Ripening of extra-hard cheese made with mesophilic DL-starter

Lina Ulrika Ingeborg Rehn; Mikael Agerlin Petersen; K. Hallin Saedén; Ylva Margareta Ardö

doi:10.1016/j.idairyj.2010.06.001

Ripening of extra-hard cheese made with mesophilic DL-starter

Lina Ulrika Ingeborg Rehn, Mikael Agerlin Petersen, K. Hallin Saedén, Ylva Margareta Ardö

19 Citationer (Scopus)

Abstract

Extra hard cheese is commonly made with thermophilic starters using high temperatures to stimulate expulsion of whey. In this work, microflora, proteolysis and volatiles were investigated in an extra-hard cheese made with mesophilic DL-starter, produced using challenging cooking temperatures for the starter bacteria over several hours. Cheese from six commercially produced vats was investigated over 56 weeks. The number of starter bacteria decreased after three weeks of ripening. Casein breakdown was characterised by chymosin and plasmin activity on α_s1- and β-caseins, respectively. Peptide profiles showed accumulation of Lactococcus derived peptides from α_s1-CN f1-23, and the peptide β-CN 29-93 as a result of joint plasmin and chymosin activity and absence of highly proteolytic thermophilic Lactobacillus, commonly present in extra-hard cheese. The composition of amino acids depended mainly on starter during the first 26 weeks of ripening. The content of volatiles depended both on ripening time and the starter used.

Originalsprog	Engelsk
Tidsskrift	International Dairy Journal
Vol/bind	20
Udgave nummer	12
Sider (fra-til)	844-851
Antal sider	8
ISSN	0958-6946
DOI	https://doi.org/10.1016/j.idairyj.2010.06.001
Status	Udgivet - dec. 2010

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10.1016/j.idairyj.2010.06.001

Ripening af extra-hard cheese mad with mesophilic DL-starterForlagets udgivne version, 479 KB

Citationsformater

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AU - Ardö, Ylva Margareta

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AB - Extra hard cheese is commonly made with thermophilic starters using high temperatures to stimulate expulsion of whey. In this work, microflora, proteolysis and volatiles were investigated in an extra-hard cheese made with mesophilic DL-starter, produced using challenging cooking temperatures for the starter bacteria over several hours. Cheese from six commercially produced vats was investigated over 56 weeks. The number of starter bacteria decreased after three weeks of ripening. Casein breakdown was characterised by chymosin and plasmin activity on αs1- and β-caseins, respectively. Peptide profiles showed accumulation of Lactococcus derived peptides from αs1-CN f1-23, and the peptide β-CN 29-93 as a result of joint plasmin and chymosin activity and absence of highly proteolytic thermophilic Lactobacillus, commonly present in extra-hard cheese. The composition of amino acids depended mainly on starter during the first 26 weeks of ripening. The content of volatiles depended both on ripening time and the starter used.

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Ripening of extra-hard cheese made with mesophilic DL-starter

Abstract

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