Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review

Lait

Volumn 80, Issue 3, 2000, Pages 293-324

  McSweeney, Paul L H ^a   Sousa, Maria José ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Cheese; Flavour; Volatile flavour compound

Indexed keywords

LACTOCOCCI; LEUCONOSTOC;

EID: 0034409791     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2000127     Document Type: Review

References (154)

1. Adda J., Dumont J.P., Les substances responsables de l'arôme des fromages à pâte molle, Lait 54 (1974) 1-74.
2. Adda J., Gripon J.C., Vassal L., The chemistry of flavour and texture generation in cheese, Food Chem. 9 (1982) 115-129.
3. Adda J., Czulak J., Mocquot G., Vassal L., in: Cross H.R., Overby A.J. (Eds.), Cheese, Meat Science, Milk Science and Technology, Elsevier Sci. Publ., Amsterdam, The Netherlands, 1988, pp. 373-392.
4. Ardo Y., Petterson H.E., Accelerated cheese ripening with heat-treated cells of Lactobacillus helveticus and a commercial proteolytic enzyme, J. Dairy Res. 55 (1988) 239-245.
5. Aston J.W., Dulley J.R., Cheddar cheese flavour, Aust. J. Dairy Technol. 37 (1982) 59-64.
6. Aston J.W., Douglas K., The production of volatile sulphur compounds in Cheddar cheeses during accelerated ripening, Aust. J. Dairy Technol. 38 (1983) 66-70.
7. Aston J.W., Grave P.A., Durward I.G., Dulle, J.R., Proteolysis and flavour development in Cheddar cheese, Aust. J. Dairy Technol. 38 (1983) 59-65.
8. Banks J., Muir D.D., Brechany E.Y., Law A.J.R., The production of low fat cheese, Proc. 3rd Cheese Symp., Moorepark, Fermoy, Co. Cork, Ireland, 1992, pp. 67-80.
9. Bastian E.D., Brown R.J., Plasmin in milk and dairy products: an update, Int. Dairy J. 6 (1996) 435-457.
10. Barbeiri G., Bolzoni L., Careri M., Mangia A. Parolari G., Spagnoli S., Virgili R., Study of the volatile fraction of Parmesan cheese, J. Agric. Food Chem. 42 (1994) 1170-1176.
11. Barlow I., Lloyd G.T., Ramshaw E.H., Miller A.J., McCabe G.P., McCabe L., Correlations and changes in flavour and chemical parameters of Cheddar cheeses during maturation, Aust. J. Dairy Technol. 44 (1989) 7-18.
12. Bills D.D., Day E.A., Determination of the major free fatty acids of Cheddar cheese, J. Dairy Sci. 47 (1964) 733-738.
13. Bhownik T., Marth E.H., Esterases of Micrococcus and Pediococcus species in cheese ripening: a review, J. Dairy Sci. 73 (1990) 879-886.
14. Bosset J.O., Liardon R., The aroma composition of Swiss Gruyère. III. Relative changes in the content of alkaline and neutral components during ripening, Lebensm. Wiss. u. Technol. 18 (1985) 178-185.
15. Bosset J.O., Gauch R., Comparison of the volatile flavour compounds of six European 'AOC' cheeses by using a new dynamic headspace GC-MS method, Int. Daily J. 3 (1993) 359-377.
16. Bosset J.O., Gauch R., Mariaca R., Klein B., Comparison of various sample treatments for the analysis of volatile compounds by GC-MS: application to the Swiss Emmental cheese, Mitt. Geb. Lebensm. Hyg. 86 (1995) 672-698.
17. Bosset J.O., Butikofer U., Gauch R., Sieber R., Ripening of Emmental cheese wrapped in foil with and without addition of Lactobacillus casei subsp. casei. II. Gas Chromatographic investigation of some volatile neutral compounds using dynamic headspace, Lebensm. Wiss. u. Technol. 30 (1997) 464-470.
18. Braun S.D., Olson N.F., Microencapsulation of cell-free extracts to demonstrate the feasibility of heterogeneous enzyme systems and cofactor recycling for the development of flavour in cheese, J. Dairy Sci. 69 (1986) 1202-1208.
19. Broome M.C., Krause D.A., Hickey M.W., The use of non-starter lactobacilli in Cheddar cheese manufacture, Aust. J. Dairy Technol. 45 (1990) 67-73.
