Bez, J.J.BezBrunner, M.M.BrunnerLuck, T.T.Luck2022-03-032022-03-031993https://publica.fraunhofer.de/handle/publica/183215The production of cheese flavours is based on the application of selected microorganisms and/or enzymes. Thus, the reactions of flavour formation occuring during natural ripening of cheese can be imitated. The described process deals with the fermentative production of hard cheese flavour using a mixed culture of pro- and eucaryotic microorganisms as well as lipolytic and proteolytic enzymes. Under suitable process conditions the desired cheese flavour develops within 4 days. It can be concentrated by means of ultrafiltration or drying. The produced flavour can be utilized as a natural additive in several sectors of the food industry.dearoma profileAromaprofilcheese flavourEnzymenzymefermentationKäsearomaMischkulturmixed culture664688572journal article