Influence of adjuncts as a debittering aids in encountering the bitterness developed in cheese slurry during accelerated ripening

International Journal of Food Science and Technology

Volumn 45, Issue 7, 2010, Pages 1403-1409

  Sudhir, Kumar ^a   Jha, Yogesh Kumar ^b   Pratibha, Singh ^c  

^a Baba Farid Institute of Technology   (India)

^b G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

^c NONE   (India)

Author keywords

Accelerated cheese ripening; Adjuncts; Bitterness; Debittering potential; Electrophoretic patterns; Lactobacillus helveticus

Indexed keywords

ADJUNCTS; BITTERNESS; CHEESE RIPENING; DEBITTERING; ELECTROPHORETIC PATTERNS; LACTOBACILLUS HELVETICUS;

CATALYSTS;

ENZYMES;

LACTOBACILLUS HELVETICUS;

EID: 77955997234     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02280.x     Document Type: Article

References (26)

1. Aly ME. Utilization of freeze-shocked lactobacilli for enhancing flavour development of Ras cheese. Egyptian Journal of Dairy Science 1990a, 18:143-156.
2. Aly ME. Utilization of freeze-shocked lactobacilli for enhancing flavour development of Ras cheese. Nahrung 1990b, 34:329-335.
3. Aly ME. Flavour enhancement of low-fat Kasshkaval cheese using heat-shocked or freeze-shocked Lactobacillus delbrueckii var. helveticus cultures. Nahrung 1994, 38:501-510.
4. Official Methods of Analysis, 12th edn. Washington 1975, DC, Association of Official Analytical Chemists
5. Ardo Y, Mansson HL. Heat treated cheese ripening culture gives good flavour in low fat cheese. Nordisk-Mejeriindustri 1989, 16:545-546.
6. Bhowmik T, Riesterer R, Boekel MAJS-van, Marth EH. Characteristics of low-fat Cheddar cheese made with added Micrococcus or Pediococcus species. Milchwissenschaft 1990, 45:230-235.
7. Chapot-Chartier MP, Daniel C, Rousseau M, Vasal L, Giripon JC. utolysis of two strains of Lactococcus lactis during cheese ripening. International Dairy Journal 1994, 4:251-269.
8. Cheevers R, Beresford T, Jordan KN. Autolysis of NSLAB in Cheddar cheese. Irish Journal of Agricultural Food Research 1996, 35:223.
9. Crow VJ, Coolbear T, Gopal PK, Martley FG, Mekay LL, Riepe H. The role of autolysis of lactic acid bacteria in the ripening of cheese. International Dairy Journal 1995, 5:855-875.
10. Deeth HC, Fitz-Gerald CH. Lipolysis in dairy products: a review. Australian Journal of Dairy Technology 1976, 31:53-64.
11. Drake MA, Boylston TD, Spence KD, Swanson BG. Chemical and sensory effects of lactobacillus adjunct in Cheddar cheese. Food Research International 1996, 29:381-387.
12. El-Soda M, Pandian S. Recent development in accelerated cheese ripening. Journal of Dairy Science 1991, 74:2317-2334.
13. El-Soda M, Chen C, Riesterer B, Olson N. Acceleration of low fat cheese ripening using lyophilized extracts of freeze-shocked cells of some cheese related microorganisms. Milchwissenschaft 1991, 46:358-360.
14. Ezzat NI, El- Shafei HM. Accelerated ripening of Ras cheese using freeze-shocked and heat-shocked Lactobacillus helveticus. Egyptian Journal of Dairy Science 1991, 19:347-358.
15. Fox PF, Tobin J. Acceleration and modification of cheese ripening. 2005, http://www.marschallfood.com.dated 03.07
16. Fox PF, Wallace JM, Morgan S, Lynch CM, Niland EJ, Tobin J. Acceleration of cheese ripening. Antonie van Leeuwenhoek 1996, 70:271-297.
17. Kebary KMK, Khader AE, Zedan AN, Mahmoud SF. Accelerated ripening of low fat Ras cheese by attenuated lactobacilli cells. Food Research International 1996, 29:705-713.
18. Khalid N, Soda ME, Marth D. Esterases of Lactobacillus helveticus and Lactobacillus delbrueekii spp. Bulgaricus. Journal of Dairy Science 1991, 73:211.
19. Kosikowski F. Cheese and Fermented Milk Foods 1970, 351-359. 3rd edn, Michigan, Edwards Brothers
20. Laemmli UK. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 1970, 227:680-685.
21. Martinez-Cuesta MC, Palencia PF, Requena T, Pelaez C. Enhancement of proteolysis by a Lactococcus lactis bacteriocin producer in a cheese model system. Journal Agricultural and Food Chemistry 1998, 46:3863-3867.
22. McSweeney PLH, Sousa MJ. Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Lait 2000, 80:293-324.
23. Rajak J, Jha YK. Effect of microbial enzymes, lactic acid bacteria and higher ripening temperatures on accelerated cheese flavour development in acid coagulated curd milk slurry. Beverage and Food World 2000, 27:33-36.
24. Singh S, Kanawjia SK. Application of biotechnology in accelerated ripening of cheese. Indian Dairyman 1993, 45:66.
25. Snedecor GW, Cochran WG. Statistical Methods 1968, 593. 6th edn, P, Ames, IA, USA, Iowa State University Press
26. Tungjaroenchai W, Drake MA, White CH. Influence of adjunct cultures on ripening of reduced fat Edam cheese. Journal of Dairy Science 2001, 84:2117-2124.