Actions
  • shareshare
  • link
  • cite
  • add
add
auto_awesome_motion View all 4 versions
Publication . Article . Other literature type . 2000

Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening

Stefan Dahl; Freni K. Tavaria; F. Xavier Malcata;
Open Access
English
Published: 01 Jan 2000
Publisher: Elsevier
Country: Portugal
Abstract
Cheeses manufactured in certified dairies in the Portuguese region of Serra da Estrela, using refrigerated and non-refrigerated raw sheep milk, were quantitatively evaluated in terms of indigenous microflora and volatile compounds during a ripening period of up to 6 mo. Viable counts were obtained for lactococci, lactobacilli, leuconostoc, enterococci, yeasts, Enterobacteriaceae and staphylococci; analyses of volatiles were performed by chromatography after solid-phase micro-extraction. Treatment of all analytical data produced by principal component analysis revealed correlations between the major microbial groups present in cheese and patterns of volatiles generated. End products resulting from the degradation of sugars, free amino acids and glycerides constituted the predominant volatiles of Serra da Estrela cheeses. Among volatile, short-chain carboxylic acids detected were acetic, propionic, iso-butyric and iso-valeric acids; these compounds are known to be breakdown products of Gly, Ala and Ser, of Thr, of Val, and of Ile, respectively, following oxidative deamination. Semi-volatile fatty acids and their corresponding ethyl esters appeared in the cheese, probably as a result of the activity of lipases produced by yeasts and Enterobacteriaceae. These ethyl esters, which are responsible for fruity flavours, were especially pronounced in cheeses manufactured from refrigerated milk. (C) 2000 Elsevier Science Ltd.
Subjects by Vocabulary

Microsoft Academic Graph classification: Ripening Cheesemaking Glyceride Food science Leuconostoc biology.organism_classification biology Sheep milk Flavor Cheese ripening Cold storage Chemistry

Subjects

Volatiles, Microorganisms, Dairy products, Volatiles, Microorganisms, Dairy products, Applied Microbiology and Biotechnology, Food Science

Related Organizations
26 references, page 1 of 3

Banks, J. M., Brechany, E. Y., Christie, W. W., Hunter, E. A., & Muir, D. D. (1992). Volatile components in steam-distillates of Cheddar cheese as indicator indices of cheese maturity, #avour and odour. Food Research International, 25, 365}373.

Barbieri, G., Bolzoni, L., Careri, M., Mangia, A., Parolari, G., Spagnoli, S., & Virgili, R. (1994). Study of the volatile fraction of Parmesan cheese. Journal of Agricultural and Food Chemistry, 42, 1170}1176.

Bosset, J. O., & Gauch, R. (1993). Comparison of the volatile #avour compounds of six European &AOC' cheeses by using a new dynamic headspace GC-MS method. International Dairy Journal, 3, 359}377.

Buchin, S., Delague, V., Duboz, G., Berdague, J. L., Beuvier, E., Pochet, S., & Grappin, R., (1998). In#uence of pasteurization and fat composition of milk on the volatile compounds and #avor characteristics of a semi-hard cheese. Journal of Dairy Science, 81, 3097}3108.

Chin, H. W., Bernhard, R. A., & Rosenberg, M. (1996). Solid phase microextraction for cheese volatile compound analysis. Journal of Food Science, 61, 1118}1121.

Collin, S., Osman, M., Delcambre, S., El-Zayat, A., & Dufour, J.-P. (1993). Investigation of volatile #avor compounds in fresh and ripened Domiati cheeses. Journal of Agricultural and Food Chemistry, 41, 1659}1663.

Engels, W. (1997). Volatile and non-volatile compounds in ripened cheese: their formation and their contribution to yavour. Ph.D. dissertation, University of Agriculture, Wageningen, The Netherlands.

Fernandez del Pozo, B., Gaya, P., Medina, M., Rodriguez-Marin, A., & Nu n8ez, M. (1988). Changes in the micro#ora of La Serena ewe's milk cheese during ripening. Journal of Dairy Research, 55, 449}455.

Fern aHndez-Garc mHa, E. (1996). Use of headspace sampling in the quantitative analysis of artisanal Spanish cheese aroma. Journal of Agricultural and Food Chemistry, 44, 1833}1839.

Fontecha, J., Pelaez, C., Ju aHrez, M., Requena, M. T., G oHmez, C., & Ramos, M. (1990). Biochemical and microbiological characteristics of artisanal hard goat's cheese. Journal of Dairy Science, 73, 1150}1157. [OpenAIRE]

Download fromView all 4 sources
lock_open
moresidebar