date:Dec 26, 2012
ike Stilton.
Scientists used a team of trained sensory experts to work out which particular strain of yeast was responsible for the smell.
They hope their work could lead to better quality and consistency and fewer defects in the manufacturing process.
'More consistent'
Micro-organisms - known in the trade as starter cultures - are added to milk in the manufacture of cheeses.
But secondary flora - mainly present in the atmosphere - find their way into the cheeses and help to give them their