E! 8454 Towards the next generation cheeses: Engineering of excellent Flavours for healthy cheeses.

An extensive preselection of 250 strains was made in WP1, of the strains from the partners. In WP2 strains were identified using MaldiTOF and acidification trials were performed. The criteria for the selection of strains for WP3 were thoroughly discussed and 125 strains were selected for the MicroCheese trials. WP3 includes evaluation of taste-related properties of the selected strains using Micro Cheese model. The MicroCheese experiments were relatively time consuming and the cheeses were stored for 10 weeks before analysis. Both NIZO, DMK, Valio and TINE have been involved in the work with WP2 and WP3. The work with WP3 including screening and analysis and was completed before due date. Results from WP3 were used to select 30 bacterial strains to proceed (WP4) for the Screen Cheese model trials. All ScreenCheese trials are finished and the cheeses were analyzed chemically, microbiological and sensory. After joint selection of cultures, using the WP4 results, Pilot scale cheese trials by DMK, Valio and TINE were planned and executed. The actual trials started in September 2016 and ripening continued until the beginning of February 2017. Thereafter sensory evaluation, both by the dairy partners and by NIZO, took place. 7 strains were applied in cheese trials. All data generated in the project are collected in a database WP5) available to all project partners.

The activities in the project are described in 5 Work Packages (WP): WP1 - selection and collection of strains and of desired flavour related properties for the screening phases. WP2 - in vitro characterisation of essential culture properties for applica tion in cheese and cheese models. WP3 - evaluation flavour related properties of selected strains in MicroCheese mode. WP4 - application and sensory evaluation of selected strains in ScreenCheese model. WP5 - storage of phenotypic data in database and pil ot scale testing. In WP1, TINE will contribute by identifying desired target cheese flavor by sensory evaluation of selected cheeses. TINE will select appropriate strains to be included in the project. In WP4, ScreenCheese model cheeses (ca. 300 g) will be produced and the cheeses will be instrumentally and sensorially tested both at NIZO and TINE. In WP 5, cheese trials at TINE's pilot plant will be carried out as well as key microbial and biochemical analyses to monitor the process of ripening . Sensory evaluation and flavour profile analysis will complemnet the study.