Eye Formation and Swiss‐Type Cheeses

Thierry, Anne; Berthier, Françoise; Gagnaire, Valérie; Kerjean, Jean-René; Lopez, Christelle; Noël, Y.

doi:10.1002/9781444323740.ch10

Cited by 7 publications

(7 citation statements)

References 53 publications

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“…The producers of foil ripened semi-hard cheeses use a packaging material to wrap the cheeses during ripening with the goal of limiting the gas and vapour exchange between the product and the surrounding atmosphere. Optimised control of gas transfer, especially CO 2 , in hard and semi-hard cheeses with relevant gas production may allow to better understand the eye growth (Thierry et al, 2010) and the product volume changes during production and shelf life . Despite CO 2 being one of the most important gases affecting the quality of most semi-hard cheeses, the thermodynamic properties of this molecule in relation to semi-hard cheese composition and ripening conditions have rarely been investigated.…”

Section: Introductionmentioning

confidence: 99%

Impact of selected composition and ripening conditions on CO2 solubility in semi-hard cheese

et al. 2016

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Section: Introductionmentioning

confidence: 99%

Impact of selected composition and ripening conditions on CO2 solubility in semi-hard cheese

et al. 2016

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“…Butanoic acid typically has a sweat, cheese aroma (Flavornet ) and has been found to be of high aroma impact in a variety of cheeses (Milo and Reineccius ). Thierry and others () and Preininger and Grosch () both reported that 2,3‐butandione and methylbutanal are important compounds in Swiss cheese flavor. Methylbutanal provides a sweat, acid note while 2,3‐butandione has a buttery aroma (Flavornet ).…”

Section: Resultsmentioning

confidence: 99%

Discrimination of Swiss Cheese from 5 Different Factories by High Impact Volatile Organic Compound Profiles Determined by Odor Activity Value Using Selected Ion Flow Tube Mass Spectrometry and Odor Threshold

Taylor

Wick

Castada

et al. 2013

Journal of Food Science

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Swiss cheese contains more than 200 volatile organic compounds (VOCs). Gas chromatography-mass spectrometry has been utilized for the analysis of volatile compounds in food products; however, it is not sensitive enough to measure VOCs directly in the headspace of a food at low concentrations. Selected ion flow tube mass spectrometry (SIFT-MS) provides a basis for determining the concentrations of VOCs in the head space of the sample in real time at low concentration levels of parts per billion/trillion by volume. Of the Swiss cheese VOCs, relatively few have a major impact on flavor quality. VOCs with odor activity values (OAVs) (concentration/odor threshold) greater than one are considered high-impact flavor compounds. The objective of this study was to utilize SIFT-MS concentrations in conjunction with odor threshold values to determine OAVs thereby identifying high-impact VOCs to use for differentiating Swiss cheese from five factories and identify the factory variability. Seventeen high-impact VOCs were identified for Swiss cheese based on an OAV greater than one in at least 1 of the 5 Swiss cheese factories. Of these, 2,3-butanedione was the only compound with significantly different OAVs in all factories; however, cheese from any pair of factories had multiple statistically different compounds based on OAV. Principal component analysis using soft independent modeling of class analogy statistical differentiation plots, with all of the OAVs, showed differentiation between the 5 factories. Overall, Swiss cheese from different factories was determined to have different OAV profiles utilizing SIFT-MS to determine OAVs of high impact compounds.

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“…CO 2 produced by propionic acid bacteria allow the cheese body to open for eyes' growth. This is made possible by wrapping the rindless cheeses into a barrier packaging material and eyes' growth depend therefore on the balance between losses though the packaging film and production by the bacteria [4]. CO 2 could be also injected in the cheese packaging headspace for delaying bacterial growth via its bacteriostatic effects in Modified Atmosphere Packaging (MAP) system [5].…”

Section: Introductionmentioning

confidence: 99%

Origine et devenir des gaz dissous dans le fromage

Acerbi¹,

Guillard²,

McSweeney³

et al. 2020

STA

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La dissolution des gaz atmosphériques (oxygène, dioxyde de carbone) dans les fromages sont responsables des modifications physiques et biochimiques (par exemple, évolution de texture ou de couleur) se produisant au cours de l'affinage. Parmi les origines possibles des gaz dissous dans le fromage, on répertorie les gaz produits par des microorganismes volontairement ajoutés au lait ou bien la contamination par des gaz atmosphériques ou encore la production par des microorganismes non désirés. En dépit de l'intérêt de ces gaz dissous dans la conduite de l'affinage des fromages, leurs effets en technologie fromagère sur la qualité du produit ont été peu étudiés. Cette revue répertorie les différentes origines des gaz dissous dans les fromages et leur devenir, en insistant sur les conséquences des transferts de gaz sur les réactions biochimiques et physico-chimiques et la qualité du produit final. Dans cette revue, nous nous efforçons de démontrer que ces transferts impactent significativement la conduite de l'affinage et la durée de vie de nombreuses variétés de fromages. Une meilleure compréhension des mécanismes de transfert (diffusivité, solubilité) dans les pâtes fromagères s'avèrent donc nécessaire pour contrôler la qualité industrielle finale du produit. ABSTRACT. Contact between atmospheric gases (oxygen, carbon dioxide) and food products like cheese lead to relevant biochemical and physical changes (for example, evolution of texture and colour). Among possible origin of gases in cheese, it could be gases intentionally produced by microorganisms, or voluntarily introduced during cheese preparation or on the contrary unwanted contamination from atmospheric gases, spoilage microflora, etc. In spite of their interest in cheese ripening, the effects of gases during cheese making and storage has been so far under investigated. This review discusses the possible origin and fate of gas in cheese, highlighting the consequences of gas transfer on cheese biochemical and physical properties and quality. We attempt to demonstrate that gas transfer relevantly affects the ripening and shelf life of many cheese varieties. A better understanding of gas transfer properties (diffusivity, solubility) in cheese products during ripening may allow to better control the industrial quality of the final product. MOTS-CLÉS. Fromage, gaz atmosphériques, diffusivité, solubilité, loi de Henry, loi de Fick.

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Eye Formation and Swiss‐Type Cheeses

Cited by 7 publications

References 53 publications

Impact of selected composition and ripening conditions on CO2 solubility in semi-hard cheese

Impact of selected composition and ripening conditions on CO2 solubility in semi-hard cheese

Discrimination of Swiss Cheese from 5 Different Factories by High Impact Volatile Organic Compound Profiles Determined by Odor Activity Value Using Selected Ion Flow Tube Mass Spectrometry and Odor Threshold

Origine et devenir des gaz dissous dans le fromage

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