Production of Intensely Flavored Cheddar-type Cheeses by Adjunct Cultures

Principal Investigator:

Dr. Jeff Broadbent


Drs. James Steele and Bill Wendorff, University of Wisconsin-Madison

Project Summary:

Use of cheese as an ingredient is in part dependent on the impact of the cheese on final product flavor. Process cheese is a significant cheese group and an excellent model system to study carry through of specific flavor compounds into natural cheese-derived products. This project seeks to utilize flavor adjunct lactic acid bacteria to produce elevated levels of specific flavor compounds in natural cheese and then determine the impact of those flavor compounds in processed cheese.




Fenster, K.M. 2002. Characterization of esterases from lactic acid bacteria. Ph.D. Dissertation, University of Wisconsin-Madison

Published Abstract:



Fenster, K.M., K.L. Parkin, and J.L Steele. 2002. Characterization of esterases from Lactobacillus casei LILA, Lactobacillus helveticus CNRZ32, and Lactococcus lactis MG1363. Poster presentation at the 7th International Symposium of Lactic Acid Bacteria Genetics, Metabolism and Applications, Sept. 1-5, Egmond aan Zee, The Netherlands.

Fenster, K.M., and J.L Steele. 2002. Impact of lactic acid bacteria on cheese flavor development. Invited oral presentation for the Symposium on Microbial Biotechnological Advances in the Dairy Foods Industry at the annual meeting for the Institute for Food Technologists, June 15-19. Anaheim, CA.