Cheese making has been around for thousands of years, and there are now more than 1,000 varieties of cheese worldwide. But what exactly makes some cheeses like Parmesan taste fruity and others, such as Brie and Camembert, taste musty has remained a bit of a mystery. Now, scientists have pinned down the specific types of bacteria that produce these flavor compounds.
The findings, described November 10 in Microbiology Spectrum, could help cheese makers more precisely tweak cheese flavor profiles to better match consumer preferences, say food microbiologist Morio Ishikawa and colleagues.
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