Controlled and accelerated cheese ripening: the research base for new technology

Law, B. A.

doi:10.1016/s0958-6946(01)00067-x

Cited by 99 publications

(110 citation statements)

References 40 publications

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“…Lactic acid bacteria (LAB) cheese cultures and their proteolytic enzymes are responsible for the breakdown of casein and whey proteins into peptides and free amino acids (FAAs) (Law 2001 (Ong and others 2007). These results supported an earlier observation by El Soda and others (2000) who reported that addition of lactobacilli enhanced bitterness when incorporated into cheddar cheese.…”

Section: Effects Of Probiotic Microorganisms On Sensory Acceptance Ofmentioning

confidence: 99%

Review Article: Sensory Characteristics of Probiotic Cheese

Karimi¹,

Sohrabvandi²,

Mortazavian³

2012

Comp Rev Food Sci Food Safe

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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.

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Section: Effects Of Probiotic Microorganisms On Sensory Acceptance Ofmentioning

confidence: 99%

Review Article: Sensory Characteristics of Probiotic Cheese

Karimi¹,

Sohrabvandi²,

Mortazavian³

2012

Comp Rev Food Sci Food Safe

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“…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%

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

O’Mahony

Sheehan

Delahunty

et al. 2005

Lait

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-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

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“…Queijos de baixo teor de gordura produzidos por méto-dos tradicionais costumam apresentar defeitos sensoriais, como aroma fraco, sabores indesejáveis e textura muito firme e elástica [1,18,22].…”

Section: -Introduçãounclassified

“…O Lactobacillus helveticus tem sido usado como cultura adjunta na produção de queijos semiduros de baixo teor de gordura, promovendo aumento dos níveis de proteólise, diminuição do sabor amargo e intensificação dos sabores desejáveis [6] A diversidade da microflora é considerada o principal fator determinante do perfil de aroma e sabor dos queijos [18]. Assim, quando se estuda a influência de culturas adjuntas no sabor e aroma de queijos, é interessante partir de um leite estéril ou com uma contagem microbiológica inicial bastante baixa; dessa maneira, é possível avaliar com mais precisão o papel das culturas adjuntas, já que a competição com outros microorganismos é minimizada.…”

Section: Introductionunclassified

Efeito do uso de cultura adjunta (Lactobacillus helveticus) na proteólise, propriedades viscoelásticas e aceitação sensorial de queijo prato light

Barros¹,

Cunha²,

Gallina³

et al. 2006

Ciênc. Tecnol. Aliment.

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SUmmARY EFFECT OF ADJUNCT CULTURE (Lactobacillus helveticus) ON PROTEOLYSIS, VISCOELASTIC PROPERTIES AND SENSORYACCEPTANCE OF REDUCED FAT PRATO CHEESE. Proteolysis, viscoelastic properties and sensory acceptance of reduced fat Prato cheeses made with and without adjunt culture (AC) were evaluated. The cheeses were made from microfiltered milk. Two different treatments were replicated twice: control cheese was made only with traditional starter, while the other was made with the addition of both AC (Lactobacillus helveticus) and traditional starter. Cheese composition was determined after 5 days of manufacture. Proteolysis and rheological properties were evaluated after 5, 25 and 45 days. Viscoelastic parameters were obtained using relaxation tests. Cheese sensory properties were evaluated using acceptability tests. There was no statistical difference (p>0,05) in cheese composition. The proteolysis depth indexes were significantly higher (p<0.05) at the end of maturation for cheese made with AC. There was no statistical difference (p>0.05) in viscoelastic parameters for cheeses made with and without AC. Sensory acceptability tests indicated significant difference (p<0.05) between samples for flavor, texture and global impression. Cheese made with AC was better graded than cheese made only with starter. Buying intention grades showed that 70% consumers would certainly or probably buy cheese made with AC, while only 43.4% would behave the same with control cheese.

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Controlled and accelerated cheese ripening: the research base for new technology

Cited by 99 publications

References 40 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

Efeito do uso de cultura adjunta (Lactobacillus helveticus) na proteólise, propriedades viscoelásticas e aceitação sensorial de queijo prato light

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