Flavor and Texture in Cheddar Cheese. I. Role of Mixed Strain Lactic Starter Cultures

Three eolnmereia[ starters (A, B, and C) were selected for intensive study after several experimental cheese-making trials. Two of these were starters that produeed cheeses with open texture and fruity-fermented flavor; the third culture consistently yielded normal-flavored, close-textured product. ... View More