20. Casey J., Dobb R., Microbial routes to aromatic aldehydes, Enzyme Microbiol. Technol. 14 (1992) 739-747.
21. Charlier P., Crouzet J., Production of lactones by Penicillium roqueforti, Biotechnol. Lett. 14 (1992) 275-280.
22. Chick J.F., Marchesseau K., Gripon J.C., Intracellular esterase from Lactococccus lactis subsp. lactis NCDO 763: purification and characterization, Int. Dairy J. 7 (1997) 169-174.
23. Christensen J.E., Johnson M.E., Steel J.L., Production of Cheddar cheese using Lactococcus lactis ssp. cremoris SK11 derivative with enhanced aminopeptidase activity, Int. Dairy J. 5 (1995) 367-379.
24. Christensen J.E., Dudley, E.G., Pederson, J.A., Steele J.L., Peptidases and amino acid catabolism in lactic acid bacteria, Antonie Leeuwenhoek 76 (1999) 217-246.
25. Cogan T.M., The Leuconostocs: milk products, in: Gilliland S.E. (Ed.). Bacterial Starter Cultures for Foods, CRC Press, Boca Raton, FL, 1985, pp. 25-40.
26. Cogan T.M., Hill C., Cheese starter cultures, in: Fox P.F. (Ed.), Cheese: Chemistry, Physics and Microbiology, Chapman & Hall, London, 2nd ed., 1993, pp. 193-255.
27. Considine T., Healy A., Kelly A.L., McSweeney P.L.H., Proteolytic specificity of elastase on bovine β-casein, Food Chem. 66 (1999) 463-470.
28. Cousins C.M., Sharpe M.E., Law B.A., The bacteriological quality of milk for Cheddar cheese-making, Dairy Ind. Int. 42 (1977) 12-13.
29. Creamer L.K., Lawrence R.C., Gilles J., Effect of acidification of cheese milk on the resultant Cheddar cheese, N.Z. J. Dairy Sci. Technol. 20 (1985) 185-203.
30. Dimos A., Urbach G.E., Miller A.J., Changes in flavour and volatiles of full-fat and low-fat cheeses during maturation, Int. Dairy J. 6 (1996) 981-995.
31. Dufossé L., Latrasse A., Spinnler H.E., Importance des lactones dans les arômes alimentaires : structures, distribution, propriétés sensorielles et biosynthèse, Sci. Aliment. 14 (1994) 17-21.
32. Dumont J.P., Roger S., Cerf P., Adda J., Étude de composés volatils neutres présents dans le Vacherin, Lait 54 (1974) 501-516.
33. Dumont J.P., Roger S., Adda J., Camembert aroma: identification of minor constituents, Lait 56 (1976) 595-599.
34. Dunn H.C., Lindsay R.C., Evaluation of the role of microbial Strecker-derived aroma compounds in unclean-type flavours of Cheddar cheese, J. Dairy Sci. 68 (1985) 2859-2874.
35. Eigel W.N., Butler J.E., Ernstrom C.A., Farrell H.M. Jr., Harwalkar V.R., Jenness R., Whitney R.McL., Nomenclature of proteins of cow's milk: fifth revision, J. Dairy Sci. 67 (1984) 1599-1631.
36. Elsden S.R., Hilton M.G., Waller J.M., The end products of the metabolism of aromatic amino acids by Clostridia, Arch. Microbiol. 107 (1976) 283-288.
37. El-Soda M., El-Wahab H.A., Ezzat N., Desmazeaud M.J., Ismail A., The esterolytic and lipolytic activities of the lactobacilli. II. Detection of esterase system of Lactobacillus helveticus, Lactobacillus bulgaricus, Lactobacillus lactis and Lactobacillus acidophilus, Lait 66 (1986) 431-443.
38. Eriksen S., Flavour of milk and milk products. I. The role of lactones, Milchwissenschaft 31 (1975) 549-552.
39. Farkye N.Y., Fox P.F., Contribution of plasmin to Cheddar cheese ripening: effect of added plasmin, J. Dairy Res. 59 (1992) 209-216.
40. Ferchichi M., Hemrne D., Boullianne C., Influence of oxygen and pH on methanethiol production from L-methionine by Brevibacterium linens CNRZ 918, Appl. Environ. Microbiol. 51 (1986) 725-729.
