Fermentation of aspartate by propionibacteria increases the risk of second fermentation in Swiss-type cheese
1998
Bachmannr, H.-P. (Eidg. Forschungsanstalt fuer Milchwirtschaft Liebefeld, FAM, Bern (Switzerland))
The statistical evaluation of data collected from 30 commercial Emmental cheeses showed, that the deamination of apartate to succinate by propionibacteria (aspartate metabolism) increases the risk of late fermentation in Swiss-type cheeses. It is not only the additional carbon dioxide which is released during aspartate metabolism which reduces the potential time of storage, but it is also the carbon dioxide from the classical propionic acid fermentation, which is intensified by asparate metabolism. The consequences for the cheese quality are: higher loaves, oval eyes and splits.
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