Starter culture development for improved cheese flavour

2007 ◽  
pp. 157-176 ◽  
Author(s):  
M.C. Broome
Keyword(s):  
Starter Culture ◽  
Cheese Flavour ◽  
Culture Development

A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry

2019 ◽  
Vol 36 (2) ◽  
pp. 135-167 ◽  
Author(s):  
Gilberto Vinicius De Melo Pereira ◽  
Dão P. De Carvalho Neto ◽  
Ana C. De O. Junqueira ◽  
Susan G. Karp ◽  
Luiz A. J. Letti ◽  
...  
Keyword(s):  
Selection Criteria ◽  
Starter Culture ◽  
Food Fermentation ◽  
Culture Development

Starter culture development for improving the flavour of Proosdij-type cheese

2003 ◽  
Vol 13 (2-3) ◽  
pp. 159-168 ◽  
Author(s):  
Eman H.E. Ayad ◽  
Annette Verheul ◽  
Paul Bruinenberg ◽  
Jan T.M. Wouters ◽  
Gerrit Smit
Keyword(s):  
Starter Culture ◽  
Culture Development

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.

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