41. Ferchichi M., Hemme D., Nardi M., Induction of methanethiol production by Brevibacterium linens CNRZ 918, J. Gen. Microbiol. 132 (1986) 3075-3082.
42. Foissy H., Examination of Brevibacterium linens by an electrophoretic zymogram technique, J. Gen. Microbiol. 80 (1974) 197-207.
43. Foda F.A., Hammond E.G., Reinbold G.W., Hotchkiss, D.K., Role of fat in flavor of Cheddar cheese, J. Dairy Sci. 57 (1974) 1137-1142.
44. Folkertsma B., Fox P.F., McSweeney P.L.H., Acceleration of Cheddar cheese ripening at elevated temperatures, Int. Dairy J. 6 (1996) 1117-1134.
45. Fox P.F., Acceleration of cheese ripening, Food Biotechnol. 2 (1988/89) 133-185.
46. Fox P.F., Proteolysis during cheese manufacture and ripening, J. Dairy Sci. 72 (1989) 1379-1400.
47. Fox P.F, Law J., Enzymology of cheese ripening, Food Biotechnol. 5 (1991) 239-262.
48. Fox P.F., Stepaniak L., Enzymes in cheese technology, Int. Dairy J. 3 (1993) 509-530.
49. Fox P.F., McSweeney P.L.H., Proteolysis in cheese during ripening, Food Rev. Int. 12 (4) (1996) 457-509.
50. Fox P.F., Wallace J.M., Formation of flavour compounds, Adv. Appl. Microbiol. 45 (1997) 17-85.
51. Fox P.F., Lucey J.A., Cogan T.M., Glycolysis and related reactions during cheese manufacture and ripening, Crit. Rev. Food Sci. Nutr. 29 (1990) 237-253.
52. Fox P.F., McSweeney P.L.H., Singh T.K., Methods for assessing proteolysis in cheese during ripening, in: Malin E.L., Tunick M.H. (Eds.), Chemistry of Structure/Function Relationships in Cheese, Plenum Press, New York, pp. 161-194.
53. Fox P.F., Singh T.K., McSweeney P.L H., Biogenesis of flavour compounds in cheese, in: Malin E.L., Tunick M.H. (Eds.), Chemistry of Structure/Function Relationships in Cheese, Plenum Press, New York, pp. 59-98.
54. Gao S., Oh D.H., Broadbent J.R., Johnson M.E., Weimer B.C., Steele J.L., Aromatic amino acid catabolism by lactococci, Lait 77 (1997) 371-381.
55. Grappin R., Rank T., Olson N., Primary proteolysis of cheese proteins during ripening, A review, J. Dairy Sci. 68 (1985) 531-540.
56. Gripon J.C. Mould-ripened cheeses, in: Fox P.F. (Ed.), Cheese: Chemistry, Physics and Microbiology, Chapman and Hall, London, UK, Vol. 2, 1993, pp. 111-136.
57. Gripon J.C., Monnet V., Lamberet G., Desmazeaud M.J., Microbial enzymes in cheese ripening, in: Fox P.F. (Ed.), Food Enzymes, Elsevier Appl. Sci., London, 1991, pp. 131-168.
58. Grufferty M.B., Fox P.F., Milk alkaline proteinase: a review, J. Dairy Res. 55 (1988) 609-630.
59. Hemme D., Bouillane C., Metro F., Desmazeaud M.J., Microbial catabolism of amino acids during cheese ripening, Sci. Aliment. 2 (1982) 113-123.
60. Holland R., Coolbear T., Purification of tributyrin esterase from Lactococcus lactis subsp. lactis E8, J. Dairy Res. 63 (1996) 131-140.
61. Hugenholtz J., Citrate metabolism in lactic acid bacteria, FEMS Microbiol. Rev. 12 (1993) 165-168.
62. Hummel W.W., Kula M.R. Isolation and characterization of a bacterium possessing L-phenylalanine dehydrogenase activity, Arch. Microbiol. 137 (1984) 47-52.
63. Imhof R., Bosset J.O., Relationship between microorganisms and formation of aroma compounds in fermented dairy products (review), Z. Lebensm. Unters. Forsch. 198 (1994) 267-276
64. Jollivet N., Bezenger M.C., Vayssier Y., Belin J.M., Production of volatile compounds in model milk and cheese media by eight strains of Geotrichum candidum Link, J. Dairy Res. 61 (1992) 241-248.
