Adjunct & Aroma Cultures

Adjunct cultures are used to provide or enhance the characteristic flavors and textures of cheese. Common adjunct cultures added during the cheese make process include Lactobacillus casei and Lactobacillus plantarum for flavor in Cheddar cheese, or the use of Propionibacterium Freudenreichii (of Shermanii) for eye formation in Swiss type cheeses. Adjunct cultures can also be used as a smear for washing the outside of the formed cheese, such as the use of Brevibacterium Linens of Gruyere, Brick and Limburger cheeses.

Yeasts and molds are used in some cheeses to provide the characteristic colors and flavors of some cheese varieties. Torula yeast is used in the smear for the ripening of Brick and Limberger cheese. Examples of molds include Penicillium Camemberti in Camembert and Brie, and Penicillium Roqueforti in blue cheeses. Click on picture or culture name for more details.

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