STUDY OF THE PROTEOLYTIC ACTIVITY OF NON STARTER BACTERIA ON CHEESE FLAVOUR AND RIPENING FOR A VARIETY OF EUROPEAN CHEESES

Informations projet

N° de convention de subvention: AIR21531

Projet clôturé

Date de début 1 Janvier 1994

Date de fin 31 Decembre 1996

Financé au titre de

• Specific research and technological development and demonstration programme (EEC) in the field of agriculture and agro-industry, including fisheries, 1990-1994

Coût total € 2 154 553,00

Contribution de l’UE € 981 334,00

Coordonné par

TEAGASC
Ireland

Résultats exploitables

Non starter bacteria and cheese ripening

Several model systems have been developed which simulate cheese ripening and have a much shorter ripening period. One of these designated the 'Ch-easy model' has attracted the attention of some dairy companies and is already in use in some industry related projects. The production of aseptic cheese almost totally free of non starter lactic acid bacteria (NSLAB) has allowed the effect of added NSLAB on cheese quality to be studied 'Red smear' cheeses are traditionally made in many European countries and 'red smear' cultures consist of a large number of unknown organisms. A defined 'red smear' culture is therefore, being developed. This culture will help retain the characteristic appearance and flavour of the cheese and reduce the level of contamination associated with the present cultures used by industry.