A number of wild lactococci of dairy and non-dairy origin which have the ability to produce
unusual new flavours in model systems were studied with regard to various characteristics
important for cheese making. All strains were found to be non-lysogenic and resistant to
phages affecting strains present in commercial starters. Since the overall acidifying activity of
many potentially interesting strains is rather low, they were used in combination with
commercial starters. Defined-strain starter cultures (DSS) were prepared, composed of a …