Abstract
Factors that affect the growth of adventitious lactobacilli in cheddar cheese, their growth substrates and their contribution to cheese quality are discussed. Research on the use of Lactobacillus spp. as adjunct starters to accelerate cheese ripening anc intensify and/or modify cheese flavour is reviewed.
| Original language | English |
|---|---|
| Pages (from-to) | 83-89 |
| Number of pages | 7 |
| Journal | Australian Journal of Dairy Technology |
| Volume | 53 |
| Issue number | 2 |
| Publication status | Published - Jun 1998 |