Chemistry of cheese curd slurries: effect of oxygen on flavour and fatty acid production
1994
Horwood, J.F. | Shanley, R.M. | Sutherland, B.J. (Commonwealth Scientific and Industrial Research Organisation, Highett (Australia). Div. of Food Science and Technology)
As assessment was made of the changes in flavour and production of C2 to C10 fatty acids in three series of cheese curd slurries incubated at 25 deg. C for up to 32 days with no headspace or with 3 different volumes of added oxygen. Slurries incubated anaerobically were more Cheddar-like and less 'fermented' in flavour than those incubated in the presence of added O2. One effect of O2 was to raise the acetic acid content of the slurries. After depletion of the O2 lipolysis occurred to a marked degree in the second and third series of slurries and was greater for the larger volumes of O2. In the late stages of incubation some of the slurries acquired flavours similar to those of Italian cheeses. It is postulated that an increased level of natural milk lipase from psychrotrophs in the bulk milk from which the cheese curd was made could explain the increased lipolysis. The cheese flavours were no more concentrated than those obtained by conventional methods. The flavour thresholds of propanoic, 2-methyl-propanoic, butanoic, 3-methylbutanoic, hexanoic, octanoic and decanoic acids in cheese curd slurries were found to be 5, 25, 25, 20, 25, 200 and 200 mg per kg respectively.
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