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Contribution of Lactic Acid Bacteria to Cheese Ripening

  • Chapter
Chemistry of Structure-Function Relationships in Cheese

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 367))

Abstract

The fermentation of milk for the production of cheese has been conducted for 8,000 years; however, a well developed understanding of the compounds involved in cheese flavor development, and the mechanism of their formation, is still lacking. Additionally, any discussion of cheese flavor development is complicated by the fact that approximately 4,000 different cheese varieties, with a variety of flavor and/or texture characteristics, are produced world-wide. The ability to manufacture this wide array of products from milk is the result of manufactures using a variety of processing conditions and microorganisms. The intent of this chapter will be to focus on the metabolic properties of lactic acid bacteria which are believed to be of general importance in cheese flavor development.

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Author information

Authors and Affiliations

  1. Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison, WI, 53706, USA

    James L. Steele

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  1. James L. Steele
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Editor information

Editors and Affiliations

  1. Agricultural Research Service, United States Department of Agriculture, Philadelphia, Pennsylvania, USA

    Edyth L. Malin  & Michael H. Tunick  & 

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© 1995 Springer Science+Business Media New York

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Steele, J.L. (1995). Contribution of Lactic Acid Bacteria to Cheese Ripening. In: Malin, E.L., Tunick, M.H. (eds) Chemistry of Structure-Function Relationships in Cheese. Advances in Experimental Medicine and Biology, vol 367. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1913-3_12

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  • DOI: https://doi.org/10.1007/978-1-4615-1913-3_12

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5782-7

  • Online ISBN: 978-1-4615-1913-3

  • eBook Packages: Springer Book Archive

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