Chapter 3: Nonstarter Lactic Acid Bacteria in Cheese

Non-starter lactic acid bacteria (NSLAB) are a special microbial flora that exists in all natural cheeses. They contribute little to acid production and curd in the process of cheese production, but in the process of cheese ripening they make important contributions to the flavour formation and texture change of cheese through the metabolism of residual lactose, lactate and citrate, lipolysis, and proteolysis. Therefore, the purpose of this chapter is to analyse the effect of NSLAB on cheese flavour and texture during cheese maturation, and explain the classification, source, screening, and functional characteristics of NSLAB, as well as their advantages as adjunct cultures. NSLAB provide scientific ideas for studying the quality diversity of cheese.