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Journal of Dairy Science Vol. 83 No. 4 609-619
© 2000 by American Dairy Science Association ®
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Adjunct Cultures: Recent Developments and Potential Significance to the Cheese Industry

M. El Soda 1, S. A. Madkor 2, and P. S. Tong 2

1 Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University Alexandria, Egypt
2 Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo, California 93407

Several previous reviews have described different ways to enhance the flavor and texture of cheese, including use of live cells and nonviable attenuated cells as adjunct cultures. However, comparisons between viable and nonviable cultures were never discussed in these reviews. In addition, recent publications on adjunct cultures have not been covered in previous reviews. This article will survey the more recent work on adjunct cultures—with particular attention to whether the adjuncts contained viable or nonviable cells—and propose areas where additional research is needed.

Key Words: adjunct lactobacilli • attenuation • autolysis • cheese ripening

Submitted on July 6, 1999
Accepted on November 16, 1999




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