Isolation and Identification of Acidic and Neutral Carbonyl Compounds in Different Varieties of Cheese

Bassett, Emmett W.; Harper, W. J.

doi:10.3168/jds.s0022-0302(58)91076-2

Cited by 33 publications

(16 citation statements)

References 7 publications

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“…Their contribu- Antinone et al, 1994;(39) Bassett and Harper, 1958;(40) Dartey and Kinsella, 1971;(41) Gripon, 1993;(42) Moinas et al, 1975;(43) Schwartz and Parks, 1963a;(44) Schwartz and Parks, 1963b;(45) Schwartz et al, 1963. tion to Limburger and Trappist aroma has been recognized for some time (Grill et al, 1966a,b).…”

Section: Neutral Compoundsmentioning

confidence: 96%

Current Knowledge of Soft Cheeses Flavor and Related Compounds

Sablé

Cottenceau

1999

J. Agric. Food Chem.

165

144

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Cheese aroma is the result of the perception of a large number of molecules belonging to different chemical classes. The volatile compounds involved in the soft cheese flavor have received a great deal of attention. However, there has been less work concerning the volatile compounds in the soft smear-ripened cheeses than in the mold-ripened cheeses. This paper reviews the components that contribute to the characteristic flavor in the soft cheeses such as surface-ripened, Camembert-type, and Blue cheeses. The sensory properties and quantities of the molecules in the different cheeses are discussed.

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Section: Neutral Compoundsmentioning

confidence: 96%

Current Knowledge of Soft Cheeses Flavor and Related Compounds

Sablé

Cottenceau

1999

J. Agric. Food Chem.

165

144

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“…aureus and Salmonella spp. Total carbonyl compounds was determined according to Basset and Harper (1958).…”

Section: Analysis Of Milk and Labnehmentioning

confidence: 99%

Improvement of Milk Composition and Properties of Labneh Using Oil Seeds as Supplement for Lactating Zaraibi Goat Rations

Ayana¹,

El-Shabraw²

2014

Current Research in Dairy Sciences

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Investigating dairy goat feeding is a good way to increase milk yield and improve milk composition and dairy products. Thirty five lactating Zaraibi goats were divided into five groups; seven in each, besides control, two levels of canola seeds 5 and 10% and two levels of sunflower seeds 7 and 14% were used instead of 5, 10, 7 and 14% of concentrated feed for group 2, 3, 4 and 5, respectively. Ruminal individual Volatile Fatty Acids (VFA's), some blood constituents (Urea-N, Total protein, Albumin and Globulin) of lactating goats moreover, milk production, major components of milk and Fatty Acid (FA) profile were determined. Milks resulting from these treatments were manufactured Labneh. Significantly (p<0.05), VFA's, acetic acid and the ratio of acetate to propionate increased, but NH3-N, propionic acid and butyric acid decreased for goats fed canola or sunflower diets than the control. A significant difference was noticed among treatments in blood total protein. All treatments improved the milk yield, 4% fat corrected milk (4% FCM). The most of saturated fatty acids reduced while unsaturated and Conjugated C18:2 increased. High Sunflower Seeds (HSFS) treatment was the greatest sensory evaluation with redacting of "goaty odour" in other treatments except the control.

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“…The presence of keto acids in Swiss cheese was described by Bassett and Harper (1958); however, later it was considered that the lactic acid bacteria were not active in amino acid degradation (Law & Kolstad, 1983). The recent work by Yvon, Berthelot, and Gripon (1998) showing the importance of amino acid metabolism in contributing to cheese flavour has changed this view.…”

Section: Introductionmentioning

confidence: 96%