This research project could offer recommendations to producers and processors to improve cheese quality and authenticity. The results will help identify the role of the natural milk microbiota in the production of aromatic compounds and bacterial species that influence organoleptic qualities. Special attention will be given to microbial signatures associated with terroir, potentially supporting the addition of value-enhancing labels, such as designations of origin and specificity.
Researchers will also analyze the impact of demineralization and proteolysis on cheese texture during ripening, separating out their respective contributions. A comparative study of the properties of summer and winter milks will aim to explain seasonal variations and propose appropriate technological solutions.
Finally, natural antimicrobial systems (lactoperoxidase, lysozyme) will be studied to understand their effect on the refining microbiota. This knowledge could guide the standardization of milk in order to modulate this microbiota. This project, involving eight cheese dairies, will include cheddar and washed-rind types.