65. Joosten H.M.L.J., Stadhouders J., Conditions allowing the formation of biogenic amines in cheese. 1: Decarboxylase properties of starter bacteria, Neth. Milk Dairy J. 41 (1987) 247-258.
66. Kaminogawa S., Yamauchi K., Miyazawa S., Koga Y., Degradation of casein components by acid protease of bovine milk, J. Dairy Sci. 63 (1980) 701-704.
67. Karahadian C., Lindsay R.C., Integrated roles of lactate, ammonia, and calcium in texture development of mold surface-ripening cheese, J. Dairy Sci. 70 (1987) 909-918.
68. Khalid N.M., Marth E.H., Lactobacilli - their enzymes and role in ripening and spoilage of cheese: a review, J. Dairy Sci. 73 (1990) 2669-2684.
69. Kim J.C., Olson N.F., Production of methanethiol in milk-fat coated microcapsules containing Brevibacterium linens and methionine, J. Dairy Res. 56 (1989) 799-811.
70. Kong Y., Strickland M., Broadbent J.R., Tyrosine and phenylalanine catabolism by Lactobacillus casei flavour adjuncts: biochemistry and implications in cheese flavour, J. Dairy Sci. 79 (Suppl. 1) (1996) 101.
71. Kosikowski F.V., Mocquot G., Advances in Cheese Technology, FAO Agric. Studies 38 (1958).
72. Kungi E.R.S., Micrav I., Hagting A., Poolman B., Konings W.N., The proteolytic system of lactic acid bacteria, Antonie Leeuwenhoek Int. J. Gen. M. 70 (1996) 187-221.
73. Law J., Haandrikman A., Proteolytic enzymes of lactic acid bacteria, Int. Dairy J. 7 (1997) 1-11.
74. Law B.A., Castanon M.J., Sharpe M.E., Effect of non-starter bacteria on the chemical composition and flavour of Cheddar cheese, J. Dairy Res. 43 (1976) 117-125.
75. s2-casein, J. Dairy Res. 56 (1989) 817-821.
76. s1-casein by bovine plasmin, Lait 73 (1993) 337-344.
77. Lawrence R.C., Creamer L.K., Gilles J., Martley F.G., Cheddar cheese flavour. I. The role of starters and rennets, N.Z. J. Dairy Sci. Technol. 7 (1972) 32-37.
78. Lawrence R.C., Gilles J., Creamer L.K., The relationship between cheese texture and flavour, N.Z. J. Dairy Sci. Technol. 18 (1983) 175-190.
79. Lemieux L., Simard R.E., Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture, Lait 71 (1991) 599-636.
80. Lemieux L., Simard R.E., Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition, Lait 72 (1992) 335-382.
81. Lenoir J., The surface flora and its role in the ripening of cheese, Int. Dairy Fed. Bull. 171 (1984) 3-20.
82. Liardon R., Bosset J.O., Blanc B., The aroma composition of Swiss Gruyère cheese. I. The alkaline volatile components, Lebensm. Wiss. u. Technol. 15 (1982) 143-147.
83. Lynch C.M., McSweeney P.L.H., Fox P.F., Cogan T.M., Drinan F.D., Contribution of starter and non-starter lactobacilli to proteolysis in Cheddar cheese with controlled microflora, Lait 77 (1997) 441-459.
84. Manning D.J., Chemical production of essential flavour compounds, J. Dairy Res. 46 (1979) 531-537.
85. Manning D.J., Cheddar cheese flavour studies. II: Relative flavour contributions of individual volatile components, J. Dairy Res. 46 (1979) 523-529.
86. Marshall J.D., Cole W.M., Threonine aldolase and alcohol dehydrogenase activities in Lactobacillus bulgaricus and Lactobacillus acidophilus and their contribution to flavour production in fermented milks, J. Dairy Res. 50 (1983) 375-379.
87. McCabe B.J., Dietary tyramine and other pressor amines in MAOI regimens: a review. Jamer. Diet. Assoc., 86 (1986) 1059-1064.
