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Antonyms that are in the dictionary are marked in green. Antonyms that are not in the dictionary are marked in red.
In turn, a strain of Lactococcus cremoris limited the formation of diacetyl and acetoin, which have a buttery flavor but lead to an off flavor when in excess.
Source: https://phys.org/news/2023-12-microbial-interactions-cheddar-cheese-flavor.html