Dutch-Type Varieties

Walstra, P.; Noomen, A.; Geurts, T.J.

doi:10.1007/978-1-4615-2648-3_2

Cited by 30 publications

(12 citation statements)

References 7 publications

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“…In previous sections, flavour has been introduced as an important product characteristic of fermented dairy products, e.g., cheese. Flavour compounds in cheese arise from the action of enzymes from rennet, milk, the (secondary) starter and non-starter bacteria, together with non-enzymatic conversions [24][25][26][27]]. In case of cheese ripening, the formation of flavours is a rather slow process involving various chemical and biochemical conversions of milk components.…”

Section: (Bio-)chemical Routes Leading From Proteins To Flavourmentioning

confidence: 99%

Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products

SMIT

Engels

2005

FEMS Microbiology Reviews

286

285

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Flavour development in dairy fermentations, most notably cheeses, results from a series of (bio)chemical processes in which the starter cultures provide the enzymes. Particularly the enzymatic degradation of proteins (caseins) leads to the formation of key-flavour components, which contribute to the sensory perception of dairy products. More specifically, caseins are degraded into peptides and amino acids and the latter are major precursors for volatile aroma compounds. In particular, the conversion of methionine, the aromatic and the branched-chain amino acids are crucial. A lot of research has focused on the degradation of caseins into peptides and free amino acids, and more recently, enzymes involved in the conversion of amino acids were identified. Most data are generated on Lactococcus lactis, which is the predominant organism in starter cultures used for cheese-making, but also Lactobacillus, Streptococcus, Propionibacterium and species used for surface ripening of cheeses are characterised in their flavour-forming capacity. In this paper, various enzymes and pathways involved in flavour formation will be highlighted and the impact of these findings for the development of industrial starter cultures will be discussed.

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Section: (Bio-)chemical Routes Leading From Proteins To Flavourmentioning

confidence: 99%

Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products

SMIT

Engels

2005

FEMS Microbiology Reviews

286

285

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“…With the nutritious media, this semihard cheese can be highly susceptible to microbial hazard in ambient conditions (room temperature, high O 2 ), including the mold’s ability to stay vital at refrigeration temperature, but also at low values of O 2 , pH, and water activity [ 1 ]. The water activity of the Gouda cheese itself has been reported as an average of 0.972 [ 2 ]. When contaminated with pathogenic bacteria or toxigenic fungi, a rapid growth fosters deterioration of the texture and mycotoxin production [ 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

Reduction in Spoilage Microbiota and Cyclopiazonic Acid Mycotoxin with Chestnut Extract Enriched Chitosan Packaging: Stability of Inoculated Gouda Cheese

Kõrge

Šeme

Bajić

et al. 2020

Foods

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Active chitosan-based films, blended with fibrous chestnut (Castanea sativa Mill.) tannin-rich extract were used to pack Gouda cheese that has been contaminated with spoilage microflora Pseudomonas fluorescens, Escherichia coli, and fungi Penicillium commune. A comprehensive experimental plan including active chitosan-based films with (i) chestnut extract (CE), (ii) tannic acid (TA), and (iii) without additives was applied to evaluate the film′s effect on induced microbiological spoilage reduction and chemical indices of commercial Gouda cheese during 37 days while stored at 4 °C and 25 °C, respectively. The cheese underwent microbiology analysis and chemical assessments of ultra-high-performance liquid chromatography (UHPLC) (cyclopiazonic acid), pH, and moisture content. The biopackaging used for packing cheese was characterized by mechanical properties before food packaging and analyzed with the same chemical analysis. The cheese microbiology showed that the bacterial counts were most efficiently decreased by the film without additives. However, active films with CE and TA were more effective as they did not break down around the cheese and showed protective properties against mycotoxin, moisture loss, and pH changes. Films themselves, when next to high-fat content food, changed their pH to less acidic, acted as absorbers, and degraded without plant-derived additives.

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“…cremoris. Pra¨st is made with rind and the ripening period is commonly 4-5 months long (Walstra, Noomen, & Geurts, 1993). The commercial manufacture of Pra¨st is a controlled process that utilizes pasteurized milk in a dedicated plant under hygienic conditions.…”

Section: Introductionmentioning

confidence: 99%

Phenotypic and PCR-based characterization of the microflora in Präst cheese during ripening

Østlie

Eliassen

Florvaag

et al. 2005

International Dairy Journal

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Dutch-Type Varieties

Cited by 30 publications

References 7 publications

Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products

Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products

Reduction in Spoilage Microbiota and Cyclopiazonic Acid Mycotoxin with Chestnut Extract Enriched Chitosan Packaging: Stability of Inoculated Gouda Cheese

Phenotypic and PCR-based characterization of the microflora in Präst cheese during ripening

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