Biochemistry of cheese ripening

International Journal of Dairy Technology

Volumn 57, Issue 2-3, 2004, Pages 127-144

  McSweeney, Paul L H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Amino acid catabolism; Cheese flavour; Cheese ripening; Citrate metabolism; Lipolysis; Metabolism of fatty acids; Metabolism of lactate; Proteolysis

Indexed keywords

CITRIC ACID; LACTIC ACID;

AMINO ACID METABOLISM; CHEESE RIPENING; CONFERENCE PAPER; FATTY ACID METABOLISM; FLAVOR; FOOD BIOTECHNOLOGY; FOOD HANDLING; FOOD MICROBIOTECHNOLOGY; GLUCOSE METABOLISM; LIPOLYSIS; MICROBIAL METABOLISM; MICROFLORA; NONHUMAN; OXIDATION; PASTE; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; PROTEIN DEGRADATION; RACEMIZATION; REVIEW; VOLATILIZATION;

EID: 2442666400     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2004.00147.x     Document Type: Conference Paper

References (135)

1. Atiles M V, Dudley E G and Steele J L (2000) Gene cloning, sequencing and inactivation of the branched chain aminotransferase of Lactococcus lactis LM0230. Applied and Environmental Microbiology 66 2325-2329.
2. Baankreis R and Exterkate F A (1991) Characterization of a peptidase from Lactococcus lactis subsp. cremoris HP that hydrolyses di- and tripeptides containing proline or hydrophobic residues as the aminoterminal amino acid. Systematic and Applied Microbiology 14 317-323.
3. Baillargeon M W, Bistline R G Jr and Sonnet P E (1989) Evaluation of strains of Geotrichum candidum for lipase production and fatty acid specificity. Applied Microbiology and Biotechnology 30 92-96.
4. Banks J M, Yvon M, Gripon J C, de la Fuente M A, Brechany E Y, Williams A G and Muir D D (2001) Enhancement of amino acid catabolism in Cheddar cheese using α-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character. International Dairy Journal 11 215-243.
5. Bastian E D and Brown R J (1996) Plasmin in milk and dairy products. International Dairy Journal 6 435-457.
6. Battistotti B and Corradini C (1993) Italian cheese. In Cheese: Chemistry, Physics and Microbiology, Vol 2: Major Cheese Groups, 2nd edn, pp 221-243. Fox P F, ed. London: Chapman & Hall.
7. Beresford T and Williams A (2004) The microbiology of cheese ripening. In Cheese: Chemistry, Physics and Microbiology, Vol 1: General Aspects, 3rd edn, pp 287-318. Fox P F, McSweeney P L H, Cogan T M and Guinee T P, eds. London: Elsevier.
8. Broome M C, Krause D A and Hickey M W (1990) The use of non-starter lactobacilli in Cheddar cheese manufacture. Australian Journal of Dairy Technology 45 67-73.
9. Cerning J, Gripon J C, Lamberet G and Lenoir J (1987) Les activités biochimiques des Penicillium utilisés en fromagerie. Le Lait 67 3-39.
10. Chalier P and Crouzet J (1998) Methyl ketone production from copra oil by Penicillium roqueforti spores. Food Chemistry 63 447-451.
11. Chich J F, Marchesseau K and Gripon J C (1997) Intracellular esterase from Lactococcus lactis subsp. lactis NCDO 763: purification and characterization. International Dairy Journal 7 169-174.
12. Christensen J E, Dudley E G, Pederson J A and Steele J L (1999) Peptidases and amino acid catabolism in lactic acid bacteria. Antonie Van Leeuwenhoek 76 217-246.
13. Cogan T M and Hill C (1993) Cheese starter cultures. In Cheese: Chemistry, Physics and Microbiology, Vol 1: General Aspects, 2nd edn, pp 193-256. Fox P F, ed. London: Chapman & Hall.
14. Collins Y F, McSweeney P L H and Wilkinson M G (2003a) Evidence for a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese. Journal of Dairy Research 70 105-113.
15. Collins Y F, McSweeney P L H and Wilkinson M G (2003b) Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. International Dairy Journal 13 841-866.
