Methods used to study non‐starter microorganisms in cheese: a review

Abstract

The significance of non‐starter lactic acid bacteria (NSLAB), which become the dominant organ‐isms in hard cheese varieties during ripening, is still controversial, but they have been shown to contribute to the release of amino acids and to influence flavour development. Since the NSLAB population is essentially uncontrolled, it is likely that at least some of the variability in cheese quality is due to the NSLAB. Several approaches used to assess the significance of NSLAB in cheese ripening are reviewed in this paper.