88. McGarry A., Law J., Coffey A., Daly C., Fox P.F., Fitzgerald G.F., Effect of genetically modifying the lactococcal proteolytic system in ripening and flavour development in Cheddar cheese, Appl. Environ. Microbiol. 60 (1994) 4226-4223.
89. McSweeney P.L.H., Fox P. F., Indices of Cheddar cheese ripening, Proc. 5th Cheese Symp., Moorepark, Fermoy, Co. Cork, Ireland, 1997, pp. 73-89.
90. s1-casein, Food Biotechnol. 7 (1993) 143-158.
91. McSweeney P.L.H., Walsh E.M., Fox P.F., Cogan T.M., Drinan F.D., Castelo-Gonzalez M., A procedure for the manufacture of Cheddar cheese under controlled bacteriological conditions and the effect of adjunct lactobacilli on cheese quality, Ir. J. Agric. Food Res. 33 (1994) 183-192.
92. McSweeney P.L.H., Fox P.F., Olson N.F., Proteolysis of bovine caseins by cathepsin D: preliminary observations and comparison with chymosin, Int. Dairy J. 5 (1995) 321-336.
93. McSweeney P.L.H., Nursten H.E., Urbach G., Flavours and off-flavours in milk and dairy products, in: Fox P.F. (Ed.), Advanced Dairy Chemistry, Chapman and Hall, London, UK, 2nd ed., vol. 3, 1997, pp. 403-468.
94. Meinhart E., Schreier P., Study of flavour compounds from Parmagiano Reggiano cheese, Milchwissenschaft 41 (1986) 689-691.
95. Molimard P., Spinnler H.E., Review: compounds involved in the flavour of surface moldripened cheeses: origins and properties, J. Dairy Sci. 79 (1996) 169-184.
96. Molimard P., Le-Quere J.L., Spinnler H.E., Les lipides et la flaveur des produits laitiers, Oléagin. Corps Gras Lipides 4 (1997) 301-311.
97. Mulder H., Taste and flavour-forming substances in cheese, Neth. Milk Dairy J. 6 (1952) 157-167.
98. Muller C.J., Kepner R.E., Webb A.D., Identification of 3-(methylthio)-propanol as an aroma constituent in Cabernet Sauvignon and Ruby Cabernet wines, Am. J. Enol. Vitic. 22 (1971) 953.
99. Nelson J.H., Jensen R.G., Pitas R.E., Pregastric esterase and other oral lipases - a review, J. Dairy Sci. 60 (1977) 327-362.
100. Ney K.H., Technik der Aromauntersuchung, Gordian 73 (1973) 380-387.
101. Ney K.H., Recent advances in cheese flavour research, in: Charalambous G., Inglett G. (Eds.), The Quality of Foods and Beverages. Chemistry and Technology, vol. 1, Academic Press, New York, 1981, pp. 385-435.
102. Ney K.H., Wirotama I.P.G., Unsubstituted aliphatic monocarboxilic acids, alpha-keto-acids, and amines in Cheddar cheese aroma, Z. Lebensm. Unters. Forsch. 146 (1971) 337-343.
103. Ney K.H., Wirotama I.P.G., Investigation of the aroma of Edelpizkäse, a German blue cheese, Z. Lebensm. Unters. Forsch. 149 (1972) 275-279.
104. Ney K.H., Wirotama I.P.G., Unsubstituted aliphatic monocarboxylic acids, alpha-keto-acids in Camembert, Z. Lebensm. Unters. Forsch. 152 (1973) 32-34.
105. Ney K.H., Wirotama I.P.G., Investigation of the aroma constituents of Fontina - an Italian cheese, Fette Seifen Anstrichm. 80 (1978) 249-251.
106. Noomen A., The role of the surface flora in the softening of cheeses with a low initial pH, Neth. Milk Dairy J. 37 (1983) 229-232.
107. Ohren J.A., Tuckey S.L., Relation of flavor development in Cheddar cheese to chemical changes in the fat of the cheese, J. Dairy Sci. 52 (1967) 598-607.
108. Olivecrona T., Vilaró S., Bengtsson-Olivecrona G., Indigenous enzymes in milk. II. Lipases in milk, in: Fox P.F. (Ed.), Advanced Dairy Chemistry. 1. Proteins, Elsevier Appl. Sci., London, 1992, pp. 292-310.