16. Collins Y F, McSweeney P L H and Wilkinson M G (2004) Lipolysis and catabolism of fatty acids in cheese. In Cheese: Chemistry, Physics and Microbiology, Vol 1: General Aspects, 3rd edn, pp 373-389. Fox P F, McSweeney P L H, Cogan T M and Guinee T P, eds. London: Elsevier.
17. Considine T, Healy A, Kelly A L and McSweeney P L H (2004) Hydrolysis of bovine caseins by cathepsin B, an indigenous cysteine protease in milk. International Dairy Journal 14 117-124.
18. Creamer L K, Lawrence R C and Gilles J (1985) Effect of acidification of cheese milk on the resultant Cheddar cheese. New Zealand Journal of Dairy Science and Technology 20 185-203.
19. Crow V L (1986) Utilization of lactate isomers by Propionibacterium freudenreichii subsp. shermanii: regulatory role for intracellular pyruvate. Applied and Environmental Microbiology 52 352-358.
20. Curtin A C and McSweeney P L H (2004) Catabolism of amino acids in cheese during ripening. In Cheese: Chemistry, Physics and Microbiology, Vol 1: General Aspects, 3rd edn, pp 435-454. Fox P F, McSweeney P L H, Cogan T M and Guinee T P, eds. London: Elsevier.
21. de la Feunte M A, Fontecha J and Juárez M (1993) Fatty acid composition of the triglyceride and free fatty acid fractions in different cows-, ewes- and goats-milk cheeses. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 196 155-158
22. de Leon-Gonzalez L P, Wendorff W L, Ingham B H, Jaeggi J J and Houck K B (2000) Influence of salting procedure on the composition of Muenster-type cheese. Journal of Dairy Science 83 1396-1401.
23. Driessen F M (1989) Inactivation of lipases and proteinases (indigenous and bacterial). In Heat-induced Changes in Milk. IDF Bulletin No. 238, pp 71-93. Brussels: International Dairy Federation.
24. Dupuis C (1994) Activites Proteolytiques et Lipolytiques des Bacteries Propioniques Laitieres. Thesis, ENSA, Rennes.
25. Dybing S T, Wiegand J A, Brudvig S A, Huang E A and Chandan R C (1988) Effect of processing variables on the formation of calcium lactate crystals on Cheddar cheese. Journal of Dairy Science 71 1701-1710.
26. Engel E, Tournier C, Salles C and Le Quere J L (2001) Evolution of the composition of a selected bitter Camembert cheese during ripening: release and migration of taste-active compounds. Journal of Agricultural and Food Chemistry 49 2940-2947.
27. Engels W J M (1997) Flavour Formation in Cheese-like Systems: Role of Methionine-degrading Enzymes from Lactococci. PhD Thesis, University of Waginengen.
28. Engels W J M, Dekker R, de Jong C, Neeter R and Visser S (1997) A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese. International Dairy Journal 7 255-263.
29. Exterkate F A, Alting A C and Bruinenberg P G (1993) Diversity of cell envelope proteinase specificity among strains of Lactococcus lactis and its relationship to charge characteristics of the substrate-binding region. Applied and Environmental Microbiology 59 3640-3647.
30. Farkye N Y and Fox P F (1990) Observations on plasmin activity in cheese. Journal of Dairy Research 57 412-418.
31. Fenster K M, Parkin K L and Steele J (1997) Characterization of a thiol-dependent endopeptidase from Lactobacillus helveticus CNRZ32. Journal of Bacteriology 179 2529-2533.
32. Fernandez L, Beerthuyzen M M, Brown J, Siezen R J, Coolbear T, Holland R and Kuipers O P (2000) Cloning, characterization, controlled overexpression, and inactivation of the major tributyrin esterase gene of Lactococcus lactis. Applied and Environmental Microbiology 66 1360-1368.
