Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review

McSweeney, P.L.H.; Sousa, M.J.

doi:10.1051/lait:2000127

Cited by 1,056 publications

(1,156 citation statements)

References 118 publications

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“…Despite the milk used, acetic acid is the dominant volatile carboxylic acid [1,3,8,30,34,50]. It can be formed from fermentation of lactose by lactic acid bacteria, but also as a result of citrate and lactate metabolism or as a product of amino acid catabolism [36].…”

Section: Biochemistry Of Ripening and Compositional Changesmentioning

confidence: 99%

Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review

Alichanidis

Polychroniadou

2008

Dairy Sci. Technol.

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-Traditional cheeses represent a heritage and are the result of accumulated empirical knowledge passed on from generation to generation. Pedoclimatic conditions in most parts of the East-Mediterranean and neighbouring countries are characterised by relatively small and irregular precipitations, hot and dry summers, and a largely hilly terrain. Such environmental conditions are not very favourable for cattle but suitable for sheep and goats. Thus, the majority of traditional cheeses in these countries were -and most of them still are -made from the milk of these two animals. The relatively high ambient temperature, the lack of refrigeration facilities and the fact that most of the cheeses were produced in family enterprises or in small artisanal units led the cheese market to be dominated (> 50%) by "white brined cheeses" (WBC), which are ripened and stored under brine until consumption, e.g. Feta, Domiati and Beyaz-Peynir. WBC have no rind, no gas holes and are soft to semi-hard with an acidic (pH ∼ 4.5), salty and, some of them, piquant taste. To improve keeping quality, the drained curd of some WBC is additionally scalded at very high temperatures (90-100 • C), e.g. Halloumi and Nabulsi. Traditional cheeses of the region also include pasta filata semi-hard cheeses (e.g. Kashkaval), the curd of which after draining and acidification (pH ∼ 5.2) is subjected to a texturising process (heating, kneading and stretching at ∼ 75 • C). They usually have a flat-cylindrical shape, no holes and straw-yellow to yellow colour. Whey cheese production (e.g. Myzithra, Manouri, Lor, Anari, Urda and Skuta) was developed very early in this area, since the whey from sheep's and goat's milk cheese is very rich in protein. The yield can be improved if the milk of these small ruminants and/or cream is added to the whey.East-Mediterranean cheese / white brined cheese / whey cheese / pasta filata cheese / goat's cheese / ewe's cheese Résumé -Caractéristiques des principales variétés de fromages traditionnels régionaux des pays de l'est méditerranéen : une revue. Les fromages traditionnels représentent un héritage ré-sultant des savoirs empiriques accumulés et transmis de génération en génération. Les conditions pédoclimatiques dans la plupart des pays de l'est méditerranéen et ses voisins sont caractérisées par des précipitations relativement faibles et irrégulières, des étés chauds et secs et un terrain générale-ment vallonné. De telles conditions environnementales ne sont pas favorables pour les bovins mais conviennent bien aux ovins et caprins. La majorité des fromages traditionnels de ces pays ont été ou sont encore fabriqués à partir du lait de ces deux espèces. La température ambiante relativement élevée, le manque de réfrigération et le fait que la plupart des fromages sont produits dans des petites unités (familiales ou artisanales) font que le marché du fromage est dominé (> 50 %) par des fromages blancs saumurés qui sont affinés et conservés dans la saumure jusqu'à consommation, par exemple le Feta, le Domiati, le Be...

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Section: Biochemistry Of Ripening and Compositional Changesmentioning

confidence: 99%

Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review

Alichanidis

Polychroniadou

2008

Dairy Sci. Technol.

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“…(MCSWEENEY;SOUSA, 2000). Em queijos, a lipólise causada pelas bactérias lipolíticas, hidrolisa os triacilgliceróis com liberação de ácidos graxos e glicerol (FURTADO; CHANDAN, 1983), uma das principais causas do ranço (PERRY, 2004).…”

Section: Introductionunclassified

Estudo da vida útil de queijo Minas

Sangaletti¹,

Porto²,

Brazaca³

et al. 2009

Ciênc. Tecnol. Aliment.

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“…L. bulgaricus had the lowest influence in dairy yogurt viscosity (+0.12236). Although L. bulgaricus was able to breakdown peptides into free amino acids that can contribute to viscosity and sensory quality (McSweeney & Sousa, 2000), it relies on other starter cultures for its growth. L. bulgaricus requires galactose or glucose for its metabolism but it cannot breakdown the lactose in order to feed itself (Nguyen et al, 2012;Zourari, Accolas, & Desmazeaud, 1992).…”

Section: Model Systemmentioning

confidence: 99%

“…Lactobacillus acidophilus, Lactobacillus bulgari-cus and Steptococcus thermophilus are some of the most utilized starter cultures in the production of dairy products (Delorme, 2008). Both L. acidophilus and L. bulgaricus possess proteolytic capability, that is the capable of hydrolyzing food proteins to peptides and amino acids to contribute to texture, taste and aroma of fermented products (McSweeney & Sousa, 2000). The key role of S. thermophilus is to breakdown lactose to lactic acid, and therefore reduce pH to preserve the product.…”

Section: Introductionmentioning

confidence: 99%

The interaction effect of mixing starter cultures on homemade natural yogurt’s pH and viscosity

2017

IJFS

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Dairy yogurts are common food products consumed by people all over the world. Due to the simple process, many people have made their own natural yogurt at home. The fermentation due to the starter culture causes the textural properties of dairy yogurt. However, the literature is surprisingly scarce on the topic of starter culture interactions in the development of textural properties of dairy yogurt. This study investigated the interaction effect of three common starter cultures, Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophiles, on the viscosity of homemade yogurt. Using Design Expert software, a 10-run mixture model experiment was designed to examine the textural properties developed by single or multiple inoculation of these starter cultures. All yogurt formulations reached the isoelectric point of milk and had pHs in the range 3.97 to 4.32. Yogurt formulations with L. acidophilus and S. thermophilus resulted in viscosities which were similar to commercial yogurt viscosity (1.77 Pa·s), while L. bulgaricus resulted in yogurt with a lower viscosity. Based on the mixture model, L. acidophilus had most influence on the yogurt viscosity, followed by S. thermophilus and L. bulgaricus. In conclusion, L. acidophilus can be used as a single starter culture or combined with other starter cultures to develop high viscosity homemade yogurt. A Combination of S. thermophilus and L. acidphilus can also be used to develop high viscosity yogurts. However, L. bulgaricus should not be inoculated alone or become a dominant ratio in multiple starter culture inoculation as it will decrease the overall homemade yogurt viscosity.

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Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review

Cited by 1,056 publications

References 118 publications

Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review

Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review

Estudo da vida útil de queijo Minas

The interaction effect of mixing starter cultures on homemade natural yogurt’s pH and viscosity

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