Impact of ripening strains on the typical flavour of goat cheeses

Gaborit, P.; Menard, Anthony; Morgan, François

doi:10.1016/s0958-6946(01)00061-9

Cited by 45 publications

(46 citation statements)

References 15 publications

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“…However, this trend was difficult to correlate with the culturedependent methods. Since D. hansenii produces sulfur compounds, both the alkalinization profile and the odor of the model cheese may have been modified by the presence of this yeast (6,(14)(15)(16)34). Moreover, D. hansenii is known to be unaffected by yeasts or bacterial strains used in red-smear-ripened cheese (31,32) and, therefore, can establish itself in an ecosystem.…”

Section: Discussionmentioning

confidence: 99%

The Composition of Camembert Cheese-Ripening Cultures Modulates both Mycelial Growth and Appearance

Lessard

Bélanger

St‐Gelais

et al. 2012

Appl Environ Microbiol

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The fungal microbiota of bloomy-rind cheeses, such as Camembert, forms a complex ecosystem that has not been well studied, and its monitoring during the ripening period remains a challenge. One limitation of enumerating yeasts and molds on traditional agar media is that hyphae are multicellular structures, and colonies on a petri dish rarely develop from single cells. In addition, fungi tend to rapidly invade agar surfaces, covering small yeast colonies and resulting in an underestimation of their number. In this study, we developed a real-time quantitative PCR (qPCR) method using TaqMan probes to quantify a mixed fungal community containing the most common dairy yeasts and molds: Penicillium camemberti, Geotrichum candidum, Debaryomyces hansenii, and Kluyveromyces lactis on soft-cheese model curds (SCMC). The qPCR method was optimized and validated on pure cultures and used to evaluate the growth dynamics of a ripening culture containing P. camemberti, G. candidum, and K. lactis on the surface of the SCMC during a 31-day ripening period. The results showed that P. camemberti and G. candidum quickly dominated the ecosystem, while K. lactis remained less abundant. When added to this ecosystem, D. hansenii completely inhibited the growth of K. lactis in addition to reducing the growth of the other fungi. This result was confirmed by the decrease in the mycelium biomass on SCMC. This study compares culture-dependent and qPCR methods to successfully quantify complex fungal microbiota on a model curd simulating Camembert-type cheese.

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Section: Discussionmentioning

confidence: 99%

The Composition of Camembert Cheese-Ripening Cultures Modulates both Mycelial Growth and Appearance

Lessard

Bélanger

St‐Gelais

et al. 2012

Appl Environ Microbiol

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“…Goat milk is also important for nutrition physiology, because of lower cholesterol content and higher essential fatty acids content, especially linoleic and linolenic acid (Haenlein 2004;Tamagnini et al 2006). But goat milk cannot be evaluated as drinking milk because of its distinctive "goaty flavour", which arises from the greater amounts of lipid fractions and free fatty acids having low perception limits, like 4-methyl-octanoic acid and 4-ethyl-octanoic acid (Gaborit et al 2001;Jaubert 1997;Skjevdal 1979) and caproic acid (Alichanidis and Polychroniadou 1995). However, processing of this milk into a goat cheese makes it possible to mask the characteristic goat flavour.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Modified Atmosphere and Vacuum Packaging on the Physicochemical, Microbiological, Sensory and Textural Properties of Crottin de Chavignol Cheese

Esmer

Balkir

Seçkin

et al. 2009

FSTR

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In this work, it was aimed to determine the effect of packaging technique on some quality properties of "Crottin de Chavignol" type goat cheese packaged under vacuum (VP) and modified atmosphere (MAP) (%20 CO 2 + %80 N 2 ) during storage at + 4℃ and also to compare these two packaging techniques to be able determine the more suitable packaging technique for "Crottin de Chavignol" type goat cheese.

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“…These cheeses developed a notable flavour characteristic of goat cheese, which gives individuality and quality to this type of cheese (Gaborit et al, 2001). In fact, flavour is one of the main sensory attributes of cheese's quality (Zabaleta et al, 2015).…”

Section: Sensory Evaluationmentioning

confidence: 99%

“…The importance of using the filamentous yeast-like fungus, Geotrichum candidum as a co-starter in dairy products is well known because of its various properties related to the development of flavour and texture in semihard cheeses (Gaborit et al, 2001). In fact, in recent years, there has been increasing interest in the use of this microorganism, especially in the manufacturing of cheeses from pasteurized milk in order to reproduce the characteristics of cheese made from raw milk (Boutrou and Guéguen, 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of an autochthonous starter culture, including lactococci and Geotrichum candidum strains, on the ripening of a semi-hard goats milk cheese

Sacristán¹,

Fernández²,

Castro³

et al. 2016

Afr. J. Microbiol. Res.

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Four batches of Armada semi-hard goat cheese were elaborated from pasteurized milk inoculated with a natural starter culture, constituted of two lactococci strains, combined with a Geotrichum candidum strain. The four G. candidum strains tested as co-starter were selected for their proteolytic and lipolytic activities. The effects of an autochthonous starter on physico-chemical, microbiological and sensorial characteristics during the ripening of this cheese were evaluated. The depth of proteolysis was very low, which confirms the presence of low-level aminopeptidase activity. Fungal population was involved in lipolysis. The cheeses elaborated with G. candidum strains developed a desirable flavour characteristic of goat cheese and a creamy texture. Cheeses from batch I (that included the strain of G. candidum with high lipolytic activity and low proteolytic activity) presented a hardness profile that differed from the others, as it was the batch with the highest scores at thirty days of ripening and was even the best evaluated at the end of ripening because of their odour, fresh balanced pleasant taste and creamy smooth texture.

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Impact of ripening strains on the typical flavour of goat cheeses

Cited by 45 publications

References 15 publications

The Composition of Camembert Cheese-Ripening Cultures Modulates both Mycelial Growth and Appearance

The Composition of Camembert Cheese-Ripening Cultures Modulates both Mycelial Growth and Appearance

The Effect of Modified Atmosphere and Vacuum Packaging on the Physicochemical, Microbiological, Sensory and Textural Properties of Crottin de Chavignol Cheese

Effect of an autochthonous starter culture, including lactococci and Geotrichum candidum strains, on the ripening of a semi-hard goats milk cheese

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