A Study of the Diacetyl in Cheese. I. Diacetyl Content and Flavor of Cheddar Cheese

Calbert, H. E.; Price, Walter V.

doi:10.3168/jds.s0022-0302(49)92073-1

Cited by 30 publications

(11 citation statements)

References 2 publications

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“…sufficient ammonium sulfate was added to achieve 50% saturation at this temperature, After the mixture was L. casei colltains diacet~l reductase, and stirred for 45 min the white precipitate was removed by this enzyme is undoubtedly involved in the centrifugation and discarded. The supernatant was gradual decrease in diacetyl content of Cheddar brought to 75% saturation, stirred for 45 min, and finally cheese during curing (4,8). Keenan and Lindsay centrifuged.…”

Section: The Growth and Metabolism Of Lactobacillusmentioning

confidence: 99%

Diacetyl reductase of Lactobacillus casei

Branen¹,

Keenan²

1970

Can. J. Microbiol.

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BRANEN, A. L., and T. W. KEENAN. 1970. Diacetyl reductase of Lnctobacilllts cnsei. Can. J. Microbial. 16: 947-951. Diacetyl reductase (diacety1:reduced nicotinamide adenine dinucleotide (NADH) oxidoreductase, EC. 1.1.1.5) has been isolated from Lactobacill~a casei. Cell sonication, ammonium sulfate fractionation, Sephadex gel filtration, DEAE-cellulose chromatography, and alumina gel adsorption were used to obtain the partially purified enzyme. Both NADH oxidase and diacetyl reductase activity were associated with the same fraction at all stages in purification. Growth in media containing added pyruvate resulted in a 10-fold increase in the NADH oxidase activity and a 3-fold increase in the diacetyl reductase activity of crude cell extracts on a protein basis. Purified preparations showed maximal reductase and oxidase activities at pH 4.5 and 5.0, respectively. Lineweaver-Burke plots yielded intersecting lines when NADH and diacetyl concentrations were varied, suggesting a flavin-linked reaction. The absorption spectrum of the purified preparation was characteristic of that of a flavoprotein. The product of the reduction of diacetyl was identified as acetoin. Acetoin and methylene blue were inactive as acceptors.

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Section: The Growth and Metabolism Of Lactobacillusmentioning

confidence: 99%

Diacetyl reductase of Lactobacillus casei

Branen¹,

Keenan²

1970

Can. J. Microbiol.

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“…In all experimental cheeses diacetyl was present throughout the 6 months ripening and was always in excess of 0.5 ppm (Table 1). Calbert and Price (1949) suggested that an upper limit of not more than 0.5 ppm diacetyl is desirable in Cheddar cheese. Thus, it is likely that the concentration of diacetyl in Kefalotyri cheese was contributing to its total flavor.…”

Section: Resultsmentioning

confidence: 99%

“…STUDIES on the diacetyl content of various cheese varieties have suggested that the aroma and quality of the cheese are better when they are made with a culture which is active in acetylmethylcarbinol and diacetyl formation (Calbert and Price, 1949). Also, it has been reported that diacetyl is one of the main constituents of the flavor of some cheese varieties (Chasov, 1971;Keen and Walker, 1974;Langsrud and Reinbold, 1973;Mitchell, 1981;Monzani et al, 1979;Wirotama and Ney, 1974;Zimov and Prodanski, 1976), found usually at levels of 0.2-1.7 ppm in ripe cheese.…”

Section: Introductionmentioning

confidence: 99%

Diacetyl and Acetaldehyde Concentrations During Ripening of Kefalotyri Cheese

Litopoulou-Tzanetaki¹,

Vafopoulou-Mastrojiannaki²

1988

Journal of Food Science

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Diacetyl and acetaldehyde were determined during ripening of Kefalotyri cheese produced using two different lactic cultures (A: Streptococcus thermophilus + Lactobacillus casei, Sl cheese, B: Streptococcus thermophilus + Streptococcus diacetylactis + Streptococcus durans, S2 cheese). Diacetyl increased until the 60th day of ripening (2.49 and 1.62 ppm for Sl and S2 cheese, respectively) and until then was found in higher concentration in trials compared with control (0.91 ppm at 60 days). The possible contribution of lactic acid bacteria, pH and acidity of these cheese on diacetyl during ripening was discussed. Acetaldehyde was detected only until the 15th day of ripening (0.17, 0.20 and 0.08 ppm for control, Sl and S2 cheese, respectively).

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“…Since it is in this period that milk quality is optimum for Cheddar cheese making it would be worth while if citrate fermentation in Cheddar cheese were more closely examined. This view is reinforced by the now old report that the diacetyl content of cheese falls during ripening as a result of some process which is not understood and that relatively low values of diacetyl (< 0-05 mg/100 g) are found in good quality cheese (26).…”

Section: Fermentations In Cheddar Cheesementioning

confidence: 95%

Section B. Bacteriology: The flavour of Cheddar cheese

Mabbitt¹

1961

Journal of Dairy Research

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A Study of the Diacetyl in Cheese. I. Diacetyl Content and Flavor of Cheddar Cheese

Cited by 30 publications

References 2 publications

Diacetyl reductase of Lactobacillus casei

Diacetyl reductase of Lactobacillus casei

Diacetyl and Acetaldehyde Concentrations During Ripening of Kefalotyri Cheese

Section B. Bacteriology: The flavour of Cheddar cheese

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