Cheese‐Ripening and Cheese Flavour Technology

Law, B. A.

doi:10.1002/9781444323740.ch7

Cited by 25 publications

(22 citation statements)

References 51 publications

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“…Due to these differences a higher number of nonstarter lactic acid bacteria (NSLAB) in sheep's milk on Farm 2 were assumed, taking into account that Krk cheese is produced from raw sheep's milk. The fermentation of residual lactose in the cheese matrix during ripening by adventitious NSLAB can cause the over-acidification (Law 1999) that occurred on Farm 2. This was confirmed by comparing lactic acid concentration among farms, which was significantly ( P < 0.01) higher on Farm 2 (Table 2).…”

Section: Cheese Characteristicsmentioning

confidence: 99%

Characteristics of traditional Croatian ewe's cheese from the island of Krk

Mikulec¹,

Kalit²,

Havranek³

et al. 2008

Int J of Dairy Tech

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Krk cheese is a hard, full‐fat cheese made from raw sheep's milk, characterized by a delicate, full and strong flavour. The aim of this study was to determine farm influence on the chemical composition of sheep's milk for Krk cheese production, and the chemical characteristics of Krk cheese during ripening. Gross composition of the milk used complies with the average sheep's milk composition from the Croatian Adriatic region. During ripening, fat, protein, salt content and lactic acid concentration increased (P < 0.01), as well as the water‐soluble nitrogen fraction and the 12%‐trichloroacetic‐acid‐soluble nitrogen fraction (P < 0.05). Degradation of β‐casein could be an indicator of the ripening quality of Krk cheese.

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Section: Cheese Characteristicsmentioning

confidence: 99%

Characteristics of traditional Croatian ewe's cheese from the island of Krk

Mikulec¹,

Kalit²,

Havranek³

et al. 2008

Int J of Dairy Tech

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“…Hence, any mechanism that can accelerate ripening can potentially significantly reduce manufacturing costs. Numerous approaches to accelerate Cheddar cheese ripening exist and are generally subdivided into the following categories: (a) elevated ripening temperatures, (b) starter culture development (including genetic engineering), (c) use of adjunct cultures (including attenuated cultures), (d) addition of curd slurries/amino acids (e) high pressure processing and (f) use of exogenous enzymes (free or encapsulated) (Azarnia, Robert, & Lee, 2006;Coulson, Pawlett, & Wivell, 1992;El Soda, 1993;El Soda & Pandian, 1991;Fox, 1988;Fox et al, 1996;Law, 1999Law, , 2001Upadhyay & McSweeney, 2003;Wilkinson, 1993).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening

Kilcawley

Nongonierma

Hannon

et al. 2012

International Dairy Journal

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“…However, the growth and activity of the micro-organisms present in the milk may also be directly related to milk components with anti-microbial activity, such as lactoferrin, which has been shown to be heritable [50]. Another hypothesis is that very indirect relationships may occur between the technological properties of milk, such as curd firming and syneresis, i.e., water expulsion from the curd [51] and the growth and activity of micro-organisms in cheeses, and the main compounds of milk, such as caseins. Indeed, the content in milk caseins and their genetic variants drive coagulation and draining kinetics and may modify the water content of fresh cheese [52], which, in turn, may modify the growth or activity of micro-organisms during cheese ripening.…”

Section: Resultsmentioning

confidence: 99%

From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS)

et al. 2016

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BackgroundVolatile organic compounds determine important quality traits in cheese. The aim of this work was to infer genetic parameters of the profile of volatile compounds in cheese as revealed by direct-injection mass spectrometry of the headspace gas from model cheeses that were produced from milk samples from individual cows.MethodsA total of 1075 model cheeses were produced using raw whole-milk samples that were collected from individual Brown Swiss cows. Single spectrometry peaks and a combination of these peaks obtained by principal component analysis (PCA) were analysed. Using a Bayesian approach, we estimated genetic parameters for 240 individual spectrometry peaks and for the first ten principal components (PC) extracted from them.ResultsOur results show that there is some genetic variability in the volatile compound fingerprint of these model cheeses. Most peaks were characterized by a substantial heritability and for about one quarter of the peaks, heritability (up to 21.6%) was higher than that of the best PC. Intra-herd heritability of the PC ranged from 3.6 to 10.2% and was similar to heritabilities estimated for milk fat, specific fatty acids, somatic cell count and some coagulation parameters in the same population. We also calculated phenotypic correlations between PC (around zero as expected), the corresponding genetic correlations (from −0.79 to 0.86) and correlations between herds and sampling-processing dates (from −0.88 to 0.66), which confirmed that there is a relationship between cheese flavour and the dairy system in which cows are reared.ConclusionsThis work reveals the existence of a link between the cow’s genetic background and the profile of volatile compounds in cheese. Analysis of the relationships between the volatile organic compound (VOC) content and the sensory characteristics of cheese as perceived by the consumer, and of the genetic basis of these relationships could generate new knowledge that would open up the possibility of controlling and improving the sensory properties of cheese through genetic selection of cows. More detailed investigations are necessary to connect VOC with the sensory properties of cheese and gain a better understanding of the significance of these new phenotypes.Electronic supplementary materialThe online version of this article (doi:10.1186/s12711-016-0263-4) contains supplementary material, which is available to authorized users.

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Cheese‐Ripening and Cheese Flavour Technology

Cited by 25 publications

References 51 publications

Characteristics of traditional Croatian ewe's cheese from the island of Krk

Characteristics of traditional Croatian ewe's cheese from the island of Krk

Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening

From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS)

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