Starter Cultures and Cheese Flavor

Researchers at the Western Dairy Center have gained an international reputation for their research in cheese cultures and cheese flavor development. Much of their recent research has been in elucidating the metabolic pathways starter cultures use to product cheese flavors.

The following topics in starter cultures for Cheddar cheese have been investigated:

Western Center researchers have also made advances in developing new starter systems for Mozzarella cheese. Current work includes the following areas:

mozz cheese
  • Modification of Pediococcus
  • Metabolic control switch for controlled proteolysis
  • Microstructure
  • Rheology
  • Relationship between proteolysis and functionality