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. © 2010 Society of Dairy Technology.
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| Main Authors: | , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Wiley
2010
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| Subjects: | Volatile compounds, Cheese, Micrococcus, Enzymes, Culture, Curd, |
| Online Access: | http://hdl.handle.net/20.500.12792/2972 http://hdl.handle.net/10261/291665 |
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| Summary: | 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. © 2010 Society of Dairy Technology. |
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