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Perspectives on the contribution of lactic acid bacteria to cheese flavor development.

Current opinion in biotechnology (2013-01-03)
James Steele, Jeffery Broadbent, Jan Kok
ABSTRACT

It has been known since the 1960s that lactic acid bacteria are essential for the development of cheese flavor. In the ensuing 50 years significant research has been directed at understanding the microbiology, genetics and biochemistry of this process. This review briefly covers the current status of cheese flavor development and then provides our vision for approaches which will enhance our understanding of this process. The long-term goal of this area of research is to enable technology (i.e. cultures and enzymes) that results in consistent rapid development of cheese variety-specific characteristic flavors.

MATERIALS
Product Number
Brand
Product Description

Sigma-Aldrich
Lactic acid solution, ACS reagent, ≥85%
Sigma-Aldrich
DL-Lactic acid, ~90% (T)
Sigma-Aldrich
DL-Lactic acid, 85 % (w/w), syrup
Sigma-Aldrich
Lactic acid, 85%, FCC
Sigma-Aldrich
Lactic acid, natural, ≥85%
Sigma-Aldrich
Lactic acid, meets USP testing specifications
Supelco
Lactic acid, Pharmaceutical Secondary Standard; Certified Reference Material
USP
Lactic acid, United States Pharmacopeia (USP) Reference Standard