Thomas Eliasson

During cheese ripening, specific strains of lactic acid bacteria are important for development of the characteristic aroma components of a cheese. The overall objective of this project is to develop knowledge about the origin and occurrence of non-starter lactic acid bacteria (focusing on lactobacilli) in raw milk used for production of Swedish longripened cheese. How will factors e.g. botanical composition of forages, first or second harvest, method used for production of the silage, and milking system on farm affect the content of aroma producing bacteria in the raw milk and the flavour of the resulting cheese? Is there a regional aspect in the composition of the raw milk microflora?

Our goal with this project is to improve quality management throughout the whole dairy value chain. This SLU LivsID project is funded by the government, Norrmejerier, SLU and Stiftelsen Lantbruksforskning.