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Cheese flavour

  • J. Bakker
  • B. A. Law

Abstract

The development of the texture and flavour of cheese takes place over a long period of time, starting during cheese-making and continuing during the maturation period. The main processes are the fermentation by the starter culture and the enzymic modifications of the constituents in the milk. Enzymes can be indigenous to the milk, produced by adventitious organisms, starter bacteria, secondary organisms growing during maturation or added with the rennet. Their activity towards lactose, lipids and proteins will be described in relation to the development of texture and flavour. Proteolysis influences the texture but also leads to the formation of flavour peptides and free amino acids, which form the precursors for the development of aroma compounds. Lipolysis is important for the development of the typical flavour of mould-ripened cheeses, while the starter bacteria have a direct impact on the flavour of fresh cheeses such as cottage cheese.

Keywords

Lactic Acid Bacterium Volatile Fatty Acid Hydrogen Sulphide Flavour Compound Cheddar Cheese 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • J. Bakker
  • B. A. Law

There are no affiliations available

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