Contribution of Lactic Acid Bacteria to Cheese Ripening

  • James L. Steele
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 367)


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.


Lactic Acid Bacterium Aminopeptidase Activity Cheddar Cheese Cheese Manufacture Bitter Peptide 
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Copyright information

© Springer Science+Business Media New York 1995

Authors and Affiliations

  • James L. Steele
    • 1
  1. 1.Department of Food ScienceUniversity of Wisconsin-MadisonMadisonUSA

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