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 Citations (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.

Original language	English
Journal	International Dairy Journal
Volume	20
Issue number	12
Pages (from-to)	844-851
Number of pages	8
ISSN	0958-6946
DOIs	https://doi.org/10.1016/j.idairyj.2010.06.001
Publication status	Published - Dec 2010

Access to Document

10.1016/j.idairyj.2010.06.001

Ripening af extra-hard cheese mad with mesophilic DL-starterFinal published version, 479 KB

Cite this

@article{9caf9d90dcf411dfb933000ea68e967b,

title = "Ripening of extra-hard cheese made with mesophilic DL-starter",

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 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.",

author = "Rehn, {Lina Ulrika Ingeborg} and Petersen, {Mikael Agerlin} and Saed{\'e}n, {K. Hallin} and Ard{\"o}, {Ylva Margareta}",

year = "2010",

month = dec,

doi = "10.1016/j.idairyj.2010.06.001",

language = "English",

volume = "20",

pages = "844--851",

journal = "International Dairy Journal",

issn = "0958-6946",

publisher = "Elsevier",

number = "12",

}

TY - JOUR

T1 - Ripening of extra-hard cheese made with mesophilic DL-starter

AU - Rehn, Lina Ulrika Ingeborg

AU - Petersen, Mikael Agerlin

AU - Saedén, K. Hallin

AU - Ardö, Ylva Margareta

PY - 2010/12

Y1 - 2010/12

N2 - 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.

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.

U2 - 10.1016/j.idairyj.2010.06.001

DO - 10.1016/j.idairyj.2010.06.001

M3 - Journal article

SN - 0958-6946

VL - 20

SP - 844

EP - 851

JO - International Dairy Journal

JF - International Dairy Journal

IS - 12

ER -

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

Abstract

Access to Document

Fingerprint

Cite this