The autochthonous microflora of cheese may help to the formation of aromatic profile, as well as have competitive action against microorganisms responsible for the appearance of defects. The aim of this work was to evaluate the impact of micro/staphylococci on the characteristics of the Latteria cheese. From the results it was possible to observe a presence in increasing concentrations of micro/staphylococci during ripening of cheeses, confirming their ability to adapt well to this environment, when present in the starting milk. Monitoring the proteolytic processing at different times of ripening allowed to highlight an acceleration of the processes of maturation in experimental cheeses produced in the presence of micro/staphylococci. Furthermore, the micro/staphylococci were recognized to limit the appearance of the defect of late blowing in cheese produced from milk containing gas-producing sporeformers.
