The evolution of cheese composition and texture was studied in maturing Cheddar cheese supplemented with live cells and cell homogenates of Lactobacillus casei‐casei L2A in order to accelerate maturation. The pH was significantly modified by the lactic acid of the bacterial additives. The Theological properties showed the same general pattern of evolution in experimental as in control cheeses. The process we developed has led to a good‐quality matured cheese with 40% increase in flavor intensity compared to control cheeses.
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Trépanier et al. (1991) studied this question.
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