Cheese micro-ecology and the influence of adjunct/wash techniques
Austrailian Journal of Dairy Technology
Dairy Industry Association of Australia
All bacterial-ripened cheeses contain nonstarter lactic acid bacteria that enter cheese through processing equipment or milk and grow to high numbers during ripening. Nonstarter lactic acid bacteria can have a significant effect on flavour development, but little is known about the factors that influence the growth and composition of the cheese nonstarter biota. As a result, the types and numbers of NSLAB in cheese, and their impact on flavour, is still largely a matter of chance. This paper examines the interaction between cheese ecology, adjunct use, and populations of nonstarter lactic bacteria.
Broadbent, J. R., C. Brotherson, C. J. Oberg, and M. E. Johnson. 2002. Cheese micro-ecology and the influence of adjunct/wash techniques. Aust. J. Dairy Technol. 57:137-142.