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Development of cultures for smeared cheeses (sliced cheese, cream cheese and curd cheese)

Development of cultures for smeared cheeses (sliced cheese, cream cheese and curd cheese)

DMZ, Lebensmittelindustrie und Milchwirtschaft 123(3): 93-99

An illustrated account is given of a new cheese starter culture, developed in Germany for the the rapid development of the desired type of microbial flora and the typical colour and flavour in Tilsit, Limburg and Harz cheese. The culture contains Corynebacterium ammoniagenes, Arthrobacter nicotianae with yellow pigmentation, Staphylococcus equorum with beige or orange pigmentation and Debaromyces hansenii.

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