The effect of some manufacturing conditions on the development of flavour in Cheddar cheese

Law, B. A.; Hosking, Zena D.; Chapman, Helen

doi:10.1111/j.1471-0307.1979.tb01901.x

Cited by 39 publications

(22 citation statements)

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“…In agreement with others, (Law, Hosking, & Chapman, 1979;Cromie, Giles, & Dulley, 1987;Martley & Crow, 1993;Folkertsma, Fox, & McSweeney, 1996) ripening temperature had a significant effect on NSLAB populations (Fig. 1).…”

Section: Microbiological Analysissupporting

confidence: 93%

Application of descriptive sensory analysis and key chemical indices to assess the impact of elevated ripening temperatures on the acceleration of Cheddar cheese ripening

Hannon

Wilkinson

Delahunty

et al. 2005

International Dairy Journal

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Section: Microbiological Analysissupporting

confidence: 93%

Application of descriptive sensory analysis and key chemical indices to assess the impact of elevated ripening temperatures on the acceleration of Cheddar cheese ripening

Hannon

Wilkinson

Delahunty

et al. 2005

International Dairy Journal

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“…As reported by Law et al (1979), maturation temperature was the most important factor in determining the flavour intensity of Cheddar cheese made with Lactococcus lactis subsp cremoris NCDO 924 or 1986, either in enclosed (excluding non-starter flora) or open vats. Cheeses ripened at 13 oC for 6 months developed a stronger flavour with less bitterness than those ripened at 6 oC for 9 rnonths, irrespective of the starter or vat used.…”

Section: Ripening Temperaturementioning

confidence: 59%

Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture

Lemieux

Simard

1991

Lait

119

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Summary -Following a definition of bitte mess and a mention of the Iink between the bitterness of peptides and their content of hydrophobie amino acid residues, a detailed description is given of the numerous factors Iikely to influence the development of bitter off-flavour defect in dairy products with emphasis on cheese. Factors such as milk quality, pH, psychrotrophic bacteria, fat and minerai content, the cheese manufacturing process including the cooking temperature, salt concentration and manner of draining the curd, the acidity or the pH of cheese, and sanitary processing and hygienic packaging conditions are less important than bacterial proliferation in the cheese vat and the type and amount of starter and rennet used. The major roles played by these last three factors are better understood since the development of the aseptic vat technique. Finally, possible ways are mentioned of keeping the concentration of bitter peptides below the threshold level for bitter taste detection.bitterness / dairy product / cheese / peptide / hydrophobicity Résumé -L'amertume dans les produits laltiers.L Une revue des facteurs susceptibles d'influencer son apparition, principalement au cours de la fabrication fromagère. Après avoir défi-ni l'amertume et mentionné la relation existant entre l'amertume des peptides et leur contenu en acides aminés hydrophobes, les nombreux facteurs susceptibles d'influencer l'apparition du défaut d'amertume dans les produits laitiers sont décrits en détail. Les facteurs tels que la qualité du lait, son pH, son contenu en bactéries psychrotrophes, en matière grasse et en minéraux, le mode de fabrication du fromage et la température de cuisson, l'acidité ou le pH du fromage, les conditions sanitaires de transport du lait, de fabrication et d'emballage du produit fini sont moins importantes que la prolifération bactérienne dans le bac à fromage et que le type et la quantité de ferment et de présure utilisés. La compréhension du rôle joué par ces 3 derniers facteurs a été rendue possible avec l'avè-nement de la technique de fabrication aseptique du fromage. Pour terminer, sont mentionnés d'éventuels moyens de conserver la concentration en peptides amers au-dessous du seuil de détec-tion de l'amertume.amertume / produit laitier / fromage / peptide / hydrophobieité 600 L Lemieux, RE Simard

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“…Law et al (1979) found that starter numbers decreased more slowly in cheese ripened at 8 than at 13°C while Cromie et al (1987) reported that starter counts were lower in chee se stored at 8 "C th an at 15, 17.5 or 20 oc. NSLAB numbers in cheeses ripened at 4 "C were quite low even after 6 months and increasing the ripening temperature resulted in increased numbers of NSLAB.…”

Section: Discussionmentioning

confidence: 99%

Effect of compositional and environmental factors on the growth of indigenous non-starter lactic acid bacteria in Cheddar cheese

Lane

Fox

Walsh

et al. 1997

Lait

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Summary -The effects of salt and moi sture content, ripening temperature and starter strain, independently, on the growth of indigenous non-starter lactic acid bacteria (NSLAB) in Cheddar cheeses were studied. Salt-in-moisture (SIM) :,; 5.9% had no effect on the growth of NSLAB; 6.1 % SIM reduced their growth rate but had no effect on their number at 6 months. Cheeses with a moi sture content > 40.3% had higher numbers of NSLAB than cheeses with a lower moisture content during the initial stages of ripening; the difference appeared to be related to the length of the lag phase rather than to the rate of growth of these bacteria. Numbers of NSLAB were quite low in cheeses ripened at 4 "C even after 6 months and increased with ripening temperature at ail stages of ripening. NSLAB grew faster initially in cheeses made with Lactococcus lactis ssp lactis ML3 or 303 as starter than in those made with Le lactis ssp cremoris AM 1 or AM2 but reached similar numbers after 6 months.non-starter lactic acid bacteria 1 Cheddar cheese 1 Cheddar cheese composition Résumé -Effet des facteurs composition et environnement sur la croissance des bactéries lactiques indigènes non levains dans le fromage cheddar. Les effets respectifs de la teneur en sel et en eau, de la température d'affinage et des souches de levains lactiques sur la croissance des bactéries lactiques indigènes non levains (NSLAB) ont été étudiés dans du fromage de cheddar. Le rapport sel/humidité (StH), inférieur ou égal à 5,9 %, n'a pas d'effet sur la croissance des NSLAB, une teneur à 6,1 % de StH réduit leur taux de croissance mais n'a pas d'effet sur leur nombre à 6 mois d'affinage. Les fromages ayant un taux d'humidité supérieur à 40,3 % ont un plus grand nombre de NSLAB que les fromages ayant un taux d'humidité plus faible durant la phase initiale d'affinage. La différence semble être liée à la durée de la phase de latence, plutôt qu'au taux de croissance de ces bactéries. Les nombres de NSLAB sont plutôt bas dans des fromages affinés à 4 "C, même après 6 mois d'affinage, et croissent en même temps que la température à tous les stades de l'affinage. Le taux de NSLAB augmente initialement plus vite dans des fromages faits avec des Lactococcus lactis spp lactis ML3 ou 303 utilisés en tant que levains comparés à ceux fabriqués avec des Lactococcus lactis spp cremoris AMI ou AM2, mais atteignent le même taux après 6 mois d'affinage. bactérie lactique non levain 1 fromage 1 cheddar * Oral communication at the !DF Symposium 'Ripening and Quality of Cheeses',

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The effect of some manufacturing conditions on the development of flavour in Cheddar cheese

Cited by 39 publications

References 0 publications

Application of descriptive sensory analysis and key chemical indices to assess the impact of elevated ripening temperatures on the acceleration of Cheddar cheese ripening

Application of descriptive sensory analysis and key chemical indices to assess the impact of elevated ripening temperatures on the acceleration of Cheddar cheese ripening

Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture

Effect of compositional and environmental factors on the growth of indigenous non-starter lactic acid bacteria in Cheddar cheese

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