Influence of milk treatment and ripening conditions on quality of Raclette cheese

Klantschitsch, Thorid; Bachmann, H; Puhan, Z.

doi:10.1051/lait:2000107

Cited by 20 publications

(19 citation statements)

References 10 publications

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“…Their presence, in association with those of other milk microflora, was positively correlated to aroma notes described as "pungent" in experimental mini Swiss-type cheeses made from raw milk [7]. They were also shown to be responsible for an atypical flavour in raw milk Raclette cheese [33].…”

Section: Role Of Propionibacteria In the Formation Of Cheese Flavourmentioning

confidence: 85%

Production of cheese flavour compounds derived from amino acid catabolism by Propionibacterium freudenreichii

Thierry

Maillard

2002

Lait

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-The catabolism of amino acids by cheese micro-organisms results in the production of various volatile flavour compounds. It was recently shown to be a rate-limiting factor in the formation of cheese flavour, leading to an increased interest in elucidating the pathways and the flora involved. This paper reviews the ability of propionibacteria (PAB) to produce flavour compounds deriving from branched-chain, aromatic and sulphur-containing amino acids. In culture media, PAB produced volatile compounds derived from Leu, Ile, Met and Phe. In cheese, the presence of PAB is positively correlated to the amount of acids, alcohols and/or aldehydes derived from Leu or Ile. The metabolic pathways of amino acid conversion to flavour compounds by PAB have been only partly elucidated. Aminotransferase(s) catalyse the first step of conversion of branched-chain, aromatic amino acids and methionine, with a higher activity for branched-chain amino acids. The α-keto acids resulting from transamination are further degraded to various compounds by resting cells of PAB. So α-ketoisocaproic acid, derived from Leu, is essentially converted to isovaleric acid by a ketoacid dehydrogenase complex; phenylpyruvic acid, derived from Phe, is converted to phenyllactic acid, phenylacetic acid, benzoic acid and benzaldehyde. Methionine can also be directly degraded by α, γ -elimination, leading to methanethiol. The amino acid catabolism pathways in PAB share similarities with those of lactic acid bacteria but PAB seem to produce higher amounts of branched-chain acids, which are important flavour compounds in cheese.propionibacteria / flavour compound / amino acid / catabolism / cheese ripening Résumé -Production de composés d'arôme du fromage issus du catabolisme des acides aminés par Propionibacterium freudenreichii. Le catabolisme des acides aminés par les micro-organismes du fromage entraîne la formation de composés volatils variés. C'est une étape limitante de la formation de la flaveur du fromage, et les recherches visant à déterminer les voies métaboliques et les flores impliquées se sont récemment multipliées. Cette revue fait le point sur le catabolisme des acides aminés en composés d'arôme chez les bactéries propioniques (PAB). Les PAB sont impliquées dans la formation des composés volatils dérivant de Leu, Ile, Phe et Met, par des voies métaboliques qui ne sont que partiellement connues. La première étape de conversion des acides aminés ramifiés, aromatiques et de la méthionine est catalysée par une(des) aminotransférase(s). Les cétoacides résul-tant de la transamination sont ensuite dégradés en différents composés. Ainsi, l'acide α-cétoisoca-proïque, issu de Leu, est pour l'essentiel converti en acide isovalérique par un complexe cétoacide déshydrogénase ; l'acide phénylpyruvique, issu de Phe, est converti en acide phényllactique, acide phénylacétique, acide benzoïque et benzaldéhyde. La méthionine peut également être directement dégradée par α, γ -élimination, formant du méthanethiol. Ces voies cataboliques présentent des si...

