The effect of mesophilic starter culture composition on the volatile compounds of raw ewe milk cheese
The formation of volatile compounds in raw ewe milk cheese made using different mesophilic starter cultures was investigated in duplicate experiments. Each experiment consisted in five vats of cheese manufactured according to Manchego cheese technology and ripened for 240 days. Milk was inoculated with a mesophilic commercial starter culture alone, or combined with different amounts of Lactococcus lactis strains, some of which produce branched-chain volatile compounds, while others do not. Cheese proteolysis and pH values increased when large amounts of L. lactis strains that produce branched-chain volatile compounds were used. Concentrations of 2,3-heptanedione, 3-methyl butanal, 2-methyl propanol, 2-pentanol, 3-methyl butanol, isobutyl acetate, isoamyl acetate, isobutyl butyrate, isoamyl butyrate, methyl caproate and isoamyl caproate were influenced by starter culture composition. Milk inoculation with a large amount of L. lactis strains which produce branched-chain volatile compounds enhanced flavour intensity of ripe cheese without impairing flavour quality.
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| Format: | artículo biblioteca |
| Language: | English |
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Codon Publications
2003
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| Subjects: | Branched-chain volatile compounds, Cheese flavour, Ewe milk cheese, Lactococcus, Starter culture, |
| Online Access: | http://hdl.handle.net/20.500.12792/5840 http://hdl.handle.net/10261/292269 |
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dig-inia-es-10261-2922692023-02-20T07:27:16Z The effect of mesophilic starter culture composition on the volatile compounds of raw ewe milk cheese Centeno, J. A. Morales, P. Fernández-García, E. Gaya Sicilia, María Pilar Núñez Gutiérrez, Manuel Branched-chain volatile compounds Cheese flavour Ewe milk cheese Lactococcus Starter culture The formation of volatile compounds in raw ewe milk cheese made using different mesophilic starter cultures was investigated in duplicate experiments. Each experiment consisted in five vats of cheese manufactured according to Manchego cheese technology and ripened for 240 days. Milk was inoculated with a mesophilic commercial starter culture alone, or combined with different amounts of Lactococcus lactis strains, some of which produce branched-chain volatile compounds, while others do not. Cheese proteolysis and pH values increased when large amounts of L. lactis strains that produce branched-chain volatile compounds were used. Concentrations of 2,3-heptanedione, 3-methyl butanal, 2-methyl propanol, 2-pentanol, 3-methyl butanol, isobutyl acetate, isoamyl acetate, isobutyl butyrate, isoamyl butyrate, methyl caproate and isoamyl caproate were influenced by starter culture composition. Milk inoculation with a large amount of L. lactis strains which produce branched-chain volatile compounds enhanced flavour intensity of ripe cheese without impairing flavour quality. 2023-02-20T07:27:16Z 2023-02-20T07:27:16Z 2003 artículo Italian Journal of Food Science 15(1): 63-73 (2003) http://hdl.handle.net/20.500.12792/5840 http://hdl.handle.net/10261/292269 1120-1770 en none Codon Publications |
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Branched-chain volatile compounds Cheese flavour Ewe milk cheese Lactococcus Starter culture Branched-chain volatile compounds Cheese flavour Ewe milk cheese Lactococcus Starter culture |
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Branched-chain volatile compounds Cheese flavour Ewe milk cheese Lactococcus Starter culture Branched-chain volatile compounds Cheese flavour Ewe milk cheese Lactococcus Starter culture Centeno, J. A. Morales, P. Fernández-García, E. Gaya Sicilia, María Pilar Núñez Gutiérrez, Manuel The effect of mesophilic starter culture composition on the volatile compounds of raw ewe milk cheese |
| description |
The formation of volatile compounds in raw ewe milk cheese made using different mesophilic starter cultures was investigated in duplicate experiments. Each experiment consisted in five vats of cheese manufactured according to Manchego cheese technology and ripened for 240 days. Milk was inoculated with a mesophilic commercial starter culture alone, or combined with different amounts of Lactococcus lactis strains, some of which produce branched-chain volatile compounds, while others do not. Cheese proteolysis and pH values increased when large amounts of L. lactis strains that produce branched-chain volatile compounds were used. Concentrations of 2,3-heptanedione, 3-methyl butanal, 2-methyl propanol, 2-pentanol, 3-methyl butanol, isobutyl acetate, isoamyl acetate, isobutyl butyrate, isoamyl butyrate, methyl caproate and isoamyl caproate were influenced by starter culture composition. Milk inoculation with a large amount of L. lactis strains which produce branched-chain volatile compounds enhanced flavour intensity of ripe cheese without impairing flavour quality. |
| format |
artículo |
| topic_facet |
Branched-chain volatile compounds Cheese flavour Ewe milk cheese Lactococcus Starter culture |
| author |
Centeno, J. A. Morales, P. Fernández-García, E. Gaya Sicilia, María Pilar Núñez Gutiérrez, Manuel |
| author_facet |
Centeno, J. A. Morales, P. Fernández-García, E. Gaya Sicilia, María Pilar Núñez Gutiérrez, Manuel |
| author_sort |
Centeno, J. A. |
| title |
The effect of mesophilic starter culture composition on the volatile compounds of raw ewe milk cheese |
| title_short |
The effect of mesophilic starter culture composition on the volatile compounds of raw ewe milk cheese |
| title_full |
The effect of mesophilic starter culture composition on the volatile compounds of raw ewe milk cheese |
| title_fullStr |
The effect of mesophilic starter culture composition on the volatile compounds of raw ewe milk cheese |
| title_full_unstemmed |
The effect of mesophilic starter culture composition on the volatile compounds of raw ewe milk cheese |
| title_sort |
effect of mesophilic starter culture composition on the volatile compounds of raw ewe milk cheese |
| publisher |
Codon Publications |
| publishDate |
2003 |
| url |
http://hdl.handle.net/20.500.12792/5840 http://hdl.handle.net/10261/292269 |
| work_keys_str_mv |
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| _version_ |
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