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.
| Principais autores: | , , , , |
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| Formato: | artículo biblioteca |
| Idioma: | English |
| Publicado em: |
Codon Publications
2003
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| Assuntos: | Branched-chain volatile compounds, Cheese flavour, Ewe milk cheese, Lactococcus, Starter culture, |
| Acesso em linha: | http://hdl.handle.net/20.500.12792/5840 http://hdl.handle.net/10261/292269 |
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