The addition of Propionibacterium freundenreichii to Raclette cheese induces biochemical changes and enhances flavor development - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Journal of Agricultural and Food Chemistry Année : 2005

The addition of Propionibacterium freundenreichii to Raclette cheese induces biochemical changes and enhances flavor development

Résumé

Two mixtures of Propionibacterium freudenreichii commercial strains were tested as adjunct cultures in pasteurized milk Raclette cheese to investigate the ability of propionibacteria (PAB) to enhance flavor development. Cheese flavor was assessed by a trained sensory panel, and levels of free amino acids, free fatty acids, and volatile compounds were determined. The PAB level showed a 1.4 log increase within the ripening period (12 weeks at 11 degrees C). Eye formation, which was not desired, was not observed in PAB cheeses. PAB fermented lactate to acetate and propionate and produced fatty acids by lipolysis, branched chain volatile compounds derived from isoleucine and leucine catabolism and some esters. One of the experimental cheeses received the highest scores for odor and flavor intensity and was characterized by higher frequencies of detection for some minor notes ("propionic"and "whey" odor, "sweet" taste). PAB can therefore be considered as potential adjunct cultures to enhance or modify cheese flavor development.

Dates et versions

hal-01453971 , version 1 (02-02-2017)

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Citer

Anne Thierry, Marie-Bernadette Maillard, Pascal Bonnarme, Edmond Roussel. The addition of Propionibacterium freundenreichii to Raclette cheese induces biochemical changes and enhances flavor development. Journal of Agricultural and Food Chemistry, 2005, 53, pp.4157-4165. ⟨10.1021/jf0481195⟩. ⟨hal-01453971⟩
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