Lipolysis in Cheddar Cheese Made from Raw, Thermized, and Pasteurized Milks

References 

1. Andrews AT, Anderson M, Goodenough PW. A study of the heat stabilities of a number of indigenous milk enzymes. J. Dairy Res. 1987;54:237–246
   • CrossRef
2. Beuvier E, Berthaud K, Cegarra S, Dasen A, Pochet S, Buchin S, et al. Ripening and quality of Swiss type cheese made from raw, pasteurized or microfiltered milk. Int. Dairy J. 1997;7:311–323
3. Beuvier E, Buchin S. Raw milk cheeses. In: 3rd ed..  Fox PF,  McSweeney PLH,  Cogan TM,  Guinee TP editor. Cheese: Chemistry, Physics and Microbiology. General Aspects. Vol.1:London, UK: Elsevier, Academic Press; 2004;p. 319–345
4. Carunchia Whetstine ME, Drake MA, Nelson BK, Barbano DM. Flavour profiles of full-fat and reduced-fat cheese and cheese fat made from aged Cheddar with the fat removed a using novel process. J. Dairy Sci. 2006;89:505–517
   • Abstract
   • Full Text
   • Full-Text PDF (191 KB)
   • CrossRef
5. Choisy C, Desmazeaud M, Gripon JC, Lamberet G, Lenoir J. The Biochemistry of ripening. In:  Eck A,  Gillis J-C editor. Cheesemaking from Science to Quality Assurance. 2nd ed.. Paris, France: Lavoisier Publishing; 2000;p. 83–151
6. Collins YF, McSweeney PLH, Wilkinson MG. Lipolysis and free fatty acid catabolism in cheese: A review of current knowledge. Int. Dairy J. 2003;13:841–866
7. Dalgleish DG, Banks JM. The formation of complexes between serum proteins and fat globules during heating of whole milk. Milchwissenschaft. 1991;46:75–78
8. Dovat AM, Reinbold GW, Hammond EG, Vedamuthu ER. Lipolytic and proteolytic activity of enterococci and lactic group streptococci isolated from young Cheddar cheese. J. Milk Food Technol. 1970;33:365–372
9. Downey WK. Review of the progress of dairy science: Flavour impairment from pre- and post-manufacture lipolysis in milk and dairy products. J. Dairy Res. 1980;47:237–252
   • CrossRef
10. Driessen FM, Stadhouders J. Lipolysis in hard cheese made from pasteurized milk. Brussels, Belgium: Int. Dairy Fed; 1975;IDF. Bull. No. 86
11. European Union. Directive 92/46ECC Council. Diario oficial de las Comunidades Europeas. Off. J. L. 1992;268:1–34
12. Fox PF, Stepaniak L. Enzymes in cheese technology. Int. Dairy J. 1993;3:509–530
13. Franklin JG, Sharpe ME. The incidence of bacteria in cheese milk and Cheddar cheese and their association with flavour. J. Dairy Res. 1963;30:87–99
    • CrossRef
14. Geurts TJ, Lettink FJ, Wouters JTM. Lipase in milk, curd and cheese. Milchwissenschaft. 2003;58:61–65
15. Gilles J, Lawrence RC. The assessment of Cheddar cheese quality by compositional analysis. N.Z. J. Dairy Sci. Technol. 1973;8:148–151
16. Gillies AJ. Significance of thermoduric organisms in Queensland Cheddar cheese. Aust. J. Dairy Technol. 1971;26:145–149
17. Gilmour A, MacElhinney RS, Johnson DE, Murphy RJ. Thermisation of milk. Some microbiological aspects. Milchwissenschaft. 1981;36:457–461
18. Griffiths MW. Use of milk enzymes as indices of heat treatment. J. Food Prot. 1986;49:696–705
19. Hadland G, Hoye T. Bacterial activity and lipolysis in raw bulk milk during storage, as related to the keeping quality of the pasteurized milk. In: Proc. XIX International Dairy Congress. Vol. 1 E. Brussels, Belgium: Int. Dairy Fed; 1974;p. 368–369
20. Hickey DK, Kilcawley KN, Beresford TP, Sheehan EM, Wilkinson MG. Starter strain related effects on the biochemical and sensory properties of Cheddar cheese. Int. Dairy J. 2006;16:679–690
21. Holland R, Liu S-Q, Crow VL, Delabre M-L, Lubbers M, Bennett M, et al. Esterase of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification. Int. Dairy J. 2005;15:711–718
22. IDF. Milk. Determination of fat content (Röse-Gottlieb gravimetric method). IDF Standard 1D. Brussels, Belgium: Int. Dairy Fed; 1996;
23. IDF.. Milk. Determination of nitrogen content - Part 2: Block digestion method. IDF Standard 20-2. Brussels, Belgium: Int. Dairy Fed; 2001;
