Role of the microbial population on the flavor of the soft-bodied cheese Torta del Casar

Journal of Dairy Science

Volumn 96, Issue 9, 2013, Pages 5477-5486

  Ordiales, Elena ^a   Martín, Alberto ^b   Benito, María José ^b   Hernández, Alejandro ^b   Ruiz Moyano, Santiago ^b   Córdoba, María de Guía ^b  

^a Agricultura Centro Tecnológico Agroalimentario Extremadura CTAEX   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Gram positive catalase positive cocci; Lactic acid bacteria; Soft bodied cheese; Volatile compound

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; POSIBACTERIA;

VOLATILE AGENT; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; BACTERIAL LOAD; CHEESE; FOOD HANDLING; FOOD QUALITY; GRAM-POSITIVE CATALASE-POSITIVE COCCI; LACTIC ACID BACTERIUM; LACTOBACILLUS; METHODOLOGY; MICROBIOLOGY; MILK; PH; SHEEP; SOFT-BODIED CHEESE; STANDARD; TIME;

GRAM-POSITIVE CATALASE-POSITIVE COCCI; LACTIC ACID BACTERIA; SOFT-BODIED CHEESE; VOLATILE COMPOUND;

ANIMALS; BACTERIAL LOAD; CHEESE; FOOD QUALITY; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; MILK; SHEEP; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS;

EID: 84882924960     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2013-6587     Document Type: Article

References (40)

