Effect of defined-strain surface starters on the ripening of Tilsit cheese

International Dairy Journal

Volumn 14, Issue 10, 2004, Pages 871-880

  Hannon, J A ^a   Sousa, M J ^a   Lillevang, S ^b   Sepulchre, A ^c   Bockelmann, W ^d   McSweeney, P L H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b Arla Foods   (Denmark)

^c Rhodia Food   (France)

^d FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Chemometric data analysis; Defined strain; Proteolysis; Surface starter; Tilsit cheese

Indexed keywords

BREVIBACTERIUM; BREVIBACTERIUM LINENS; CORYNEBACTERIUM; CORYNEBACTERIUM CASEI; CORYNEBACTERIUM VARIABILE; DEBARYOMYCES; DEBARYOMYCES HANSENII; MICROBACTERIUM; MICROBACTERIUM GUBBEENENSE; STAPHYLOCOCCUS; STAPHYLOCOCCUS EQUORUM; STAPHYLOCOCCUS SCIURI;

EID: 4143109303     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.03.001     Document Type: Article

References (36)

1. Andrews A.T. Proteinases in normal bovine milk and their action on caseins. Journal of Dairy Research. 50:1983;45-55
2. Bikash C., Ghosh T., Sienkiwwicz T., Krenkel K. Brevibacterium linens- a useful enzyme producer for cheese A review. Milchwissenschaft. 55:2000;628-632
3. Blakesley R.W., Boezi J.A. A new staining technique for proteins in polyacrylamide gels using Coomassie Brilliant Blue G-250. Analytical Biochemistry. 82:1977;580-581
4. Bockelmann W. Development of defined surface starter cultures for the ripening of smear cheeses. International Dairy Journal. 12:2002;123-131
5. Bockelman W., Fuehr C., Martin D., Heller K.J. Color development by red-smear surface bacteria. Kieler Michwirtschaftlinche Forschungsberichte. 49:1997;285-292
6. Bockelman W., Hoppe-Seyler T. The surface flora of bacterial smear-ripened cheeses from cow's and goat's milk. International Dairy Journal. 11:2001;307-314
7. Bockelman W., Hoppe-Seyler T., Jaeger B., Heller K.J. Small scale cheese ripening of bacterial smear cheeses. Milchwissenschaft. 55:2000;621-624
8. Bockelman W., Hoppe-Seyler T., Krush U., Hoffmann W., Heller K.J. The microflora of Tilsit cheese. Part 2. Development of a surface smear starter culture. Nahrung Food. 41:1997;213-218
9. Bockelman W., Krush U., Engel G., Klijin N., Smit G., Heller K.J. The microflora of Tilsit cheese. Part 1. Variability of the smear flora. Nahrung Food. 41:1997;208-212
10. Brennan N.M., Ward A.C., Beresford T.P., Fox P.F., Goodfellow M., Cogan T.M. Biodiversity of the bacterial flora on the surface of a smear cheese. Applied and Environmental Microbiology. 68:2002;820-830
11. Canillac N., Mourey A. Sources of contamination by Listeria during the making of semi-soft surface-ripened cheese. Sciences Des Aliments. 13:1993;533-544
12. Churchill M.M., Hannon J.A., McSweeney P.L.H. Proteolysis at the surface of Tilsit cheese. Milchwissenschaft. 58:2003;293-296
13. Coskun H., Sienkiewiez T. Degradation of milk proteins by extracellular ptoteinase from Brevibacterium linens FLK-16. Food Biotechnology. 13:1999;267-275
14. Fenelon M.A., O'Connor P., Guinee T.P. The effect of fat content on the microbiology and proteolysis in Cheddar cheese during ripening. Journal of Dairy Science. 83:2000;2173-2183
15. Fox P.F. Potentiometric determination of salt in cheese. Journal of Dairy Science. 46:1963;744-745
