDAR CHEESE

The biochemistry of flavour development in cheese is poorly understood.

This report is based on two complementary projects:

* The role of lactobacilli in flavour development in Cheddar cheese 

* Control, acceleration and diversification of cheese flavour formation by enzymatic conversion of amino acids