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Section: Role Of Propionibacteria In the Formation Of Cheese Flavourmentioning

confidence: 85%

Production of cheese flavour compounds derived from amino acid catabolism by Propionibacterium freudenreichii

Thierry

Maillard

2002

Lait

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“…However, studies on the effect of milk pasteurisation on the volatile composition of cheese and its relation to flavour properties are scarce. In general, lower levels of most of the volatile compounds such as fatty acids, ketones, aldehydes, alcohols, esters, lactones or sulphur compounds were found in PM cheeses than in RM cheeses (Ferna´ndez-Garcı´a et al, 2002;Klantschitsch, Bachmann, & Puhan, 2000;Ortigosa et al, 2001). However, in some types of cheeses made from pasteurised milk, higher levels of ketones, particularly methyl-ketones, have been reported (Buchin et al, 1998;Ferna´ndez-Garcı´a et al, 2002).…”

Section: Introductionmentioning

confidence: 93%

Volatile composition and sensory properties of industrially produced Idiazabal cheese

Barrón

Redondo

Aramburu

et al. 2007

International Dairy Journal

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“…Reduction in free fatty acid production can be observed in milk lacking their endogenous microbial flora [58,80], despite the fact that high heat-treated milk generally yields better acid production by lactic acid bacteria than raw milk, as reviewed by Feldstein and Westhoff [47]. Flavour changes also include modification of the free amino acid and peptidic profiles released during ripening of semi-hard cheeses [58] or of a range of soft to hard cheeses [83].…”

Section: Quality Of Cheeses Made With Heated Milkmentioning

confidence: 99%

Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review

Guyomarc’H

2006

Lait

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-The heat-treatment of cheese milk, or whey, to denature the whey proteins has long been the most applied means of recovering these proteins, either directly in the cheese curd, or as added to the cheese milk prior to renneting. In heat-treated milk, the interaction of the denatured whey proteins with the casein micelles, however, limits the primary phase of the enzymatic reaction, and prevents fusion of the casein micelles. Cheeses containing heat-denatured whey proteins also exhibit excessive moisture, a crumbly and soft texture, and poor meltability. Various technological means to reduce these drawbacks are reviewed. Especially, it is generally accepted that the heat-treatment of skim milk at alkaline pH generates aggregates of denatured whey proteins and κ-casein in the serum phase of milk, rather than on the surface of the casein micelles. As a consequence, the casein micelles are depleted in κ-casein, and free of denatured whey proteins. However, the attempts made to exploit this interesting protein distribution in cheese-making remain scarce, despite their promising results. Résumé -Récupération des protéines sériques du lait dans le caillé fromager au moyen de la formation d'agrégats thermo-induits, et intérêt de chauffer le lait à pH alcalin dans le but de conserver son aptitude à la coagulation présure. Revue. Le traitement thermique du lait ou de lactosérum est un des moyens les plus utilisés pour incorporer les protéines sériques ainsi dénatu-rées, soit directement dans le caillé, soit sous forme d'ingrédient ajouté au lait fromager. Cependant, l'interaction entre les protéines sériques dénaturées et les micelles de caséines, due au chauffage du lait, a pour effet de limiter la phase primaire de la coagulation par la présure, ainsi que la fusion des micelles déstabilisées. Les fromages obtenus à partir de lait chauffé sont aussi plus humides, plus mous, plus granuleux et moins aptes à la fonte que les fromages standards. Les moyens technologiques de pallier ces inconvénients sont rappelés. En particulier, il est connu que le traitement thermique du lait à pH alcalin favorise la formation d'agrégats de protéines sériques dénaturées et de caséine κ dans la phase soluble du lait, plutôt qu'en surface des micelles de caséines. En consé-quence, la teneur en caséine κ des micelles est réduite et celles-ci ne sont pas recouvertes de protéi-nes sériques dénaturées. Cependant, peu d'études ont tenté d'exploiter ces caractéristiques du lait chauffé à pH alcalin en technologie fromagère, malgré des résultats prometteurs. coagulation présure / traitement thermique / protéine sérique / fromage

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Influence of milk treatment and ripening conditions on quality of Raclette cheese

Cited by 20 publications

References 10 publications

Production of cheese flavour compounds derived from amino acid catabolism by Propionibacterium freudenreichii

Production of cheese flavour compounds derived from amino acid catabolism by Propionibacterium freudenreichii

Volatile composition and sensory properties of industrially produced Idiazabal cheese

Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review

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