Biochemistry of Cheese Ripening: Proteolysis

Ardö, Ylva; McSweeney, P.L.H.; Magboul, Abdallah A.A.; Upadhyay, Vinod; Fox, Patrick F.

doi:10.1016/b978-0-12-417012-4.00018-1

Cited by 70 publications

(78 citation statements)

References 314 publications

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“…Two large, hydrophobic peptides released from β‐casein (β‐CN) could be identified by their fragmentation patterns of the MS 2 ‐spectra. The peptides β‐CN f193‐209 and β‐CN f194‐209, the latter of which has been shown to be extremely bitter (Visser et al ; Ardö et al ), could be quantified relative to a commercial Edam cheese sample (Figure ). The highest amounts of both peptides were found after one week of cheese maturation, declining during further cheese ripening and this was independent of brine composition.…”

Section: Resultsmentioning

confidence: 99%

Salt reduction in film‐ripened, semihard Edam cheese

Hoffmann

Luzzi

Steffens

et al. 2019

Int J of Dairy Tech

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As a potential measure to improve public health, this study aimed to reduce the sodium (Na) content of film-ripened, semihard Edam cheese to ≤0.4 g Na/100 g (≤1 g NaCl/100 g), while retaining typical quality and safety characteristics. For this, mineral salt substitutions containing potassium (K) were compared with simple NaCl reduction in brine, alongside an adjustment of starter cultures in an effort to enhance taste. Desired Na and K values were achieved, and microbial quality was not compromised in Na-reduced Edam after six weeks of ripening. However, all Na-reduced cheeses tasted bitter and were therefore organoleptically unsatisfactory.

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Section: Resultsmentioning

confidence: 99%

Salt reduction in film‐ripened, semihard Edam cheese

Hoffmann

Luzzi

Steffens

et al. 2019

Int J of Dairy Tech

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“…Primary events are represented by the metabolism of residual lactose, lactate, and citrate, as well as lipolysis and proteolysis. These events are then followed by secondary biochemical mechanisms involved in the metabolism of fatty acids and amino acids, which directly contribute to the synthesis of many VOCs, credited as having a high capacity to influence the cheese flavor [1,2,14].…”

Section: Biochemical Mechanisms Responsible For the Production Of Volmentioning

confidence: 99%

Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet

et al. 2020

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Extensive research has been conducted concerning the determination and characterization of volatile compounds contributing to aroma and flavor in cheese. Considerable knowledge has been accumulated on the understanding of the mechanisms through which these compounds are formed during ripening, as well as on the optimization of the methodological approaches which lead to their detection. More recently, particular attention has been given to the aromatic properties of milk and cheeses obtained from lactating dairy ruminants fed experimental diets, characterized, for instance, by the addition of trace elements, natural supplements, or agricultural by-products rich in bioactive compounds. The purpose of this review is to summarize the major families of volatile compounds most commonly found in these types of dairy products at various ripening stages, describing in greater detail the role of animal diet in influencing the synthesis mechanisms most commonly responsible for cheese flavor determination. A large number of volatile compounds, including carboxylic acids, lactones, ketones, alcohols, and aldehydes, can be detected in cheese. The relative percentage of each compound depends on the biochemical processes that occur during ripening, and these are mainly mediated by endogenous enzymes and factors of bacterial origin whose function can be strongly influenced by the bioactive compounds taken by animals with the diet and released in milk through the mammary gland. Further evaluations on the interactions between volatile compounds and cheese matrix would be necessary in order to improve the knowledge on the synthesis mechanisms of such compounds; in addition to this, more should be done with respect to the determination of synergistic effects of flavor compounds, correlating such compounds to the aroma of dairy products.

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“…The biochemical processes which lead to the synthesis of volatile compounds are very complex (Ardö, McSweeney, Magboul, Upadhyay, & Fox, ; Ganesan & Weimer ; Kilcawley ; McSweeney ; McSweeney, Fox, & Ciocia, ; Thierry et al., ). It is known that the volatile compounds identified in cheese are mainly the products of lipolysis, proteolysis, metabolism of residual lactose, lactate, and citrate.…”

Section: Introductionmentioning

confidence: 99%

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Bertuzzi

McSweeney

Rea

et al. 2018

Comp Rev Food Sci Food Safe

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146

128

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The volatiles responsible for the typical aroma of cheese are produced mainly by lipolytic and proteolytic pathways and by the metabolism of lactose, lactate, and citrate. The volatile profile of cheese is determined by gas chromatography (GC), which includes the extraction, separation, and detection of volatiles. A wide range of extraction techniques is available, and technological improvements have been developed in GC separation and detection that enhance our understanding of the role of individual key volatiles to cheese flavor. To date, for surface-ripened cheese, the main volatiles detected that contribute to flavor include acids, ketones, alcohols, and sulfur compounds. However, based on the limited number of studies undertaken and the approaches used, it appears that a significant degree of bias possibly exists that may have over-or underestimated the impact of specific chemical classes involved in the flavor of these types of cheese.

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Biochemistry of Cheese Ripening: Proteolysis

Cited by 70 publications

References 314 publications

Salt reduction in film‐ripened, semihard Edam cheese

Salt reduction in film‐ripened, semihard Edam cheese

Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

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