Surface-ripened cheeses have typical tastes/colours, caused by a complex mixturemicroorganisms on their surfaces. They are transferred from one batch of cheese to another. This carries tube risk of contamination of the new cheeses withunderdesired micro organisms (Wisteria, moulds). Recently, the technical/economical feasibility of developing tailor-made surface starters was given, but theirconst: uction was still. Very time consuming. Now it will be demonstrated that routine method can be followed for constructing tailor-made surface starters. Starters will be constructed for two commercially available red- smear cheeses as a practical example and validated (product ion technology, cheese characteristics, consumers acceptation). Deliverables will be:
1) safer cheeses;
2) new market for starter companies;
3) better controlled cheese making processes, less losses, more income for cheese companies.
Funding SchemeDEM - Demonstration contracts
8901 BA Leeuwarden
KA6 5HL Ayr
4145 KK Schoonrewoerd