Volatile compounds in cheeses made with Micrococcus sp. INIA 528 milk culture or high enzymatic activity curd
Volatile compounds were investigated in a semihard cheese made with lactic culture, lactic culture + Micrococcus sp. INIA 528 culture, and two levels of high enzymatic activity (HEA) curd made with this strain. The levels of acetaldehyde, 2-methyl propanal, 3-methyl butanal, ethanol, 2-methyl propanol and 3-methyl butanol were higher, and those of diacetyl and acetoin lower, in cheese made from milk with added Micrococcus culture. Free fatty acids and ethyl, propyl and isobutyl esters were at higher levels in cheeses with added HEA curd. Total esters increased up to 37-fold in cheeses with added HEA curd.
Saved in:
| Main Authors: | , , , |
|---|---|
| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
John Wiley & Sons
2010-11
|
| Subjects: | Volatile compounds, Cheeses, Micrococcus, Enzymes, |
| Online Access: | http://hdl.handle.net/10261/41786 http://dx.doi.org/10.13039/501100004837 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|