Acceleration of Cheese Ripening

Wilkinson, Martin G.

doi:10.1007/978-1-4615-2650-6_14

Cited by 42 publications

(46 citation statements)

References 80 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Overall, in both cheese models, adjunct cultures of L. rhamnosus I73, and, to a lower degree L. rhamnosus I77, showed the highest impact on secondary proteolysis, which was characterized by the production of more hydrophilic peptides and an increase of FAAs, especially Ser, Arg, Pro, Val, Lys, and Leu in both cheeses and also Glu in Pategrás cheeses (Milesi and others 2009). These changes are consistent with cheese ripening acceleration (El Soda 1993;Wilkinson 1993). However, the addition of the 2 cultures of L. rhamnosus studied brought about some quality defects, such as postacidification in both soft and semihard cheese models (Milesi and others 2009).…”

Section: Effects Of Proteolysis Derived By Probiotics On Sensory Charsupporting

confidence: 75%

Review Article: Sensory Characteristics of Probiotic Cheese

Karimi¹,

Sohrabvandi²,

Mortazavian³

2012

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Cheese has a good potential for delivery of probiotic microorganisms into the human intestine. In addition, the very wide variety of cheese types all over the world, consumption of cheese by almost everybody, as well as the high nutritional value of cheese constitute growing market for probiotic cheese. Probiotic microorganisms must survive in food products above a standard level until the time of consumption without adversely changing their sensory attributes. Since probiotic microorganisms could affect the flavor, texture, and appearance of dairy products, the sensory attributes of these products have been the subject of numerous studies. This article reviews the sensory characteristics of cheese as affected by probiotic microorganisms.

show abstract

Section: Effects Of Proteolysis Derived By Probiotics On Sensory Charsupporting

confidence: 75%

Review Article: Sensory Characteristics of Probiotic Cheese

Karimi¹,

Sohrabvandi²,

Mortazavian³

2012

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…A multitude of approaches have been adopted to accelerate Cheddar cheese ripening [31,58,62]. A number of these approaches have shown, with varying success, acceleration of lipolysis in Cheddar cheese during ripening.…”

Section: Introductionmentioning

confidence: 99%

“…Increasing temperature as a means of accelerating ripening has the advantage of potential cost savings (maintenance of sub-ambient temperature storage) [12], is technologically simple [58] and there are no legal barriers. The major limitations of this technique are the increased risk of microbial spoilage and the development of unbalanced flavour [62]. In spite of its simplicity and effectiveness, elevated temperature has been the subject of relatively few studies to accelerate the ripening of Cheddar cheese [11,16,22,23,45,49].…”

Section: Introductionmentioning

confidence: 99%

Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments

O’Mahony

Sheehan

Delahunty

et al. 2005

Lait

View full text Add to dashboard Cite

-Commercial Cheddar cheeses were ripened under each of 7 temperature-time treatments ranging in temperature from 4 to 12°C for a total of 270 d. The levels of total and individual free fatty acids (FFA), as measured by gas chromatography, increased with increasing ripening temperature and progressive ripening time for all 7 cheeses. Increasing ripening temperature by 4°C, from 8 to 12°C, resulted in a greater relative increase in the accumulation of FFA than a ripening temperature increase of the same magnitude from 4 to 8°C. While increasing ripening temperature and time resulted in increases in the levels of short-(C 4:0 -C 8:0 ), medium-(C 10:0 -C 14:0 ) and long-(C 16:0 -C 18:3 ) chain FFA, the greatest relative increases in FFA levels were found for those in the shortchain FFA class. The results also suggested that the use of higher temperatures during the early stages of ripening (1 to 60 d) was most effective at accelerating lipolysis. Descriptive analysis was used for assessment of the sensory properties of the cheeses during ripening. Cheddar cheese ripened at high temperature (12°C) developed flavour and aroma profiles to an intensity characteristic of typical mature Cheddar cheese in a relatively short time (120 d). Conversely, irrespective of ripening time, Cheddar cheese ripened at low temperature (4°C) did not attain the flavour and aroma characteristics typical of mature Cheddar cheese.Cheddar cheese / ripening temperature / lipolysis / flavour / free fatty acids

show abstract

“…As a result, a number of surveys comparing autolysis of lactococcal strains have been conducted (8,16,26,34) and the autolytic systems of several strains have been characterized (5,27,29). It is noteworthy that alternative methods to accelerate ripening are available, and these include the addition of exogenous proteinase or peptidase preparations to the curd at the salting stage (17,37) or the exploitation of bacteriocin-producing starter strains to mediate targeted lysis of individual starter strains (24).…”

mentioning

confidence: 99%

Investigation of the Relationship between Lysogeny and Lysis of Lactococcus lactis in Cheese Using Prophage-Targeted PCR

O’Sullivan

Ross

Fitzgerald

et al. 2000

Appl Environ Microbiol

View full text Add to dashboard Cite

The ability of lactococcal strains to lyse (and release intracellular enzymes) during cheese manufacture can be a very desirable trait and has been associated with improvement in flavor and acceleration of cheese ripening. Using a laboratory-scale cheese manufacturing assay, the autolytic behavior of 31 strains of Lactococcus lactis was assessed. In general, marked variation was observed between strains with a 20-fold difference between the best and worst lysing strains based on the release of the intracellular enzyme lactate dehydrogenase. In a parallel experiment, the genomes of these strains were examined for the presence of prophage integrase (int) sequences by using conserved primer sequences from known lysogenic phage. Results demonstrated that the lytic behavior of lactococcal starter strains significantly correlates with the presence of prophage sequences. These results highlight not only the contribution of prophage to starter cell lysis but also the potential of PCR as a useful initial screen to assess strains for this important industrial trait.

show abstract

Acceleration of Cheese Ripening

Cited by 42 publications

References 80 publications

Review Article: Sensory Characteristics of Probiotic Cheese

Review Article: Sensory Characteristics of Probiotic Cheese

Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments

Investigation of the Relationship between Lysogeny and Lysis of Lactococcus lactis in Cheese Using Prophage-Targeted PCR

Contact Info

Product

Resources

About