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Ripened cheeses are manufactured with the use of microorganisms, which results in the transformation of raw material (milk) into the fi nal product (cheese). The processes that take place during cheese making and ripening are affected mainly by the composition and activity of microorganisms. Cheeses, including those that are manufactured industrially from pasteurized milk with starter cultures, are characterized by high microbial biodiversity because starter cultures (selected species of Lactococcus, Lactobacillus, and Propionibacterium) are always accompanied by other bacteria, including nonstarter lactic acid bacteria (NSLAB) such as Lactobacillus plantarum and L. brevis, fecal bacteria (coliforms, enterococci), sporeforming bacteria (Bacillus, Clostridium), and others [Johnson, 2017; Ogier et al., 2004; Ricciardi et al., 2015; Rehfeld et al., 2017; Santiago-Lopez et al., 2018]. All these microorganisms synthesize a wide range of metabolites, including volatile compounds (aldehydes, ketones, esters, fatty acids) that are

Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC