Effect of a-ketoglutaric acid or a glutamate dehydrogenase producing adjunct Lactobacillus spp. culture on Cheddar cheese ripening

Alan G. Williams, Susan E. Withers, Jean M. Banks

Research output: Contribution to journalArticle

Abstract

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.

Original languageEnglish
Pages (from-to)45-48
Number of pages4
JournalMilchwissenschaft: Milk Science International
Volume63
Issue number1
Publication statusPublished - 1 Jan 2008

Fingerprint

Cheddar cheese
cheese ripening
glutamate dehydrogenase
Lactobacillus
cheeses
odors
keto acids
amino acids
milk curds
acids
manufacturing
ripening

Keywords

  • Lactobacillus
  • food microbiology
  • Cheddar cheese ripening

Cite this

Williams, A. G., Withers, S. E., & Banks, J. M. (2008). Effect of a-ketoglutaric acid or a glutamate dehydrogenase producing adjunct Lactobacillus spp. culture on Cheddar cheese ripening. Milchwissenschaft: Milk Science International, 63(1), 45-48.
Williams, Alan G. ; Withers, Susan E. ; Banks, Jean M. / Effect of a-ketoglutaric acid or a glutamate dehydrogenase producing adjunct Lactobacillus spp. culture on Cheddar cheese ripening. In: Milchwissenschaft: Milk Science International. 2008 ; Vol. 63, No. 1. pp. 45-48.
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Williams, AG, Withers, SE & Banks, JM 2008, 'Effect of a-ketoglutaric acid or a glutamate dehydrogenase producing adjunct Lactobacillus spp. culture on Cheddar cheese ripening', Milchwissenschaft: Milk Science International, vol. 63, no. 1, pp. 45-48.

Effect of a-ketoglutaric acid or a glutamate dehydrogenase producing adjunct Lactobacillus spp. culture on Cheddar cheese ripening. / Williams, Alan G.; Withers, Susan E.; Banks, Jean M.

In: Milchwissenschaft: Milk Science International, Vol. 63, No. 1, 01.01.2008, p. 45-48.

Research output: Contribution to journalArticle

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AB - 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.

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Williams AG, Withers SE, Banks JM. Effect of a-ketoglutaric acid or a glutamate dehydrogenase producing adjunct Lactobacillus spp. culture on Cheddar cheese ripening. Milchwissenschaft: Milk Science International. 2008 Jan 1;63(1):45-48.