Diacetyl and Acetaldehyde Concentrations During Ripening of Kefalotyri Cheese

Abstract

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).

Descriptive Characteristics and Cheesemaking Technology of Greek Cheeses Not Listed in the EU Geographical Indications Registers

“…The cheesemaking technology may vary in different places in Greece where Kefalotyri is produced [19,47]. Raw milk is used for its artisanal manufacture; however, nowadays, pasteurized milk is used for its production [24,[47][48][49][50][51][52][53].…”

D-Erythrulose Reductase Can Also Reduce Diacetyl: Further Purification and Characterization of D-Erythrulose Reductase from Chicken Liver

“…This shows that D-erythrulose reductase also plays an important role in the liver. Dicarbonyl compounds such as diacetyl, a good substrate of the enzyme, are present in many everyday foods and beverages, such as alcoholic drinks (9, JO), milk (11), butter (12), buttermilk (13), cheese (14,15), and orange juice (16). Borders and Riordan reported that about 1 mM diacetyl modified arginine residues in proteins (17), which suggests that a high concentration of diacetyl may be toxic for animals.…”