TITLE

THE EFFECT OF MESOPHILIC STARTER CULTURE COMPOSITION ON THE VOLATILE COMPOUNDS OF RAW EWE MILK CHEESE

AUTHOR(S)
Centeno, J.A.; Morales, P.; Fernandez-Garcia, E.; Gaya, E.; Nunez, M.
PUB. DATE
January 2003
SOURCE
Italian Journal of Food Science;2003, Vol. 15 Issue 1, p63
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
The formation of volatile corn pounds 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 corn pounds, 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.
ACCESSION #
9838777

 

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