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Effect of defined-strain surface starters on the ripening of Tilsit cheese

โœ Scribed by J.A Hannon; M.J Sousa; S Lillevang; A Sepulchre; W Bockelmann; P.L.H McSweeney

Book ID
116539697
Publisher
Elsevier Science
Year
2004
Tongue
English
Weight
366 KB
Volume
14
Category
Article
ISSN
0958-6946

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## Abstract Single strains of bacteria isolated from the surface of commercial Tilsit cheeses were screened for their ability to produce typical Tilsit flavour and colour and for fast growth in milk. Three milk based model systems were developed for screening. Shake liquid milk cultures were suitab