109. Olson N.F., The impact of lactic acid bacteria on cheese flavor, FEMS Microbiol. Rev. 87 (1990) 131-147.
110. Paquet J., Gripon J.C., Intracellular peptide hydrolases of Penicillium roqueforti, Milchwissenschaft 35 (1980) 72-74.
111. Parliment T.H., Kolor M.G., Rizzo D.J., Volatile components of Limburger cheese, J. Agric. Food Chem. 30 (1982) 1006-1008.
112. Polo C., Ramos M., Sanchez R., Free amino acids by high performance liquid chromatography and peptides by gel electrophoresis in Mahon cheese during ripening, Food Chem. 16 (1985) 85-96.
113. Preininger M., Warmke R., Grosch W., Identification of the character impact flavour compounds of Swiss cheese by sensory studies of models, Z. Lebensm. Unters. Forsch. 202 (1996) 30-34.
114. Puchades R. Lemieux L., Simard R.E., Evolution of free amino acids during ripening of Cheddar cheese containing added lactobacilli strains, J. Food Sci. 54 (1989) 885-888, 946.
115. Rank T.C., Grappin R., Olson N.F., Secondary proteolysis of cheese during ripening: a review, J. Dairy Sci. 68 (1985) 801-805.
116. Rattray F.P., Fox P.F., Purification and characterization of an intracellular esterase from Brevibacterium linens ATCC 9174, Int. Dairy J. 7 (1997) 273-278.
117. Rattray F.P., Fox P.F., Purification and characterization of an intracellular aminopeptidase from Brevibacterium linens ATCC 9174, Lait 77 (1997) 169-180.
118. s1-casein, Appl. Environ. Microbiol. 62 (1996) 501-506.
119. Rattray F.P., Fox P.F., Healy A., Specificity of an extracellular proteinase from Brevibacterium linens ATCC 9174 on bovine β-casein, Appl. Environ. Microbiol. 63 (1997) 2468-2471.
120. Reps A., Bacterial surface-ripened cheeses, in: Fox P.F. (Ed.), Cheese: Chemistry, Physics and Microbiology, 2nd ed., vol. 2, Chapman & Hall, London, 1993, pp. 137-172.
121. Rothe G.A.L., Harboe M.K., Mactiny S.C., Quantification of milk-clotting enzymes in 40 commercial bovine rennets, comparing rocket immunoelectrophoresis with an activity ratio assay, J. Dairy Res. 44 (1977) 73-77.
122. Rychlik M., Warmke R., Grosch W., Ripening of Emmental cheese wrapped in foil with and without addition of Lactobacillus casei subp. casei. III. Analysis of characterer impact flavour compounds, Lebensm. Wiss. u. Technol. 30 (1997) 471-478.
123. Santos M.H., Biogenic amines: their importance in foods, Int. J. Food Microbiol. 29 (1991) 213-231.
124. Sieber R., Lavanchy P., Biogenic amines in dairy products and cheese, Mitt. Geb. Lebensm. Hyg. 81 (1990) 82-105.
125. Sieber R., Butikofer U., Bosset J.O., Benzoic acid as a natural compound in cultured dairy products and cheese, Int. Dairy J. 5 (1995) 227-246.
126. Sloot D., Hofman H.J., Alkylpyrazines in Emmental cheese, J. Agric. Food Chem. 23 (1975) 358.
127. Smith T.A., Amines in food, Food Chem. 6 (1981) 169-200.
128. Sørhaug T., Ordal Z.J., Cell-bound lipase and esterase of Brevibacterium linens, Appl. Microbiol. 25 (1974) 607-608.
129. Steele J.L., Ünlü G., Impact of lactic acid bacteria on cheese flavor development, Food Technol. 46 (1992) 128-130.
130. Steffen C., Konzentration und Konfiguration des milchsäre im reifenden Emmentalerkäse, Diss. 4630, Eidy Tech. Hochschule, Zurich, 1971.
131. Steffen C., Glättli H., Steiger G., Flückiger E., Bühlmann C., Lavanchy P., Nick B., Vergleichende Untersuchungen von Greyerzerkäsen mit und ohne Nachgärung. I Bakteriologische, biochemische, chemische und rheologische Untersuchungen, Schweiz. Milchwirtsch. Forsch. 9 (1980) 19-27.
