515. Cheddar-cheese flavour and its relation to tyramine production by lactic acid bacteria

1953 ◽  
Vol 20 (2) ◽  
pp. 217-223 ◽  
Author(s):  
J. C. Dacre
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cheddar Cheese ◽  
Tyrosine Decarboxylase ◽  
Ripening Process ◽  
Cheese Ripening ◽  
Cheese Flavour

1. Cultures ofStr. faecalis, L. plantarumand a strain ofLeuconostoc, when added to cheese milk, all brought about an increase in Cheddar flavour intensity in the resultant cheese.2. Examination of the cheeses for tyramine content showed that the formation of the amine bore no relationship to the increases in flavour intensity. The production of tyramine appeared to be merely incidental in the cheese-ripening process.3. A survey among the lactic acid bacteria disclosed only one species containing a significant amount of the L( – )-tyrosine decarboxylase enzyme—L. brevis. This species added to cheese milk causes an objectionable ‘yeasty’ flavour in the final cheese.

scholarly journals Encapsulation of a Lactic Acid Bacteria Cell-Free Extract in Liposomes and Use in Cheddar Cheese Ripening

Foods ◽  
2013 ◽  
Vol 2 (1) ◽  
pp. 100-119 ◽  
Author(s):  
Alice Nongonierma ◽  
Magdalena Abrlova ◽  
Kieran Kilcawley
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cheddar Cheese ◽  
Cell Free Extract ◽  
Cheese Ripening

Aminopeptidase Activities of Starter and Non-Starter Lactic Acid Bacteria under Simulated Cheddar Cheese Ripening Conditions

1998 ◽  
Vol 8 (4) ◽  
pp. 267-274 ◽  
Author(s):  
Harry Laan ◽  
Saw Eng Tan ◽  
Paul Bruinenberg ◽  
Gaëtan Limsowtin ◽  
Malcolm Broome
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cheddar Cheese ◽  
Cheese Ripening

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.

scholarly journals Starter strain related effects on the biochemical and sensory properties of Cheddar cheese

2006 ◽  
Vol 74 (1) ◽  
pp. 9-17 ◽  
Author(s):  
Dara K Hickey ◽  
Kieran N Kilcawley ◽  
Tom P Beresford ◽  
Elizabeth M Sheehan ◽  
Martin G Wilkinson
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Milk Fat ◽  
Cheddar Cheese ◽  
Lactobacillus Helveticus ◽  
Sensory Characteristics ◽  
Milk Supply ◽  
Cheese Ripening ◽  
The Impact

A detailed investigation was undertaken to determine the effects of four single starter strains, Lactococcus lactis subsp. lactis 303, Lc. lactis subsp. cremoris HP, Lc. lactis subsp. cremoris AM2, and Lactobacillus helveticus DPC4571 on the proteolytic, lipolytic and sensory characteristics of Cheddar cheese. Cheeses produced using the highly autolytic starters 4571 and AM2 positively impacted on flavour development, whereas cheeses produced from the poorly autolytic starters 303 and HP developed off-flavours. Starter selection impacted significantly on the proteolytic and sensory characteristics of the resulting Cheddar cheeses. It appeared that the autolytic and/or lipolytic properties of starter strains also influenced lipolysis, however lipolysis appeared to be limited due to a possible lack of availability or access to suitable milk fat substrates over ripening. The impact of lipolysis on the sensory characteristics of Cheddar cheese was unclear, possibly due to minimal differences in the extent of lipolysis between the cheeses at the end of ripening. As anticipated seasonal milk supply influenced both proteolysis and lipolysis in Cheddar cheese. The contribution of non-starter lactic acid bacteria towards proteolysis and lipolysis over the first 8 months of Cheddar cheese ripening was negligible.

Lactic Acid Bacteria in Cheddar Cheese Made with Sodium Chloride, Potassium Chloride or Mixtures of the Two Salts

1995 ◽  
Vol 58 (1) ◽  
pp. 62-69 ◽  
Author(s):  
K. ANJAN REDDY ◽  
ELMER H. MARTH
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Potassium Chloride ◽  
Starter Culture ◽  
Cheddar Cheese ◽  
Starter Cultures ◽  
Detectable Effect ◽  
Agar Media ◽  
Cheese Curd

Three different split lots of Cheddar cheese curd were prepared with added sodium chloride (NaCl) potassium chloride (KCl) or mixtures of NaCl/KCl (2:1 1:1 1:2 and 3:4 all on wt/wt basis) to achieve a final salt concentration of 1.5 or 1.75%. At intervals during ripening at 3±1°C samples were plated with All-Purpose Tween (APT) and Lactobacillus Selection (LBS) agar. Isolates were obtained of bacteria that predominated on the agar media. In the first trial (Lactococcus lactis subsp. lactis plus L. lactis subsp. cremoris served as starter cultures) L. lactis subsp.lactis Lactobacillus casei and other lactobacilli were the predominant bacteria regardless of the salting treatment Received by the cheese. In the second trial (L. lactis subsp. lactis served as the starter culture) unclassified lactococci L. lactis subsp. lactis unclassified lactobacilli and L. casei predominated regardless of the salting treatment given the cheese. In the third trial (L. lactis subsp. cremoris served as the starter culture) unclassified lactococci unclassified lactobacilli L. casei and Pediococcus cerevisiae predominated regardless of the salting treatment applied to the cheese Thus use of KCl to replace some of the NaCl for salting cheese had no detectable effect on the kinds of lactic acid bacteria that developed in ripening Cheddar cheese.

scholarly journals Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening

2018 ◽  
Vol 24 (2) ◽  
pp. 299-309 ◽  
Author(s):  
Risa Saiki ◽  
Tatsuro Hagi ◽  
Takumi Narita ◽  
Miho Kobayashi ◽  
Keisuke Sasaki ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Free Amino Acid ◽  
Acid Production ◽  
Free Amino ◽  
Amino Acid Production ◽  
Cheese Ripening
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