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| Author | : Willyn Syarif Tan |
| Publisher | : |
| Total Pages | : 172 |
| Release | : 2010 |
| Genre | : |
| ISBN | : |
| Author | : B C Weimer |
| Publisher | : Elsevier |
| Total Pages | : 601 |
| Release | : 2007-04-30 |
| Genre | : Technology & Engineering |
| ISBN | : 1845693051 |
Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field.The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses.Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. Discusses the wealth of research in the area of flavour development Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour Concludes with a selection of case studies on specific product types
| Author | : |
| Publisher | : |
| Total Pages | : 175 |
| Release | : 2013 |
| Genre | : |
| ISBN | : |
Cheddar cheese is the most commonly consumed bacterial-ripened cheese in the world. The microbiota of Cheddar cheese and the metabolites formed by this microbiota are determined, in part, by cheese composition. However, the interactions of cheese composition and microbiota remain poorly defined due to many of the variables (i.e. pH and lactate concentration) being inter-related and difficulties in reproducibly producing Cheddar cheeses with specific compositions. To overcome these difficulties, we utilized either Cheddar cheese extract or a defined media as model systems as they allow for reproducible alterations in single variables. This thesis consists of three studies related to the influence of Cheddar cheese composition on microbial growth/survival and metabolism. The first study examined the influence of variable components of cheese composition [NaCl in the moisture, lactate in the moisture, and pH] on the survival of microbial pathogens in Cheddar cheese. The results indicate that Shiga toxin-producing Escherichia coli is the pathogen of greatest concern in low-Na Cheddar varieties, and that pH is the primary microbial hurdle. The second study examined the influence of cheese composition on the growth and metabolites formed by Lactobacillus casei strains. Lb. casei strains were selected as this species is a common component of the non-starter microbiota of Cheddar cheese, and its enzymes and metabolites are known to influence Cheddar cheese flavor development. NaCl concentration was determined to influence volatile compound accumulation, while lactate and lactose concentration did not have a a significant effect. Volatile compounds associated with buttery, sulfury, nutty, and rosy flavor were produced in a strain specific manner. These results indicate that strain selection is a critical for adjuncts targeted for Cheddar varieties with alternative compositions and that the conditions employed to evaluate the strains is critical. The third study characterized growth enhancement of Lb. casei by citrate and the metabolic pathways involved. We identified that citrate utilization enhances growth of Lb. casei, but the dependence on Mg2+ and metabolites formed were strain specific. In addition, the oxaloacetate (OAA) decarboxylase was determined to be the enzyme responsible for the conversion of OAA to pyruvate by gene expression and inactivation studies.
| Author | : Edyth L. Malin |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 398 |
| Release | : 2013-11-11 |
| Genre | : Science |
| ISBN | : 1461519136 |
Although the art of making cheese can be traced to prehistoric times, it has continued to evolve as modern civilization progressed. The advent of new technologies and instrumentation has brought exponential growth in the understanding of cheese components and their function. Even more recently, the evolution of cheesemaking has accelerated, driven by economic factors such as the establishment of the European Economic Community, the changing diet of developed countries, and the environmental and economic concerns associated with whey disposal. Molecular biology has revolutionized the development of starter and adjunct cultures as well as rennets, and genetics will make it possible to maintain ideal milk components for cheesemaking. The ability to accelerate traditional ripening procedures has altered the production of certain cheeses, and the emphasis on decreasing the intake of dietary fat, especially in the United States, has prompted the development of technology for producing low-fat cheeses with traditional texture and flavor. In assembling a distinguished group of participants for the symposium, "Chemistry of the Structure/Function Relationships in Cheese," we hoped to review the interplay of these trends and forecast the direction of future research. Contributors evaluated the current status of cheesemaking and highlighted the information that will be essential for new developments. They also focused the attention of agricultural and food chemists on the opportunities in cheese research and the potential contributions they might make to the future of cheese, a most valuable food product. We are indebted to Dr. Patrick Fox, Dr. Mark Johnson, Dr. Milos Kalab, Dr.
| Author | : Jill Kathleen Rippe |
| Publisher | : |
| Total Pages | : 522 |
| Release | : 1982 |
| Genre | : Cheddar cheese |
| ISBN | : |
| Author | : John A. Hannon |
| Publisher | : |
| Total Pages | : 240 |
| Release | : 2005 |
| Genre | : Cheddar cheese |
| ISBN | : |
Methods to accelerate the ripening and to enhance flavour development in Cheddar cheese that could be implemented by industry using existing equipment are of major interest. The specific objective of this thesis was firstly to assess methods to accelerate ripening and secondly to assess dynamics of flavour development due to the treatments applied. The first section monitored traditional microbiological and biochemical indices of ripening as well as using a comprehensive quantitative descriptive sensory analysis to assess flavour development and the degree of acceleration achieved. The aim of accelerating ripening strategies is to increase either the level or activity of key enzymes that mediate the complex flavour forming reactions that occur in cheese. With this in mind, this thesis specifically assessed the use of three methods that affected the level or activity of enzymes. The use of elevated ripening temperatures for brief periods post manufacture to reduce ripening times was proposed as a novel approach to minimise atypical flavour development. All time-temperature combinations used showed enhancement in the intensity of flavour that developed in the respective cheeses. This study also showed that the use of Principal Component Analysis and comprehensive descriptive sensory analysis were simple and effective means to assess the degree of enhancement achieved due to applied treatment as well as the alteration in flavour achieved at different ripening stages. Elevation of ripening temperature increased the rate of accumulation of biochemical indices but only while the higher temperatures were maintained. Similar flavour profiles were obtained but the choice of time temperature combination reflected that differences in the intensity of flavour achieved at earlier times was possible. The rapid elevation in the growth of non-starter lactic bacteria (NSLAB) in cheeses with elevated temperature further increased the level of enzymes in the cheese curd and enhanced development and catabolism of individual free amino acid (FAA), especially at the higher temperatures. The research conducted in this thesis shows clearly that each of the methods studied can reduce ripening times, diversify and intensify flavour development. The choice of method would depend on the objectives and market of the final product.
| Author | : Andrew John Taylor |
| Publisher | : Woodhead Publishing |
| Total Pages | : 504 |
| Release | : 1996 |
| Genre | : Cooking |
| ISBN | : 9780854047024 |
This book is unique and international in its coverage, providing a broad overview of an important yet often diverse area.
| Author | : Patrick F. Fox |
| Publisher | : Springer |
| Total Pages | : 803 |
| Release | : 2016-08-22 |
| Genre | : Technology & Engineering |
| ISBN | : 1489976817 |
This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.
| Author | : Dawn Louise Midje |
| Publisher | : |
| Total Pages | : 220 |
| Release | : 1996 |
| Genre | : |
| ISBN | : |
| Author | : |
| Publisher | : |
| Total Pages | : 204 |
| Release | : 1983 |
| Genre | : Agriculture |
| ISBN | : |