132. Steffen C., Flückiger E., Bosset J.O., Rüegg M., Swiss-type varieties, in: Fox P.F. (Ed.), Cheese: Chemistry, Physics and microbiology. Major Cheese Groups, Vol. 2, Elsevier Appl. Sci., London and New York, 1987, pp. 93-120.
133. Suter B., Grob K., Pacciarelli B., Determination of fat content and fatty acid composition through 1-min transesterification in the food sample: principles, Z. Lebensm. Unters. Forsch. (1997) 204, 252.
134. Tamine A.Y., Deeth H.C., Yogurt, technology and biochemistry, J. Food Protect. 43 (1980) 939.
135. Taylor S.L., Keefe T.J., Windham E.S., Howell J.F., Outbreak of histamine poisoning associated with consumption of Swiss cheese, J. Food Protect. 45 (1982) 455-457.
136. Thomas T.D., Crow V.L., Mechanism of D(-) lactic acid formation in Cheddar cheese, N.Z. J. Dairy Sci. Technol. 18 (1983) 131-141.
137. Turner K.W., Morris H.A., Martley F.G., Swiss-type cheese. II. The role of thermophilic lactobacilli in sugar fermentation, N.Z. J. Dairy Sci. Technol. 18 (1983) 117-124.
138. Urbach G., Relations between cheese flavour and chemical composition, Int. Dairy J. 3 (1993) 389-422.
139. Urbach G., Contribution of lactic acid bacteria to flavour compound formation in dairy products, Int. Dairy J. 5 (1995) 877-903.
140. Vedamuthu E.R., The dairy Leuconostoc: use in dairy products, J. Dairy Sci. 77 (1994) 2725-2737.
141. Verdi R.J., Barbano D.M., Effects of coagulants, somatic cell enzymes and extracellular bacterial enzymes on plasminogen activation, J. Dairy Sci. 74 (1991) 772-782.
142. Visser F.M.W., de GrootMostert A.E.A., Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese. 4. Protein breakdown: a gel electrophoretic study, N.Z. J. Milk Dairy J. 31 (1977) 247-264.
143. s2-casein, Milchwissenschaft 44 (1989) 335-339.
144. Voight M.N., Eitenmiller R.R., Role of histidine and tyrosine decarboxylases and monoand diamine oxidases in amine building-up in cheese, J. Food Protect. 41 (1978) 182-186
145. Weinstein M.J., Doolittle R.F., Differential specificities of thrombin, plasmin and trypsin with regard to synthetic and natural substrates and inhibitors, Biochim. Biophys. Acta 258 (1972) 577-590.
146. Wijesundera C., Urbach G., Flavour of Cheddar cheese. Final Report to the Dairy Research and Development Corporation. PO Box 8000, Glen Iris 3146, Victoria, Australia, 1993, p. 31.
147. Wijesundera C., Drury L., Muthuku-marappan K., Gunasekaran S., Everett D.W., Flavour developmenet and distribution of fat globule size and shape in Cheddar-type cheeses made from skim milk homogenised with AMF or its fractions, Aust. J. Dairy Technol. 53 (1998) 107.
148. Wilkinson M., Studies on the acceleration of Cheddar cheese ripening, Ph.D. thesis. Nat. Univ. Ireland, Cork, 1992.
149. Wong N.P., Ellis R., La Croix D.E., Quantitative determination of lactones in Cheddar cheese, J. Dairy Sci. 58 (1975) 1437-1441.
150. Woo A.H., Lindsay R.C., Concentration of major free fatty acids and flavor development in Italian cheese varieties, J. Dairy Sci. 67 (1984) 960-968.
151. Woo A.H., Kollege S., Lindsay R.C., Quantification of major free fatty acids in several cheese varieties, J. Dairy Sci. 67 (1984) 874-878.
152. Wood A.F., The determination of volatile compounds in cheese, M. Appl. Sci. thesis, Queensland Univ. Technol., Brisbane, Australia, 1989.
153. Yvon M., Thirouin S., Rijnen L., Fromentier D., Gripon J.C., An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavour compounds, Appl. Environ. Microbiol. 63 (1997) 414-419.
154. Zoon P., Allersma D., Eye and crack formation in cheese by carbon dioxide from decarboxylation of glulamic acid. Neth. Milk Dairy J. 50 (1996) 309-318.