Method for modifying hygienic, physico-chemical and sensory properties of cheese by controlling the redox potential

摘要

A method of manufacturing a cheese ripened with improved organoleptic properties of the type where one proceeds during one of the steps of the method of manufacture with a seeding of a milk mixture with one or more strains of lactic acid bacteria, and where one proceeds with a refining step of the cheese manufactured, and is characterized in that in that all or part of the refining stage is carried out under an atmosphere of ripening, for example obtained from a reducing gas, or a mixture of a neutral gas and of a reducing gas.