24. IDF. Milk. Determination of casein-nitrogen content - Part 1: Indirect method. IDF Standard 29-1. Brussels, Belgium: Int. Dairy Fed; 2004;
25. Jensen JP, Reinbold GW, Washam CJ, Vedamuthu ER. Role of enterococci in Cheddar cheese: Proteolytic activity and lactic acid development. J. Milk Food Technol. 1975;38:3–7
26. Lau KY, Barbano DM, Rasmussen RR. Influence of pasteurization of milk on protein breakdown in Cheddar during aging. J. Dairy Sci. 1991;74:727–740
    • Abstract
    • Full-Text PDF (1317 KB)
    • CrossRef
27. Lopez, C., B. Camier, and J. Y. Gassi. Developments of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy. Int. Dairy J. (accepted)
28. Martley FG, Crow VL. Interactions between non-starter micro-organisms during cheese manufacture and ripening. Int. Dairy J. 1993;3:461–484
29. McSweeney PLH, Fox PF, Lucey JA, Jordan KN, Cogan TM. Contribution of the indigenous microflora to the maturation of Cheddar cheese. Int. Dairy J. 1993;3:613–634
30. Michalski MC, Michel F, Sainmont D, Briard V. Apparent ζ-potential as a tool to assess mechanical damages to the milk fat globule membrane. Colloids Surf. B Biointerf. 2001;23:23–30
31. O’Donovan CM, Wilkinson MG, Guinee TP, Fox PF. An investigation of the autolytic properties of three lactococcal strains during cheese ripening. Int. Dairy J. 1996;6:1149–1165
32. O’Keeffe AM, Fox PF, Daly C. Proteolysis in Cheddar cheese: Role of coagulant and starter bacteria. J. Dairy Res. 1978;45:465–477
    • CrossRef
33. Olivecrona T, Bengtsson-Olivecrona G. Indigenous enzymes in milk. In:  Fox PF editors. Food Enzymology. Vol.1:London, UK: Elsevier Applied Science; 1991;p. 62–78
34. Ouattara GC, Joen IJ, Hart-Thakur RA, Schmidt KA. Fatty acids released from milk fat by lipoprotein lipase and lipolytic psychrotrophs. J. Food Sci. 2004;69:659–664
35. Reiter B, Sorokin Y, Pickering A, Hall AJ. Hydrolysis of fat and protein in small cheeses made under aseptic conditions. J. Dairy Res. 1969;36:65–76
36. Rogosa M, Mitchell JA, Wiseman RF. A selective medium for isolation and enumeration of oral and fecal lactobacilli. J. Bacteriol. 1951;62:132–133
    • MEDLINE
37. Roy D, Pitre M, Blanchette L, Savoie L, Bélanger G, Ward P, et al. Monitoring proteolysis and cheese juice composition during ripening of Cheddar cheese made from microfiltered milk. Lait. 1997;77:521–541
    • CrossRef
38. SAS Institute. User's Guide: Statistics. Version 9. 1. 3 ed. Cary, NC: SAS Institute, Inc; 2003;
39. Shakeel-Ur-Rehman , Banks JM, McSweeney PLH, Fox PF. Effect of ripening temperature on the growth and significance of non-starter lactic acid bacteria in Cheddar cheese made from raw or pasteurised milks. Int. Dairy J. 2000;10:45–53
40. Shakeel-Ur-Rehman , McSweeney PLH, Banks JM, Brechany EY, Muir DD, Fox PF. Ripening of Cheddar cheese made from blends of raw and pasteurised milk. Int. Dairy J. 2000;10:33–44
41. Shakeel-Ur-Rehman , McSweeney PLH, Fox PF. A study on the role of the indigenous microflora of raw milk on the ripening of Cheddar cheese. Milchwissenschaft. 1999;54:388–393
42. Sheehan A, O’Cuinn G, FitzGerald RJ, Wilkinson MG. Proteolytic enzyme activities in Cheddar cheese juice made using lactococcal starters of differing autolytic properties. J. Appl. Micro. 2006;100:893–901
43. Stepaniak L, Rukke EO. Thermization of milk. In:  Roginski H,  Fuquay JW,  Fox PF editor. Encyclopedia of Dairy Sciences. Vol.4:London, UK: Academic Press; 2003;p. 2619–2623
44. Terzaghi BE, Sandine WE. Improved medium for lactic streptococci and their bacteriophages. Appl. Microbiol. 1975;29:807–813
45. Wilkinson MG, Guinee TP, O’Callaghan DM, Fox PF. Autolysis and proteolysis in different strains of starter bacteria during Cheddar cheese ripening. J. Dairy Res. 1994;61:249–262
    • CrossRef
46. Wittenberger CL, Angelo N. Purification and properties of a fructose-1, 6-diphosphate-activated lactate dehydrogenase from Streptococcus faecalis. J. Bacteriol. 1970;101:717–724
    • MEDLINE