Non-starter lactic acid bacteria (NSLAB) are found at low levels in fresh raw milk and are important to the dairy industry because of their potential impact on the flavor and texture of yogurt, sour cream, and cheese. The purpose of this study was to evaluate three methods for the identification...
The concept of terroir is commonly used as marketing tool to highlight unique characteristics of regional food products, however there is little scientific evidence of terroir pertaining to cheese. The purpose of this research was to investigate the potential impact of milk origin, pasteurization, and commingling on the sensorial, chemical,...
In an attempt to investigate the probable roles of lactic starter
flora in the development of fruitiness and slit-openness in Cheddar
cheese, several experimental lots of cheese were made with different
commercial lyophilized starters until the defect could be consistently
duplicated. From many such trials, two cultures, B and C,...