16. Fox, P.F., Law, J., McSweeney, P.L.H., & Wallace, J. (1993). Biochemistry of cheese ripening. In: P.F., Fox (Ed.), Cheese: Chemistry, physics and microbiology Vol. 1 (2nd ed.) (pp. 389-438). London: Chapmann & Hall.
17. Fox P.F., McSweeney P.L.H. Proteolysis in cheese during ripening. Food Reviews International. 12:1996;457-509
18. Gobbetti M., Lowney S., Smacchi E., Battistotti B., Damiani P., Fox P.F. Microbiology and biochemistry of Taleggio cheese during ripening. International Dairy Journal. 7:1997;509-517
19. Hahn G., Hammer P. The analysis of critical points (HACCP concept) as a tool of assuring quality and hygienic safety. DMZ, Lebensmittelindustrie und Milchwirtschaft. 114:1993;1040-1048
20. Holsinger V.H., Rajkowski K.T., Stabel J.R. Milk pasteurisation and safety A brief history and update. Revue-Scientifique-et-Technique-Office- International-des-Epizooties. 16:1997;441-451
21. IDF (1964). Determination of the protein content of processed cheese products. IDF Standard 25. Brussels: International Dairy Federation.
22. IDF (1982). Cheese and processed cheese-determination of total solids content. IDF Standard 4a. Brussels: International Dairy Federation.
23. Kammerlehner J. Cheese with smear rind. Deutsche Milchwirtschaft. 46:1995;1084-1086
24. Knoop A.M., Prokopek D., Peters K.H. Submicroscopic ctructure changes in Tilsit cheese during ripening under different manufacturing conditions. Kieler Milchwirtschaftliche Forschungsberichte. 31:1979;97-113
25. Kuchroo C.N., Fox P.F. Soluble nitrogen in Cheddar cheese Comparison of extraction procedures. Milchwissenschaft. 37:1982;331-335
26. McSweeney P.L.H., Sousa M.J. Biochemical pathways of flavour compounds in cheeses during ripening A review. Lait. 80:2000;293-324
27. Messens W., Foubert I., Dewettinck K., Huyghebaert A. Proteolysis of a high-pressure-treated smear-ripened cheese. Milchwissenschaft. 55:2000;328-332
28. O'Farrell I.P., Sheehan J.J., Wilkinson M.G., Harrington D., Kelly L. Influence of addition of plasmin or mastitic milk to cheesemilk on quality of smear-ripened cheese. Lait. 82:2002;305-316
29. Philipp S. Use of pure cultures for the ripening of red smear cheese. Milchwirtschaftliche-Berichte-aus-den-Bundesanstalten-Wolfpassing-und-Rotholz. 114:1993;33-35
30. Pripp, A. H., Shaheel-Ur-Rehman, McSweeney P. L. H., & Fox, P. F. (1999). Multivariate statistical analysis of peptide profiles and free amino acids to evaluate effects of single-strain starters on proteolysis in miniature cheddar-type cheeses. International Dairy Journal, 9, 473-479.
31. s1- Casein. Applied and Environmental Microbiology. 62:1996;501-506
32. Reps, A. (1993). Bacterial surface-ripened cheeses. In P. F. Fox (Ed.), Cheese: Chemistry, physics and microbiology, Vol. 1 (2nd ed.) (pp. 137-172).London: Chapman & Hall.
33. Reville W.J., Fox P.F. Soluble proteins in Cheddar cheese A comparison of analytical methods. Irish Journal of Food Science and Technology. 2:1978;67-76
34. Smacchi E., Fox P.F., Gobbetti M. Purification and characterisation of an extracellular proline iminopeptidase from Arthrobacter nicotianae 9458. FEMS Microbiological Letters. 178:1999;191-197
35. Sousa M.J., McSweeney P.L.H. Proteolysis and texture development in Cooleeney, an Irish farmhouse Camembert-type cheese. Irish Journal of Agricultural and Food Research. 40:2001;83-95
36. Yvon M., Rijnen L. Cheese flavour formation by amino acid catabolism. International Dairy Journal. 11:2001;185-201