33. Fox P F (1989) Proteolysis during cheese manufacture and ripening. Journal of Dairy Science 72 1379-1400.
34. Fox P F and Law J (1991) Enzymology of cheese ripening. Food Biotechnology 5 239-262.
35. Fox P F and McSweeney P L H (1996a) Chemistry, biochemistry and control of cheese flavour. In Proceedings of the 4th Cheese Symposium, pp 135-159. Moorepark: Teagasc.
36. Fox P F and McSweeney P L H (1996b) Proteolysis in cheese during ripening. Food Reviews International 12 457-509.
37. Fox P F and McSweeney P L H (1997) Rennets: their role in milk coagulation and cheese ripening. In Microbiology and Biochemistry of Cheese and Fermented Milk, 2nd edn, pp 1-49. Law B A, ed. London: Chapman & Hall.
38. Fox P F and Wallace J M (1997) Formation of flavour compounds in cheese. Advances in Applied Microbiology 45 17-85.
39. Fox P F, Lucey J A and Cogan T M (1990) Glycolysis and related reactions during cheese manufacture and ripening. CRC Critical Reviews in Food Science and Nutrition 29 237-253.
40. Fox P F, Law J, McSweeney P L H and Wallace J (1993) Biochemistry of cheese ripening. In Cheese: Chemistry, Physics and Microbiology, Vol 1: General Aspects, 2nd edn, pp 389-438. Fox P F, ed. London: Chapman & Hall.
41. Fox P F, Singh T K and McSweeney P L H (1994) Proteolysis in cheese during ripening. In Biochemistry of Milk Products, pp 1-31. Andrews A T and Varley J, eds. Cambridge: Royal Society of Chemistry.
42. Fox P F, Singh T K and McSweeney P L H (1995) Biogenesis of flavour compounds in cheese. In Chemistry of Structure-Function Relationships in Cheese, pp 59-98. Malin E L and Tunick M H, eds. London: Plenum Press.
43. Fox P F, Wallace J M, Morgan S, Lynch C M, Niland E J and Tobin J (1996) Acceleration of cheese ripening. Antonie Van Leeuvenhoek 70 271-297.
44. Fox P F, Guinee T P, Cogan T M and McSweeney P L H (2000) Fundamentals of Cheese Science. Gaithersburg, MD: Aspen.
45. Fryer T F, Sharpe M E and Reiter B (1970) Utilization of milk citrate by lactic acid bacteria and 'blowing' of film-wrapped cheese. Journal of Dairy Research 37 17-28.
46. Gagnaire V, Mollé D, Sørhaug T and Léonil J (1999) Peptidases of dairy propionic acid bacteria. Le Lait 79 43-57.
47. Gao S and Steele J L (1998) Purification and characterisation of oligomeric species of an aromatic amino acid transferase from Lactococccus lactis subsp. lactis S3. Journal of Food Biochemistry 22 197-211.
48. Gao S, Oh D H, Broadbent J R, Johnson M E, Weimer B C and Steele J C (1997) Aromatic amino acid catabolism by lactococci. Le Lait 77 371-381.
49. Garnot P, Molle D and Piot M (1987) Influence of pH, type of enzyme and ultrafiltration on the retention of milk clotting enzymes in Camembert cheese. Journal of Dairy Research 54 315-320.
50. Gardini F, Martuscelli M, Caruso M C, Galgano F, Crudele M A, Favati F, Guerzoni M E and Suzzi G (2001) Effects of pH, temperature and NaCl on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis. International Journal of Food Microbiology 64 105-117.
51. Gobbetti M, Fox P F, Smacchi E, Stepaniak L and Damiani P (1996) Purification and characterization of a lipase from Lactobacillus plantarum 2739. Journal of Food Biochemistry 20 227-246.
52. Grappin R, Rank T C and Olson N F (1985) Primary proteolysis of cheese proteins during ripening. Journal of Dairy Science 68 531-540.
53. Green M L and Foster P D M (1974) Comparison of the rates of proteolysis during ripening of Cheddar cheeses made with calf rennet and swine pepsin as coagulants. Journal of Dairy Research 41 269-282.
54. Gripon J C (1993) Mould-ripened cheeses. In Cheese: Chemistry, Physics and Microbiology, Vol 2: Major Cheese Groups, 2nd edn, pp 111-136. Fox P F, ed. London: Chapman & Hall.
