Abstract
Publisher Summary This chapter describes the propionic acid fermentation that leads to characteristic eyes and nutty flavor, and can either occur spontaneously or can be achieved by a culture of selected propionibacteria. Facultatively, heterofermentative nonstarter lactobacilli are used in the Swiss artisanal cheese industry to slow down the propionic acid fermentation. Proteolysis is very important for the development of the texture and flavor characteristics of Emmental cheese. Intensified proteolysis generally leads to accelerated ripening of the product that is desired as long as no adverse effect on the storage quality is encountered. In Switzerland, Emmental cheese must be manufactured from raw milk. Despite intense hygienic efforts, contamination of raw milk by pathogenic microorganisms cannot be completely excluded.
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