Meiji enhances cheese aroma using a Lactobacillus starter culture

According to a poster shown at the Dairy Science Symposium held in Tokyo on Sept. 12, 2014, Meiji has achieved a pleasant cheese aroma in long-term aged cheese (2-3 years) by co-culturing its proprietary strain Lactobacillus fermentum OLL203697. The aroma is based on ethyl esters formed during ripening.

Meiji news release, Sept. 24, 2014

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