55. Gummalla S and Broadbent J R (2001) Tryptophan and phenylalanine catabolism by lactobacillus cheese flavor adjuncts. Journal of Dairy Science 84 1011-1019.
56. Hansen B V, Houlberg U and Ardo Y (2001) Transamination of branched-chain amino acids by a cheese related Lactobacillus paracasei strain. International Dairy Journal 11 225-233.
57. Hayashi H, Inoue K, Nagata T, Kuramitsu S and Kagamiyama H (1993) Escherichia coli aromatic amino acid aminotransferase: characterisation and comparison with aspartate aminotransferase. Biochemistry 32 12229-12239.
58. Hayes M G, Hurley M J, Larsen L B, Heegaard C W, Magboul A, Oliveira J C, McSweeney P L H and Kelly A L (2001) Thermal inactivation kinetics of bovine cathepsin D. Journal of Dairy Research 68 267-276.
59. Hemme D, Bouillane C, Metro F and Desmazeaud M J (1982) Microbial catabolism of amino acids during cheese ripening. Sciences des Aliments 2 113-123.
60. Holland R, Liu S-Q, Wang T, Bennett M, Norris G, Delabre M L, Lubbers M L, Dekker J W and Crow V L (2002) Esterases of lactic acid bacteria. Australian Journal of Dairy Technology 57 116 (Abstract).
61. Holmes D G, Duersch J W and Emstrom C A (1977) Distribution of milk clotting enzymes between curd and whey and their survival during Cheddar cheese making. Journal of Dairy Science 60 862-869.
62. Huffman L M and Kristoffersen T (1984) Role of lactose in Cheddar cheese manufacture and ripening. New Zealand Journal of Dairy Science and Technology 19 151-162.
63. Hurley M J, Larsen L B, Kelly A L and McSweeney P L H (2000a) The milk acid proteinase cathepsin D: a review. International Dairy Journal 10 673-681.
64. Hurley M J, Larsen L B, Kelly A L and McSweeney P L H (2000b) Cathepsin D activity in quarg. International Dairy Journal 10 453-458.
65. Jacobsen T and Poulsen O M (1995) Comparison of lipases from different strains of the fungus Geotrichum candidum. Biochimica et Biophysica Acta 1257 96-102.
66. Joosten H M L J (1988) Conditions allowing the formation of biogenic amines in cheese. 3. Factors influencing the amounts formed. Netherlands Milk and Dairy Journal 41 329-357.
67. Joosten H M L J and Northolt M D (1987) Conditions allowing the formation of biogenic amines in cheese. 2. Decarboxylative properties of some non-starter bacteria. Netherlands Milk and Dairy Journal 40 259-280.
68. Kamaly K M, Takayama K and Marth E H (1990) Acylglycerol acyl hydrolase (lipase) activities of Streptococcus lactis, Streptococcus cremoris, and their mutants. Journal of Dairy Science 73 280-290.
69. Kelly A L and McSweeney P L H (2003) Indigenous proteolytic enzymes in milk. In Advanced Dairy Chemistry. I. Proteins, 3rd edn, pp 495-521. Fox P F and McSweeney P L H, eds. New York: Kluwer.
70. Kilcawley K N, Wilkinson M G and Fox P F (2001) A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese. Journal of Dairy Science 84 66-73.
71. Kindstedt P S (1993) Mozzarella and pizza cheese. In Cheese: Chemistry, Physics and Microbiology, Vol 2: Major Cheese Groups, pp 337-362. Fox P F, ed. London: Chapman & Hall.
72. Klein J R, Schick J, Henrich B and Plapp R (1997) Lactobacillus delbrueckii subsp. lactis DSM7290 pepG encodes a novel cysteine aminopeptidase. Microbiology 143 527-537.
73. Kleter G, Lammers W L and Vos E A (1984) The influence of pH and concentration of lactic acid and NaCl on the growth of Clostridium tryobutyricum in whey and cheese. 2. Experiments in cheese. Netherlands Milk and Dairy Journal 38 31-41.
