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Improve cheddar cheese quality.
- Article from:
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Emerging Food R&D Report
- Article date:
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January 1, 2001
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Copyright informationCOPYRIGHT 2001 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Cheddar cheese has long been a favorite among cheese lovers. Scientists at the Minnesota-South Dakota Dairy Foods Research Center (University of Minnesota, Department of Food Science and Nutrition, 1334 Eckles Ave., St. Paul, MN 55108) are investigating ways to improve the flavor and quality of cheddar cheese by adding non-starter lactic acid bacteria to the cheesemaking process.
The bacteria are of interest to researchers and cheesemakers because their numbers increase as cheese ripens, corresponding to the development of both positive and negative flavor and texture attributes. It's possible to improve on cheddar flavor notes with a greater understanding of the types of ...