Article: Improve cheddar cheese quality.

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 ...

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