74. Kman I M, Chandan R C and Shahani KM (1966) Hydrolysis of milk fat by microbial lipases. Journal of Dairy Science 49 700.
75. Kunji E R S, Mierau I, Hagting A, Poolman B and Konings W N (1996) The proteolytic system of lactic acid bacteria. Antonie Van Leeuwenhoek 70 187-221.
76. Lamberet G and Lenoir J (1976) Les caractères du système lipolytique de l'espèce Penicillium caseicolum. Nature du système. Le Lait 56 119-134.
77. Lamberet G, Auberger B, Canteri C and Lenoir J (1982) L'aptitude de Penicillium caseicolum à la dégradation oxydative des acides gras. Revue Laitiere Française 406 13-19.
78. Law J and Haandrikman A (1997) Proteolytic enzymes of lactic acid bacteria. International Dairy Journal 7 1-11.
79. Lee C W and Desmazeaud M J (1985) Utilisation of aromatic amino acids as nitrogen sources in Brevibacterium linens: an inducible aromatic amino acid aminotransferase. Archives of Microbiology 140 331-337.
80. Lesage L, Voilley A, Lorient D and Bézard J (1993) Sodium chloride and magnesium chloride affected by ripening of Camembert cheese. Journal of Food Science 58 1303-1307.
81. Leuschner R G K and Hammes W P (1998) Degradation of histamine and tyramine by Brevibacterium linens during surface ripening of Munster cheese. Journal of Food Protection 61 874-878.
82. Magboul A A A, Larsen L B, McSweeney P L H and Kelly A L (2001) Cysteine protease activity in bovine milk. International Dairy Journal 11 865-872.
83. Martelli A (1989) Volatiles in the flavour of Gorgonzola cheese. Rivista Società Italiana Scienze Alimentari 18 251-262.
84. McSweeney P L H (2004) Biochemistry of cheese ripening: introduction and overview. In Cheese: Chemistry, Physics and Microbiology, Vol 1: General Aspects, 3rd edn, pp 347-360. Fox P F, McSweeney P L H, Cogan T M and Guinee T P, eds. London: Elsevier.
85. McSweeney P L H and Fox P F (2004) Metabolism of residual lactose and of lactate and citrate. In Cheese: Chemistry, Physics and Microbiology, Vol 1: General Aspects, 3rd edn, pp 361-372. Fox P F, McSweeney P L H, Cogan T M and Guinee T P, eds. London: Elsevier.
86. McSweeney P L H and Sousa M J (2000) Biochemical pathways for the production of flavour compounds in cheese during ripening. Le Lait 80 293-324.
87. s1-casein. Journal of Dairy Research 60 401-412.
88. s2-casein by chymosin. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 119 429-432.
89. McSweeney P L H, Fox P F and Olson N F (1995) Proteolysis of bovine caseins by cathepsin D: preliminary observations and comparison with chymosin. International Dairy Journal 5 321-336.
90. Meinhart E and Schreier P (1986) Study of flavour compounds from Parmigiano Reggiano cheese. Milchwissenschaft 41 689-691.
91. Molimard P and Spinnler H E (1996) Compounds involved in the flavor of surface mould-ripened cheeses: origins and properties. Journal of Dairy Science 79 69-184.
92. Morris H A and Jezeski J J (1953) The action of microorganisms on fats. II. Some characteristics of the lipase system of Penicillium roqueforti. Journal of Dairy Science 36 1285-1298.
93. Nierop Groot M N and de Bont J A M (1998) Conversion of phenylalanine to benzaldehyde initiated by an aminotransferase in Lactobacillus plantarum. Applied and Environmental Microbiology 64 3009-3013.
94. Niki T, Yoshioka Y and Ahiko K (1966) Proteolytic and lipolytic activities of Penicillium roqueforti isolated from blue cheese. Proceedings of the 17th International Dairy Congress, Munich, pp 531-537, Brussels: International Dairy Federation.
95. O'Callaghan D J and Guinee T P (2004) Rheology and texture of cheese. In Cheese: Chemistry, Physics and Microbiology, Vol 1: General Aspects, 3rd edn, pp 511-540. Fox P F, McSweeney P L H, Cogan T M and Guinee T P, eds. London: Elsevier.
