Advances in adjunct culture to accelerate cheese ripening

It takes long time for cheese ripening,which lead to the increase of the manufacture cost.Accelerated ripening of cheese is one of the effective ways to reduce it.Approaches have been used frequently in cheese ripening include the addition of enzymes,attenuated starter cells,elevated ripening temperatures,high pressure treatment and so on,however there are some defects for each other.Non-starter lactic acid bacteria(NSLAB) could accelerate cheese ripening,so it become one of focus of the methods to accelerate cheese ripening.The roles of microorganisms on the cheesemaking and ripening,the reason for using adjunct culture and its advances will be surveyed in this paper.