1. Alonso-Calleja C., Carballo J., Capita R., Bernardo A., García-López M.L. Changes in the microflora of Valdeteja raw goat's milk cheese throughout manufacturing and ripening. Lebenson. Wiss. Technol 2002, 35:222-232.
2. Official Methods of Analysis 2005, AOAC International, AOAC International, Washington, DC. 19th.
3. Arora G., Cormier F., Lee B. Analysis of odor-active volatiles in Cheddar cheese headspace by multidimensional GC/MS/sniffing. J. Agric. Food Chem 1995, 43:748-752.
4. Buchin S., Delague V., Duboz G., Berdagué J.L., Beuvier E., Pochet S., Grappin R. Influence of pasteurization and fat composition of milk on the volatile compounds and flavor characteristics of a semihard cheese. J. Dairy Sci 1998, 81:3097-3108.
5. Cáceres P., Castillo D., Pizarro M. Secondary flora of Casar de Cáceres cheese: Characterization of Micrococcaceae. Int. Dairy J 1997, 7:531-536.
6. Caridi A. Identification and first characterization of lactic acid bacteria isolated from the artisanal ovine cheese Pecorino del Poro. Int. J. Dairy Technol 2003, 56:105-110.
7. Chaves-Lopez C., De Angelis M., Martuscelli M., Serio A., Paparella A., Suzzi G. Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe's cheese (Pecorino Abruzzese). J. Appl. Microbiol 2006, 101:353-360.
8. Coton M., Delbés-Paus C., Irlinger F., Desmasures N., Le Fleche A., Stahl V., Montel M.C., Coton E. Biodiversity and assessment of potential risk factors of gram-negative isolates associated with French cheeses. Food Microbiol 2012, 29:88-98.
9. Curioni P.M., Bosset J.O. Key odorants in various cheese type as determined by gas chromatography-olfactometry. Int. Dairy J 2002, 12:959-984.
10. Dahl S., Tavaria F.K., Malcata F.X. Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening. Int. Dairy J 2000, 10:255-262.
11. Delgado F.J., González-Crespo J., Cava R., García-Parra J., Ramírez R. Characterisation by SPME-GC-MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening. Food Chem 2010, 118:182-189. a.
12. Delgado F.J., Rodríguez-Pinilla J., González-Crespo J., Ramirez R., Roa I. Proteolysis and texture changes of a Spanish soft cheese ('Torta del Casar') manufactured with raw ewe milk and vegetable rennet during ripening. Int. J. Food Sci. Technol 2010, 45:512-519. b.
13. Elortondo F.J.P., Echobarria P.A., Albisu M., Barcina Y. Indigenous lactic acid bacteria in Idiazabal ewes' milk cheese. Int. Dairy J 1998, 8:725-732.
14. Engels W.J.M., Dekker R., de Jong C., Neeter R., Visser S. A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese. Int. Dairy J 1997, 7:255-263.
15. European Commission. 2003. Regulation (EC) 1491/2003 of European Commission of 25 of August: Registration of the Protected Designation of Origin "Torta del Casar" in the Register of Protected Designations of Origin and the Protected Geographic Indications.
16. Fernández-García E., Carbonell M., Calzada J., Núñez M. Seasonal variation of the free fatty acids contents of Spanish ovine milk cheese protected by a designation of origin: A comparative study. Int. Dairy J 2006, 16:252-261.
17. Fernández-García E., Gaya P., Medina M., Núñez M. Evolution of the volatile components of raw ewes' milk Castellano cheese: Seasonal variation. Int. Dairy J 2004, 14:39-46.
18. Ferreira I.M.P.L.O., Pinho O., Sampaio P. Volatile fraction of DOP "Castelo Branco" cheese: Influence of breed. Food Chem 2009, 112:1053-1059.
19. Freitas C.A., Malcata F.X. Microbiology and biochemistry of cheeses with Appélation d'Origine Protegée and manufactured in the Iberian Peninsula from ovine and caprine milks. J. Dairy Sci 2000, 83:584-602.
20. ISO (International Organization for Standardization). 2006. UNE-ISO 4121:2006. Sensory analysis-Guidelines for the use of quantitative response scales. ISO, Geneva, Switzerland.
21. Izco J.M., Torre P. Characterisation of volatile flavour compounds in Roncal cheese extracted by the purge and trap method and analysed by GC-MS. Food Chem 2000, 70:409-417.
22. Kondjoyan N., Berdagué J.L. A Compilation of Relative Retention Indices for the Analysis of Aromatic Compounds 1996, Laboratoire Flaveur, Clemont Rerrand, France.
23. Kováts E. Gas chromatographic characterization of organic substances in the retention index system. Advances in Chromatography 1965, 229-247. Marcel Dekker, New York, NY. J.C. Giddings, R.A. Keller (Eds.).
24. Mas Mayoral M., González Crespo J., Nieto Villaseca M.J. Casar cheese: Production, physicochemical and microbiological characteristics. Arch. Zootec 1991, 40:359-369.
25. Moio L., Langlois D., Etiévant P., Addeo F. Powerful odorants in bovine, ovine, caprine and water buffalo milk determined by means of gas chromatography-olfactometry. J. Dairy Res 1993, 60:215-222.
26. Morales P., Fernández-García E., Núñez M. Caseinolysis in cheese by Enterobacteriaceae strains of dairy origin. Lett. Appl. Microbiol 2003, 37:410-414.
27. Mounier J., Gelsomino R., Georges S., Vancanneyt M., Vandemeulebroecke K., Hoste B., Scherer S., Swings J., Fitzgerald G.F., Cogan T.M. Surface microflora of four smear-ripened cheeses. Appl. Environ. Microbiol 2005, 71:6489-6500.
28. Pereira C.I., Neto D.M., Capucho J.C., Giâo M.S., Gomes A.M.P., Malcata F.X. How three adventitious lactic acid bacteria affect proteolysis and organic acid production in model Portuguese cheese manufactured from several milk sources and two alternative coagulants. J. Dairy Sci 2010, 93:1335-1344.
29. Pintado A.I., Tavares T.G., Tavaira F.K., Malcata F.X. Tradition versus modernism in cheesemaking technology: A Portuguese case study encompassing plant coagulant, non-bovine milks and adventitious microflora. Aust. J. Dairy Technol 2010, 65:128-134.
30. Plutowska B., Wardencki W. Aromagrams-Aromatic profiles in the appreciation of food quality. Food Chem 2007, 101:845-872.
31. Poullet B., Huertas M., Sánchez A., Cáceres P., Larriba G. Microbial study of Casar de Cáceres cheese throughout ripening. J. Dairy Res 1991, 58:231-238.
32. Poullet B., Huertas M., Sánchez A., Cáceres P., Larriba G. Main lactic acid bacteria isolated during ripening of Casar de Cáceres cheese. J. Dairy Res 1993, 60:123-127.
33. Preininger M., Warmke R., Grosch W. Identification of the character impact flavour compounds of Swiss cheese by sensory studies of models. Z. Lebensm. Unters. For 1996, 202:30-34.
34. Roa I., López M.B., Mendiola F.J. Residual clotting activity and ripening properties of vegetable rennet from Cynara cardunculus in La Serena cheese. Food Res. Int 1999, 32:413-419.
35. Ruiz J., Cava R., Ventanas J., Jensen M.T. Headspace solid phase microextraction for the analysis of volatiles in a meat product: Dry cured Iberian ham. J. Agric. Food Chem 1998, 46:4688-4694.
36. Sable S., Letellier F., Cottenceau G. An analysis of the volatile flavour compounds in a soft raw goat milk cheese. Biotechnol. Lett 1997, 19:143-145.
37. Sanjuán E., Millán R., Saavedra P., Carmona M.A., Gómez R., Fernández-Salguero J. Influence of animal and vegetable rennet on the physicochemical characteristics of Los Pedroches cheese during ripening. Food Chem 2002, 78:281-289.
38. Tavaria F.K., Malcata F.X. Microbiological characterization of Serra da Estrela cheese throughout its AOP region. J. Food Prot 1998, 61:601-607.
39. Tavaria F.K., Ferreira A.C., Malcata F.X. Volatile free fatty acids as ripening indicators for Serra da Estrela Cheese. J. Dairy Sci 2004, 87:4064-4072.
40. Urbach G. Contribution of lactic acid bacteria to flavour compound formation in dairy products. Int. Dairy J 1995, 5:877-903.