TY - JOUR
T1 - Methods used to study non-starter microorganisms in cheese
T2 - A review
AU - Shakeel-Ur-Rehman,
AU - Fox, Patrick F.
AU - McSweeney, Paul L.H.
PY - 2000
Y1 - 2000
N2 - The significance of non-starter lactic acid bacteria (NSLAB), which become the dominant organisms in hard cheese varieties during ripening, is still controversial, but they have been shown to contribute to the release of amino acids and to influence flavour development. Since the NSLAB population is essentially uncontrolled, it is likely that at least some of the variability in cheese quality is due to the NSLAB. Several approaches used to assess the significance of NSLAB in cheese ripening are reviewed in this paper.
AB - The significance of non-starter lactic acid bacteria (NSLAB), which become the dominant organisms in hard cheese varieties during ripening, is still controversial, but they have been shown to contribute to the release of amino acids and to influence flavour development. Since the NSLAB population is essentially uncontrolled, it is likely that at least some of the variability in cheese quality is due to the NSLAB. Several approaches used to assess the significance of NSLAB in cheese ripening are reviewed in this paper.
UR - https://www.scopus.com/pages/publications/0006437592
U2 - 10.1111/j.1471-0307.2000.tb02672.x
DO - 10.1111/j.1471-0307.2000.tb02672.x
M3 - Article
AN - SCOPUS:0006437592
SN - 1364-727X
VL - 53
SP - 113
EP - 119
JO - International Journal of Dairy Technology
JF - International Journal of Dairy Technology
IS - 3
ER -