White-mould cheese: What causes bitterness and other flavour defects in Camembert?

Cheese Problems Solved

Volumn , Issue , 2007, Pages 282-283

  Spinnler, H E ^a   Leclercq Perlat, M N ^a  

^a AGROPARISTECH   (France)

Author keywords

[No Author keywords available]

Indexed keywords

DAIRIES;

EID: 84904372785     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845693534.268     Document Type: Chapter

References (7)

1. Adda J., Dekimpe J., Vassal L., Spinnler H.E. Production de styrène par Penicillum caseicolum. Lait 1989, 69:115-120.
2. Karahadian C., Josephson D.B., Lindsay R.C. Volatile compounds from Penicillium sp. contributing musty-earthy notes to Brie and Camembert cheese flavours. J. Agric. Food Chem 1985, 33:339-343.
3. 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 1991, 71:599-636.
4. Molimard P., Lesschaeve I., Bouvier I., Vassal L., Schlich P., Issanchou S., Spinnler H.E. Amertume et fractions azotées des fromages à pâte molle de type Camembert: rôle de l'association de Penicillium camemberti avec Geotrichum candidum. Lait 1994, 74:361-374.
5. Molimard P., Vassal L., Bouvier I., Spinnler H.E. Suivi de croissance de Penicillium camemberti et Geotrichum candidum en culture pure et en association au cours de l'affinage de fromages expérimentaux à pâte molle de type Camembert. Lait 1995, 75:3-16.
6. Molimard P., Lesschaeve I., Issanchou S., Brousse M., Spinnler H.E. Effect of the association of surface flora on the sensory properties of mould-ripened cheese. Lait 1997, 77:181-187.
7. Spinnler H.E., Grosjean O., Bouvier I. Effect of culture parameters on the production of styrene (vinyl benzene) and 1-octene-3-ol by Penicillium caseicolum. J. Dairy Res 1992, 59:533-541.