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Showing 1 to 1 of 1 for “"Surface-ripened cheese"”.
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Modification of cheese flavour through the use of surface microbiota
Surface microorganisms in surface-ripened cheese, combined with lactic acid bacteria, contribute to lipolysis and proteolysis, degradation of free fatty acids and free amino acids, and the metabolism of lactose, citrate and lactate, with a consequent biosynthesis of volatile flavour compounds. The …