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Discuss the methods used to accelerate cheese ripening

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Discuss the biochemical basis of the typical flavor of Cheddar cheese. What is the basis of bitter flavor formation? How can it be reduced by genetic improvement of the starters?

Discuss the role of starter cultures in the development of desired characteristics in Swiss cheese.

Describe the role of molds in blue cheese production. What precautions should be taken in selecting the mold strains?

Discuss the methods used to accelerate cheese ripening.

Reference no: EM133217497

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