96. O'Driscoll B M, Rattray F P, McSweeney P L H and Kelly A L (1999) Protease activities in raw milk determined using a synthetic heptapeptide substrate. Journal of Food Science 64 606-611.
97. O'Keeffe R B, Fox P F and Daly C (1975) Proteolysis in Cheddar cheese: influence of the rate of acid production during cheese manufacture. Journal of Dairy Research 42 111-122.
98. Olivecrona T, Vilaro S and Olivecrona G (2003) Lipases in milk. In Advanced Dairy Chemistry. I. Proteins, 3rd edn, pp 473-488. Fox P F and McSweeney P L H, eds. New York: Kluwer.
99. Oterholm A, Ordal Z J and Witter L D (1970) Purification and properties of glycerol ester hydrolase (lipase) from Propionibacterium shermanii. Applied Microbiology 20 16-22.
100. Palles T, Beresford T, Condon S and Cogan T M (1998) Citrate metabolism in Lactobacillus casei and Lactobacillus plantarum. Journal of Applied Microbiology 85 147-154.
101. Parente E and Cogan T M (2004) Starter cultures: general aspects. In Cheese: Chemistry, Physics and Microbiology, Vol 1: General Aspects, 3rd edn, pp 123-148. Fox P F, McSweeney P L H, Cogan T M and Guinee T P, eds. London: Elsevier.
102. Pearce K N, Creamer L K and Gilles J (1973) Calcium lactate deposits on rindless Cheddar cheese. New Zealand Journal of Dairy Science and Technology 8 3-7.
103. Piveteau P (1999) Metabolism of lactate and sugars by dairy propionibacteria; a review. Le Lait 79 23-41.
104. Pritchard G and Coolbear T (1993) The physiology and biochemistry of the proteolytic system in lactic acid bacteria. FEMS Microbiology Reviews 12 179-206.
105. Rank T C, Grappin R and Olson N F (1985) Secondary proteolysis of cheese during ripening: a review. Journal of Dairy Science 68 801-805.
106. Rattray F P and Fox P F (1999) Aspects of enzymology and biochemical properties of Brevibacterium linens relevant to cheese ripening: a review. Journal of Dairy Science 82 891-909.
107. Reiter B, Fryer T F, Pickering A, Chapman H R, Lawrence R C and Sharpe M E (1967) The effect of the microbial flora on the flavour and free fatty acid composition of Cheddar cheese. Journal of Dairy Research 34 257-271.
108. Rijnen L, Courtin P, Gripon J-C and Yvon M (2000) Expression of a heterologous glutamate dehydrogenase gene in Lactococcus lactis highly improves the conversion of amino acids to aroma compounds. Applied and Environmental Microbiology 66 1354-1359.
109. Roig-Sagues A X, Molina A P and Hernandez-Herrerok M M (2002) Histamine- and tyramine-forming microorganisms in Spanish traditional cheeses. European Food Research and Technology 215 96-100.
110. Shakeel-Ur-Rehman and Fox P F (2002) Effect of added α -ketoglutaric acid, pyruvic acid or pyridoxal phosphate on proteolysis and quality of Cheddar cheese. Food Chemistry 76 21-26.
111. Smit G, van Hylckama Vlieg J E T, Smit B A, Ayad E H E and Engels W J M (2002) Fermentative formation of flavour compounds by lactic acid bacteria. Australian Journal of Dairy Technology 7 61-68.
112. Sørhaug T and Ordal Z J (1974) Cell-bound lipase and esterase of Brevibacterium linens. Applied Microbiology 27 607-608.
113. Sousa M J, Ardo Y and McSweeney P L H (2001) Advances in the study of proteolysis in cheese during ripening. International Dairy Journal 11 327-345.
114. Stadhouders J, Hup G and van der Waals C B (1977) Determination of calf rennet in cheese. Netherlands Milk and Dairy Journal 31 3-15.
