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Starter culture development for improving the flavour of Proosdij-type cheese

✍ Scribed by Eman H.E. Ayad; Annette Verheul; Paul Bruinenberg; Jan T.M. Wouters; Gerrit Smit

Book ID: 117653079
Publisher: Elsevier Science
Year: 2003
Tongue: English
Weight: 176 KB
Volume: 13
Category: Article
ISSN: 0958-6946
DOI: 10.1016/s0958-6946(02)00175-9

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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