Accumulation of Some Flavor Compounds in Full‐ and Reduced‐fat Cheddar Cheese Under Different Ripening Conditions

Chin, H.W.; Rosenberg, M.

doi:10.1111/j.1365-2621.1997.tb04408.x

Cited by 12 publications

(4 citation statements)

References 20 publications

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“…As similar to our findings, the major ketone found in full‐fat Feta‐type cheese was 3‐hydroxy‐2‐butanone (acetoin) (Kondyli et al . 2002), a compound which contributes buttery notes to Cheddar cheese (Chin and Rosenberg 1997). Acetoin, found also in Halloumi cheese (Kaminarides et al .…”

Section: Resultsmentioning

confidence: 99%

Influence of Packaging Systems on the Biochemical Characteristics and Volatile Compounds of Industrially Produced Turkish White Cheese*

Akalın

Karaman

2010

Journal of Food Biochemistry

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Full-fat Turkish white cheese was manufactured in an industrial scale and ripened for 90 days after packaging in polystyrene container with brine containing 12% salt or cryovac plastic material under vacuum. White cheese packaged with cryovac container had higher contents of total solids, milk fat, water-soluble nitrogen and lactic acid and lower contents of salt and ash than the cheese packaged in polystyrene container during ripening (P < 0.05). The ripening index and the counts of lactococci and lactobacilli were also higher with cryovac container (P < 0.05). With regard to volatile compounds, a total of 40 components were identified: alcohols (5), aldehydes (3), ketones (7), esters (4), volatile acids (10), hydrocarbons (8) and other compounds (3). Volatile acids were the main components of both Turkish white cheeses. The contents of hexanoic and butanoic acids, dominant acids of cheese in cryovac container, were significantly higher when compared to the cheese in polystyrene cup (P < 0.05).molds have been packaged in cryovac container without brine. The chemical composition of cheese on the contents of dry matter, fat, water-soluble nitrogen, salt, lactic acid and the counts of starter bacteria were influenced by packaging system. Ripening index and dominant volatile compounds of cheese were also affected by packaging in polystyrene container with brine containing 12% salt or cryovac plastic material under vacuum. 664 A.S. AKALIN and A.D. KARAMAN MATERIALS AND METHODS Cheese-Making ProcedureRaw whole milk (3.3% milk fat) of 2,000 L was pasteurized at 74C for 15 s by high-temperature short-time system and cooled to 33C. The milk was inoculated by a sachet of direct-to-vat single culture containing Lactobacillus casei ssp. casei and 0.5% reactivated Redi-set mixed culture containing Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris (Danisco Co., Langebrogade 1, Copenhagen, Denmark), and then supplemented with CaCl 2 solution (0.02% w/v). The inoculated milk (33C) was held for 15 min (until pH 6.30), and liquid calf rennet (Ecoren 200, Maysa, Istanbul, Turkey) was added at a level of 1.7 mL (strength 1:16,000) to 10 L cheese milk (sufficient to coagulate the milk within 50 min). Following coagulation, the curd was cut crossways in cubes of 1 cm 3 and allowed to rest for 30 min. Then, it was gently agitated for 15 min to facilitate whey expulsion and transferred into blocking machine. Following this procedure, the curds were molded in the polyethylene (PE) blocks (300 g) and the whey was moved through the conveyor. The cheeses in PE blocks were left in cooling room (+4) until the pH dropped to 4.75. Then, the cheese was immersed into a brine solution (15% brine NaCl, w/v, 15C) for 300 min and stored at 4 Ϯ 2C for approximately 500 min. Cheeses were extracted from PE blocks and then separated into two parts. One part was packaged in the cryovac (BK3550, Cryovac, Sealed Air Corporation, U.K.) container in vacuum and the other in polystyrene (900 mL, 102 ¥ 127 mm, Eminiş Ambalaj San. Tic. A. Ş . Kocaeli,...

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Section: Resultsmentioning

confidence: 99%

Influence of Packaging Systems on the Biochemical Characteristics and Volatile Compounds of Industrially Produced Turkish White Cheese*

Akalın

Karaman

2010

Journal of Food Biochemistry

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“…At low concentrations, these mixtures are considered beneficial or positive for cheese flavor (Sandine & Elliker, 1970), especially in hard Italian varieties (Langsrud & Reinbold, 1973). The exact MCA and concentration for positive flavor depends on the cheese type and aging conditions (Chin & Rosenberg, 1997). While some…”

Section: Introductionmentioning

confidence: 99%

Monocarboxylic acid production by lactococci and lactobacilli

Ganesan

Seefeldt

Koka

et al. 2004

International Dairy Journal

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“…It is proved by the lack of characteristic flavour and smell properties in cheese made from skim milk and by an increase in sensory quality proportionally to the content of fat in cheese dry matter [9,10]. A series of interactions, which are equally important for the sensory properties of ripening cheese, occurs between the products of the hydrolysis of paracasein and milk fat.…”

Section: Introductionmentioning

confidence: 98%

Effect of paracasein degradation on sensory properties of Gouda cheese

Cichosz

Załecka²,

Kornacki³

2003

Nahrung

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The relation between the sensory quality of Gouda cheese and the extent of paracasein degradation, i. e., the content of soluble N, peptide N, amino acid N and amine N, was studied. The above-mentioned parameters of paracasein degradation differently determined the sensory properties of Gouda cheese. The flavour of cheese after 6-week ripening depended to the largest extent on the content of amine N and soluble N. The effect of the content of peptide N on cheese flavour was smaller but statistically significant. Also the smell of Gouda cheese was to the largest extent correlated to the content of amine N. A dependence between smell and the content of peptide N was found only in the cheeses after 4-week ripening. None of the sensory quality parameters of the examined cheeses depended on the content of amino acid N.

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Accumulation of Some Flavor Compounds in Full‐ and Reduced‐fat Cheddar Cheese Under Different Ripening Conditions

Cited by 12 publications

References 20 publications

Influence of Packaging Systems on the Biochemical Characteristics and Volatile Compounds of Industrially Produced Turkish White Cheese*

Influence of Packaging Systems on the Biochemical Characteristics and Volatile Compounds of Industrially Produced Turkish White Cheese*

Monocarboxylic acid production by lactococci and lactobacilli

Effect of paracasein degradation on sensory properties of Gouda cheese

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