The role of the nonstarter lactic acid bacteria in Cheddar cheese ripening

2004 ◽  
Vol 57 (2-3) ◽  
pp. 145-152 ◽  
Author(s):  
Jean M Banks ◽  
A G Williams
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cheddar Cheese ◽  
Cheese Ripening ◽  
Nonstarter Lactic Acid Bacteria

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

scholarly journals Nonstarter Lactic Acid Bacteria Biofilms and Calcium Lactate Crystals in Cheddar Cheese

2006 ◽  
Vol 89 (5) ◽  
pp. 1452-1466 ◽  
Author(s):  
S. Agarwal ◽  
K. Sharma ◽  
B.G. Swanson ◽  
G.Ü. Yüksel ◽  
S. Clark
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cheddar Cheese ◽  
Calcium Lactate ◽  
Nonstarter Lactic Acid Bacteria

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

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.

Adjunct Cultures in Cheese Technology

2018 ◽  
pp. 234-256 ◽  
Author(s):  
Ayşe Gürsoy ◽  
Nazlı Türkmen
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
The Other ◽  
Main Role ◽  
Positive Effects ◽  
Cheese Ripening ◽  
Adjunct Cultures ◽  
Ripening Time ◽  
Selection Of

Cheese ripening involves highly complex biochemical events. Coagulant enzymes as well as the utilized starters play an important role in these events. Two types of starters are used: primary and secondary. The main role of the primary culture, which consists of lactic acid bacteria, is to carry out lactic production during fermentation. They contribute to proteolysis and limited flavor formation with the enzymes they possess. Secondary or adjunct cultures are used to develop the texture and to accelerate the ripening. During the selection of this type of culture, enzyme profiles (i.e., proteolytic and lipolytic activities and their autolyse levels) in cheese are the primary factors to be taken into consideration. Apart from these, the other factors are their positive effects on health, availability, and economy. Adjunct cultures include yeast, molds, and bacteria. Some of the heterofermentative lactobacilli species, in particular weakened strains, are used as adjunct cultures in order to accelerate the ripening and shorten the ripening time in fat-reduced and low-fat cheeses. This chapter explores adjunct cultures in cheese technology.

Microflora of Cheddar Cheese Made with Sodium Chloride, Potassium Chloride, or Mixtures of Sodium and Potassium Chloride

1995 ◽  
Vol 58 (1) ◽  
pp. 54-61 ◽  
Author(s):  
K. ANJAN REDDY ◽  
ELMER H. MARTH
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Potassium Chloride ◽  
Cheddar Cheese ◽  
Microbiological Characteristics ◽  
Cheese Curd ◽  
Yeasts And Molds ◽  
Nonstarter Lactic Acid Bacteria ◽  
Sodium And Potassium

Cheddar cheese samples from three different split lots of cheese curd were prepared with added NaCl, 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%. Cheeses were stored at 3 ± 1°C and their microbiological characteristics were evaluated over a 36-week ripening period. Populations of aerobic microorganisms, lactic acid bacteria, nonstarter lactic acid bacteria, aerobic spores, coliforms, and yeasts and molds in cheeses made with KCl or NaCl/KCl mixtures were not significantly (P>0.05) different from those of control cheeses made with NaCl. Staphylococcus aureus and Escherichia coli were not detected in any of the test or control cheeses.

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.

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