It was demonstrated in replicated pilot scale Cheddar cheese production trials that the inclusion in the curd of glutamate dehydrogenase-producing adjunct lactobacilli or the addition of a-ketoglutaric acid during manufacture was effective in enhancing and accelerating aroma development in the cheese. The formation of volatiles from the breakdown of amino acids differed in the a-ketoglutarate supplemented and adjunct-containing cheese indicating that the level of the available keto acid may impact on amino acid turnover during cheese maturation. Both treatments have the potential to increase the intensity and rate of aroma formation during the ripening period.
|Number of pages||4|
|Journal||Milchwissenschaft: Milk Science International|
|Publication status||Published - 1 Jan 2008|
- food microbiology
- Cheddar cheese ripening