115. Steffen C, Eberhard E, Bosset J O and Ruegg M (1993) Swiss-type varieties. In Cheese: Chemistry, Physics and Microbiology, Vol 2: Major Cheese Groups, 2nd edn, pp 83-110. Fox P F, ed. London: Chapman & Hall.
116. Sutherland B J and Jameson G W (1981) Composition of hard cheese manufactured by ultrafiltration. Australian Journal of Dairy Technology 36 136-143.
117. Swaisgood H E (1992) Chemistry of the caseins. In Advanced Dairy Chemistry. I. Proteins, 2nd edn, pp 63-110. Fox P F, ed. London: Elsevier Applied Science.
118. Thierry A, Maillard M-B and Yvon M (2002) Conversion of L-leucine to isovaleric acid by Propionibacterium freudenreichii TL34 and ITGP23. Applied and Environmental Microbiology 68 608-615.
119. Thomas T D (1987) Acetate production from lactate and citrate by non-starter bacteria in Cheddar cheese. New Zealand Journal of Dairy Science and Technology 22 25-38.
120. Thomas T D and Crow V L (1983) Mechanism of D(-)-lactic acid formation in Cheddar cheese. New Zealand Journal of Dairy Science and Technology 18 131-141.
121. Turner K W and Thomas T D (1980) Lactose fermentation in Cheddar cheese and the effect of salt. New Zealand Journal of Dairy Science and Technology 15 265-276.
122. Turner K W, Morris H A and Martley F G (1983) Swiss-type cheese. II. The role of thermophilic lactobacilli in sugar fermentation. New Zealand Journal of Dairy Science and Technology 18 117-124.
123. Upadhyay V K, McSweeney P L H, Magboul A A A and Fox P F (2004) Proteolysis in cheese during ripening. In Cheese: Chemistry, Physics and Microbiology, Vol 1: General Aspects, 3rd edn, pp 391-434. Fox P F, McSweeney P L H, Cogan T M and Guinee T P, eds. London: Elsevier.
124. Urbach G (1997) The flavour of milk and dairy products. II. Cheese: contribution of volatile compounds. International Journal of Dairy Technology 50 79-89.
125. Visser F M W (1977) Contribution of enzymes from rennet, starter bacteria and milk to ptoteolysis and flavour development in Gouda cheese. 1. Description of cheese and aseptic cheesemaking technique. Netherlands Milk and Dairy Journal 31 120-133.
126. Visser S and Slangen K J (1977) On the specificity of chymosin (rennin) in its action on bovine β-casein. Netherlands Milk and Dairy Journal 31 16-30.
127. Walstra P and Jenness R (1984) Dairy Chemistry and Physics. New York: Wiley.
128. Wium H, Kristiansen K R and Qvist K B (1998) Proteolysis and its role in relation to texture of Feta cheese made from ultrafiltered milk with different amounts of rennet. Journal of Dairy Research 65 665-674.
129. Wong N P, Ellis R and La Croix D E (1975) Quantitative determination of lactones in Cheddar cheese. Journal of Dairy Science 58 1437-1441.
130. Woo A H and Lindsay R C (1984) Concentrations of major free fatty acids and flavor development in Italian cheese varieties. Journal of Dairy Science 67 960-968.
131. Woo A H, Kollodge S and Lindsay R C (1984) Quantification of major free fatty acids in several cheese varieties. Journal of Dairy Science 67 874-878.
132. Yvon M and Rijnen L (2001) Cheese flavour formation by amino acid catabolism. International Dairy Journal 11 185-201.
133. Yvon M, Thirouin S, Rijnen L, Fromentier D and Gripon J C (1997) An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds. Applied and Environmental Microbiology 63 414-419.
134. Yvon M, Berthelot S and Gripon J C (1998) Adding α-ketoglutarate to semi-hard cheese curd highly enhances the conversion of amino acids to aroma compounds. International Dairy Journal 8 889-898.
135. Yvon M, Chambellon E, Bolotin A and Roudot-Algaron F (2000) Characterisation and role of the branched chain aminotransferase (BcatT) isolated from Lactococcus lactis subsp. cremoris NCDO763. Applied and Environmental Microbiology 66 571-577.