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Tailor made starters for your desired cheese
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Tailor made starter cultures can be constructed to produce defined sensory characteristics of a target cheese. The target cheese may be a new concept, a variant of an existing product (low salt, low fat) or an artisinal cheese currently produced with wild strains. Perceived aroma and flavour components in the target cheese are identified (GCMS, olfactometry, HPLC ) taking cross modal effects, such as aroma/texture interactions, into account. The microbial ecology (species, strain) and population dynamics is studied using molecular tools (DNA sequencing). Strains with enzyme profiles suitable for generation of the required flavour components (eg Pep N, methionine-gamma-lyase, esterase, keto acid decarboxylase, branched chain and aromatic transaminases, glutamate dehydrogenase etc.) are isolated or sourced. Pilot scale cheese trials are undertaken with defined cultures. Modifications to the defined strains and further pilot trials are undertaken until the required characteristics are achieved in the target cheese.
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