scholarly journals Growth, dormancy and lysis: the complex relation of starter culture physiology and cheese flavour formation

2020 ◽  
Author(s):  
Avis Dwi Wahyu Nugroho ◽  
Michiel Kleerebezem ◽  
Herwig Bachmann
Keyword(s):  
Starter Culture ◽  
Complex Relation ◽  
Cheese Flavour ◽  
Flavour Formation

Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: I. Identification of the volatile carbonyl fraction

1959 ◽  
Vol 26 (3) ◽  
pp. 265-272 ◽  
Author(s):  
J. R. L. Walker ◽  
R. J. Harvey
Keyword(s):  
New Zealand ◽  
Volatile Compounds ◽  
Paper Chromatography ◽  
Carbonyl Compounds ◽  
Steam Distillation ◽  
Technical Assistance ◽  
Cheddar Cheese ◽  
Cheese Flavour ◽  
Flavour Formation

Flavour concentrates from mature New Zealand Cheddar cheese were prepared by steam distillation methods. Using 2:4-dinitrophenylhydrazine reagent the presence of carbonyl compounds in the distillate was established. By means of paper chromatography, and other methods, the following compounds were identified in the distillate: acetoin, diacetyl, acetaldehyde, acetone, 2-butanone, 2-pentanone, 2-heptanone, 2-nonanone and 2-undecanone, and their approximate concentrations in New Zealand Cheddar cheese were determined. The possible role of these compounds in the formation of Cheddar cheese flavour is discussed.The authors gratefully acknowledge the helpful advice and criticism of Dr H. R. Whitehead and Dr W. A. McGillivray, and the technical assistance of Mr P. L. McLaughlin.

scholarly journals Developments in effective use of volatile organic compound analysis to assess flavour formation during cheese ripening

2021 ◽  
pp. 1-7
Author(s):  
Mustafa Yavuz ◽  
Ceyda Kasavi ◽  
Ebru Toksoy Öner
Keyword(s):  
Lactic Acid ◽  
Organic Compound ◽  
Lactic Acid Bacteria ◽  
Volatile Organic Compound ◽  
Cheese Making ◽  
Cheese Ripening ◽  
Cheese Flavour ◽  
Volatile Organic ◽  
Effective Use ◽  
Flavour Formation

Abstract In the burgeoning demand for optimization of cheese production, ascertaining cheese flavour formation during the cheese making process has been the focal point of determining cheese quality. In this research reflection, we have highlighted how valuable volatile organic compound (VOC) analysis has been in assessing contingent cheese flavour compounds arising from non-starter lactic acid bacteria (NSLAB) along with starter lactic acid bacteria (SLAB), and whether VOC analysis associated with other high-throughput data might help provide a better understanding the cheese flavour formation during cheese process. It is widely known that there is a keen interest to merge all omics data to find specific biomarkers and/or to assess aroma formation of cheese. Towards that end, results of VOC analysis have provided valuable insights into the cheese flavour profile. In this review, we are pinpointing the effective use of flavour compound analysis to perceive flavour-forming ability of microbial strains that are convenient for dairy production, intertwining microbiome and metabolome to unveil potential biomarkers that occur during cheese ripening. In doing so, we summarised the functionality and integration of aromatic compound analysis in cheese making and gave reflections on reconsidering what the role of flavour-based analysis might have in the future.

Sulphur compounds in relation to Cheddar cheese flavour

1974 ◽  
Vol 41 (1) ◽  
pp. 81-87 ◽  
Author(s):  
D. J. Manning
Keyword(s):  
Starter Culture ◽  
Skim Milk ◽  
Cheddar Cheese ◽  
Gas Chromatograph ◽  
Sulphur Compounds ◽  
Flame Photometric Detector ◽  
The Third ◽  
Cheese Flavour ◽  
Photometric Detector ◽  
Whole Milk

SummaryComparisons are made between the sulphur-containing volatiles of 4 Cheddar cheeses, using a gas chromatograph equipped with a flame photometric detector.Two of the cheeses were made aseptically from whole milk, with and without starter, the third was made from whole milk with starter in an open vat, and the fourth was made from skim-milk also in an open vat. Only the cheeses made from whole milk with a starter culture developed normal Cheddar flavour; the cheese made without starter and the skim-milk cheese had little or no flavour.Considerable differences were found in the chromatograms of the 4 distillates and in particular methanethiol was found only in the distillates from the cheeses having Cheddar flavour.

The contribution of starter streptococci to flavour development in Cheddar cheese

1976 ◽  
Vol 43 (2) ◽  
pp. 301-311 ◽  
Author(s):  
B. A. Law ◽  
Marisi J. Castañón ◽  
M. Elisabeth Sharpe
Keyword(s):  
Amino Acid ◽  
Free Amino ◽  
Starter Culture ◽  
Cheddar Cheese ◽  
Marker Enzyme ◽  
Direct Part ◽  
Free Dna ◽  
Matrix Free ◽  
Amino Acid Concentrations ◽  
Flavour Formation

SummaryThe number of starter bacteria in Cheddar cheese was increased approximately 2 or 8 times by supplementing the normal starter inoculum with starter-cell suspensions which had been incubated with lysozyme in the absence of salt. Lysozyme-treated cells were also introduced into chemically acidified cheese in an attempt to achieve ripening in the absence of a normal starter culture. The added starters did not interfere with normal cheese-making by producing acid. The lysozyme-treated starter cells were lysed when the curd was salted and lysis was detected by the release of cell-free DNA and an intracellular marker enzyme (dipeptidase) into the cheese matrix. Free amino acid concentrations in maturing cheeses were increased up to 3 times compared with control cheeses. The intensity of Cheddar flavour was not increased in starter cheeses by the presence of additional lysozyme-treated starter and no Cheddar flavour developed in chemically acidified cheese containing the lysozyme-treated cells. It is concluded that intracellular starter enzymes play no direct part in flavour formation, but produce breakdown products from which Cheddar flavour compounds may be formed by other unknown mechanisms.

Cheese flavour formation by amino acid catabolism

2001 ◽  
Vol 11 (4-7) ◽  
pp. 185-201 ◽  
Author(s):  
Mireille Yvon ◽  
Liesbeth Rijnen
Keyword(s):  
Amino Acid ◽  
Amino Acid Catabolism ◽  
Cheese Flavour ◽  
Flavour Formation

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

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