Pivotal role of cheese salting method for the production of 3-methylbutanal by Lactococcus lactis

Johannes B. Brandsma*, Natassa Rustandi, Judith Brinkman, Judith C.M. Wolkers-Rooijackers, Marcel H. Zwietering, Eddy J. Smid

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

The aldehyde 3-methylbutanal is a key aroma compound for many types of cheeses. Intracellular enzymes of cheese starter cultures are predominantly responsible for the conversion of leucine into 3-methylbutanal. Environmental conditions during cheese manufacturing also play a role in the production of 3-methylbutanal. Our work shows that salting has a detrimental effect on the capacity of Lactococcus lactis subsp. lactis DS84445 to produce 3-methylbutanal. In that respect, a promising way to control the concentration of 3-methylbutanal is by using a cheese starter culture that produces the aimed level of 3-methylbutanal before salting starts and preferably when lactose is still available.

Original languageEnglish
Pages (from-to)421-430
JournalInternational Journal of Dairy Technology
Volume75
Issue number2
Early online date14 Dec 2021
DOIs
Publication statusPublished - May 2022

Keywords

  • Cheese ripening
  • Cheese salting
  • Flavour
  • Lactococcus species

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