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Article: Cheese flavor development: how to help processors achieve the taste they're seeking.(SPONSOR SPOTLIGHT)

Article from:
Dairy Field
Article date:
March 1, 2005
Copyright

Degussa has a long history of working closely with cheese manufacturers to optimize cheese flavor development. Starting 60 years ago with the identification of lipase enzymes and their mode of action, and continuing with the development of the Continuous Use[TM] Bulk Culture systems and the creation of the Accelerated Cheese Ripening (ACR) systems, Degussa has been a consistent partner to the cheese industry. Continuous improvement is at the core of Degussa's customer-intimacy philosophy.

While it is recognized that cheese flavor is incredibly complex, Degussa has gained experience in this arena from years of studying highly flavored cheese varieties around the ...

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