Mould-Ripened Cheeses

Gripon, J.C.

doi:10.1007/978-1-4615-2800-5_4

Cited by 54 publications

(56 citation statements)

References 119 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Penicillium spp and microorganisms from the smear of bacteria! surface-ripened cheeses produce pote nt extracellular proteinases and peptidases (Gripon, 1993;Reps, 1993).…”

Section: The Adijun Ct Startermentioning

confidence: 99%

Chemical methods for the characterization of proteolysis in cheese during ripening

McSweeney

Fox

1997

Lait

150

View full text Add to dashboard Cite

Summary -Proteolysis is the principal and most complex biochemical event which occurs during the maturation of most cheese varieties. Proteolysis has been the subject of much study and a range of analytieal techniques has been developed to assess its extent and nature. Methods for assessing proteolysis can he c1assified under two broad headings: non-specifie and specifie techniques, both of which are reviewed. Non-specifie techniques include the quantitation of nitrogen soluble in various extractants or precipitants and the Iiberation of reactive groups. Specifie techniques include those which resolve individual peptides or free amino acids, principally chromatography or electrophoresis. Techniques are often combined into a fractionation scheme for cheese nitrogen to facilitate the isolation of individual peptides. Methods for the identification of individual peptides are also reviewed. Strategies for assessing proteolysis in various cheese varieties are discussed.proteolysis / cheese ripening / methodology Résumé -Méthodes chimiques pour la caractérisation de la protéolyse des fromages durant l'affinage. La protéolyse, qui est le phénomène principal et le plus complexe intervenant dans la maturation de la plupart des fromages, a été le sujet de nombreuses études. Toute une gamme de techniques analytiques a été développée afin de permettre une meilleure compréhension de ce phénomène. Les méthodes de suivi de la protéolyse peuvent être classées en deux grands chapitres, traités dans cette revue: les techniques non spécifiques, et les techniques spécifiques. Les techniques non spécifiques incluent la quantification de l'azote soluble dans les divers extraits, et s'intéressent aussi à la libération des groupements réactifs. Les techniques spécifiques, principalement la chromatographie ou l'élec-trophorèse, sont celles permettant de séparer les peptides ou les acides aminés libres. Ces diverses techniques sont souvent combinées dans la stratégie de purification de la fraction azotée du fro-

show abstract

“…Penicillium spp and microorganisms from the smear of bacteria! surface-ripened cheeses produce pote nt extracellular proteinases and peptidases (Gripon, 1993;Reps, 1993).…”

Section: The Adijun Ct Startermentioning

confidence: 99%

Chemical methods for the characterization of proteolysis in cheese during ripening

McSweeney

Fox

1997

Lait

150

View full text Add to dashboard Cite

show abstract

“…LAB, surface bacteria, yeasts and moulds [19]. A wide range of yeasts and surface bacteria have been isolated from traditional cheese, but little is known about their behaviour when cultivated in association.…”

Section: Introductionmentioning

confidence: 99%

Contribution of several cheese-ripening microbial associations to aroma compound production

Arfi

Leclercq-Perlat

Baucher

et al. 2004

Lait

View full text Add to dashboard Cite

-The aromatic potential of various cocultures of yeasts, Brevibacterium linens and lactic acid bacteria (LAB) was studied in cheese-based medium. Three yeasts (Debaryomyces hansenii, Geotrichum candidum and Kluyveromyces lactis) were cultivated in association with B. linens, in the presence or in the absence of LAB -added as the commercial lactic acid starter Flora Danica ® . Various parameters were analysed such as aroma compound production, the growth of each microorganism and lactose/lactate degradation. All tested yeasts could grow in all the associations regardless of the presence or the absence of LAB. LAB enhanced the growth of B. linens in D. hansenii associations, but they reduced B. linens' growth when associated with K. lactis. When cultivated alone, LAB produced very few aroma compounds and in lesser amount than the yeast-B. linens associations. In pure cultures of LAB, ethanol was the major volatile compound, and only scanty amounts of other volatile compounds were produced. The K. lactis-B. linens association exhibited the most diversified aroma compound profile with high quantities of S-methyl thioacetate and ethyl acetate. LAB promoted the synthesis of volatile sulphur compounds in this association.

show abstract

“…Observa-se, também, um aumento gradual dos índices de acidez, durante o período de maturação, nos dois tratamentos. Gripon (1987) relata que durante o período de maturação ocorre aumento nos níveis de ácidos graxos livres. Macedo et al (1996), em experimento com queijo Serra, encontraram aumento gradual dos índices de acidez durante o período de maturação.…”

Section: Composição Dos Queijos Durante O Período De Maturaçãounclassified

“…No caso de o queijo ter orifícios a mais ou a menos, o desenvolvimento do mofo pode ser excessivo ou escasso, afetando o flavor do produto (Kinsella & Hwang, 1976). Segundo Gripon (1987), em queijos azuis o desenvolvimento do mofo é fator essencial para o desenvolvimento do aroma, ou seja, se o crescimento do mofo é excessivo ou limitado, o aroma se torna forte ou fraco, respectivamente.…”

Section: Composição Dos Queijos Durante O Período De Maturaçãounclassified

Queijo gorgonzola fabricado com leite pasteurizado por ejetor de vapor e HTST: parâmetros físico-químicos e sensoriais

Sbampato

Abreu

Furtado³

2000

Pesq. agropec. bras.

View full text Add to dashboard Cite

Termos para indexação: pasteurização, lipólise, metilcetonas, maturação de queijos. GORGONZOLA TYPE CHEESE MANUFACTURED WITH MILK PASTEURIZED BY THE HTST AND STEAM EJECTOR SYSTEMS:PHYSIC-CHEMICAL AND SENSORY PARAMETERS ABSTRACT -The objective of this work was to evaluate the influence of two pasteurization systems (HTST and steam ejector) on the physic-chemical and sensory characteristics of Gorgonzola type cheese. Sampling and analysis were conducted at 5, 25, 45, 65 and 85 days of ripening. Along the maturation period, pH, acidity index, salt/humidity, gradually increased. Cheeses manufactured with milk pasteurized by the HTST system had average values of pH higher than those manufactured with milk pasteurized by the steam ejector system. Milk pasteurized by the steam ejector system produced cheeses with higher acidity index (lipolysis) and methylketones, which indicate a higher lipolytic activity in these cheeses. The sensory evaluation carried out at 65 days of maturation shows that there was no significant difference between the two treatments, concerning exterior aspects, color, consistence, texture and flavor. However, a significant difference in relation to mold development and aroma was noticed. Cheeses manufactured with milk pasteurized by the steam ejector system, display higher lipolytic activity and mass softer and closer.Index terms: pasteurization, lipolysis, methylketones, cheese ripening. INTRODUÇÃOO consumo de queijos mofados no Brasil tem, a partir da década de 70, aumentado significativamente, bem como o interesse por parte das indústrias na elaboração desses produtos. Uma das melhores opções é, sem dúvida, o célebre queijo Gorgonzola, o qual tem sua origem no Vale do Pó, na Itália. Segun-1 Aceito para publicação em 12 de março de 1999.

show abstract

Mould-Ripened Cheeses

Cited by 54 publications

References 119 publications

Chemical methods for the characterization of proteolysis in cheese during ripening

Chemical methods for the characterization of proteolysis in cheese during ripening

Contribution of several cheese-ripening microbial associations to aroma compound production

Queijo gorgonzola fabricado com leite pasteurizado por ejetor de vapor e HTST: parâmetros físico-químicos e sensoriais

Contact Info

Product

Resources

About