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 language | English |
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Pages (from-to) | 421-430 |
Journal | International Journal of Dairy Technology |
Volume | 75 |
Issue number | 2 |
Early online date | 14 Dec 2021 |
DOIs | |
Publication status | Published - May 2022 |
Keywords
- Cheese ripening
- Cheese salting
- Flavour
- Lactococcus species