
%0 Journal Article
%A H Fleet, Graham 
%T Yeasts: an underestimated role in cheese production
%J Microbiology Australia
%D 2003/09/01
%V 24
%N 3
%P 36-37
%K 
%R https://doi.org/10.1071/MA03336
%U https://www.publish.csiro.au/paper/MA03336 
%X The microbiology, biochemistry and molecular biology of milk fermentation have been researched to enormous depth. But this fermentation represents only a fragment of the science of cheese production. While most cheeses start with milk fermentation as the basic operation, their unique and distinguishing characters only develop with further processing of the curd. Generally, this involves heating, cutting, pressing, salting (brining) and, finally, maturation. During maturation, the curd is stored under conditions of controlled temperature and humidity for periods lasting a few weeks to many months, depending on the cheese. It is during maturation that yeasts assert their influence and impact, especially for the higher value, mould-ripened soft cheeses such as camembert, brie and blue-veined varieties. 
