Starter culture development for improving the flavour of Proosdij-type cheese

E.H.E. Ayad, A. Verheul, P. Bruinenberg, J.T.M. Wouters, G. Smit

Research output: Contribution to journalArticleAcademicpeer-review

25 Citations (Scopus)

Abstract

The use of the additional mesophilic strain B851, which has specific flavour forming abilities, was tested for improving the flavour development of a Proosdij-type cheese made with a combination of an acidifying mesophilic and an adjunct thermophilic culture. This strain was selected because of its ability to produce the branched chain aldehyde, 3-methylbutanal, which is a key flavour compound in Proosdij cheese. In order to control the flavour intensity, the selected strain was first tested at different levels in a defined strain starter culture as well as in combination with a mixed strain starter culture. The results of population dynamics, sensory evaluation and analysis of volatile compounds pointed to the possibility of controlling both the cell numbers of strain B851 as well as the cheese flavour intensity resulting from this strain. Thus, B851 was used to enhance the flavour development of a Proosdij-type cheese made with a new thermophilic culture S1138, developed to prevent crack formation. The addition of culture B851 led to an increase in the overall flavour intensity, indicating that it is possible to tailor the flavour of cheese by using specifically selected cultures, even in combination with complex starter cultures
Original languageEnglish
Pages (from-to)159-168
JournalInternational Dairy Journal
Volume13
Issue number2-3
DOIs
Publication statusPublished - 2003

Keywords

  • amino-acids
  • lactococci
  • industrial
  • components
  • origin
  • gouda
  • foods
  • milk
  • eye

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