Starter Cultures and Cheese Flavor
Researchers at the Western Dairy Center have gained an international reputation for their research in cheese cultures and cheese flavor development. Much of their recent research has been in elucidating the metabolic pathways starter cultures use to product cheese flavors.
The following topics in starter cultures for Cheddar cheese have been investigated:
- NSLAB population dynamics
- Peptide accumulation
- Bitter peptide degradation
- Tryptophan catabolism
- Off-flavor development
- Bioactive peptide accumulation
- Methionine catabolism
- Amino acid utilization
- Production of volatile sulfur compounds
- Sulfur metabolism
- Flavor adjunct cultures
- Bevi bacteria for flavor development
Western Center researchers have also made advances in developing new starter systems for Mozzarella cheese. Current work includes the following areas:
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