Journal of Dairy Science
Volume 92, Issue 5 , Pages 1856-1863 , May 2009

Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor

  • D. St-Gelais

      Affiliations

    • Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. West, Saint-Hyacinthe, Quebec, Canada J2S 8E3
    • Corresponding Author InformationCorresponding author.
  • ,
  • J. Lessard

      Affiliations

    • Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. West, Saint-Hyacinthe, Quebec, Canada J2S 8E3
    • Institut des nutraceutiques et des aliments fonctionnels, Centre de recherche STELA, Université Laval, Quebec City, Quebec, Canada G1V 0A6
  • ,
  • C.P. Champagne

      Affiliations

    • Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. West, Saint-Hyacinthe, Quebec, Canada J2S 8E3
  • ,
  • J.-C. Vuillemard

      Affiliations

    • Institut des nutraceutiques et des aliments fonctionnels, Centre de recherche STELA, Université Laval, Quebec City, Quebec, Canada G1V 0A6

Received 29 September 2008 ,Accepted 23 December 2008.

References 

  1. AOAC. 16th ed.. Official Methods of Analysis. Vol.2. Arlington, VA: Assoc. Off. Anal. Chem. Int; 1995;
  2. Boumerdassi H, Monnet C, Desmazeaud M, Corrieu G. Effect of citrate on production of diacetyl and acetoin by Lactococcus lactis ssp. lactis CNRZ 483 cultivated in the presence of oxygen. J. Dairy Sci. 1997;80:634–639
  3. Christensen TMIE, Bech AM, Werner H. Methods for crude fractionation (extraction and precipitation) of nitrogen components in cheese. Int. Dairy Fed. Bull. 1991;261:4–9
  4. Gagnon, D. 2006. Formulation et propagation de ferments lactiques mésophiles à haut caractère aromatique. MS Thesis. Laval Univ., Quebec, Canada.
  5. Garrault, P., J. M. Faurie, J. Mengaud, A. Druesne, and G. Quere-Chassang. 2006. Souche de Streptococcus thermophilus AMI déficiente à post-acidification réduite. Intl. Pat. No. PCT/ EP2005/055443. International Publ. No. WO 2006/042862 A1.
  6. Hartwig P, McDaniel MR. Flavor characteristics of lactic, malic, citric, and acetic acids at various pH levels. J. Food Sci. 1995;60:384–388
  7. Kempler GM, McKay LL. Improved medium for detection of citrate-fermenting Streptococcus lactis subsp. diacetylactis. Appl. Environ. Microbiol. 1980;39:926–927
  8. Lacroix, N. 2008. Étude du potentiel aromatique, technologique et fonctionnel de ferments lactiques traditionnel. PhD Thesis. Laval Univ., Quebec, Canada.
  9. Law BA. Flavour development in cheeses. In:  Davies FL,  Law BA editor. Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk. New York, NY: Elsevier Applied Science Publishers; 1984;p. 187–228
  10. McSweeney PLH. Biochemistry of cheese ripening. Int. J. Dairy Technol. 2004;57:127–144
  11. Meilgaard M, Civille GV, Carr BT. Sensory Evaluation Techniques. 3rd ed.. Boca Raton, FL: CRC Press; 1999;
  12. Michel V, Martley FG. Streptococcus thermophilus in Cheddar cheese-production and fate of galactose. J. Dairy Res. 2001;68:317–325
  13. Morgan SM, O'Sullivan L, Ross RP, Hill C. The design of a three strain starter system for Cheddar cheese manufacture exploiting bacteriocin-induced starter lysis. Int. Dairy J. 2002;12:985–993
  14. Oberg CJ, Broadbent JR. Thermophilic starter cultures—Another set of problems. J. Dairy Sci. 1993;76:2392–2406
  15. Poolman B. Biochemistry and molecular biology of galactoside transport and metabolism in lactic acid bacteria. Lait. 1993;73:87–96
  16. SAS Institute. User's Guide: Statistics. Version 8.2 edition. Cary, NC: SAS Inst. Inc; 1999;
  17. St-Gelais D, Doyon G, Rolland JR, Goulet J. Sugar and organic acid concentrations during ripening of cheddar cheese-like products. Milchwissenschaft. 1991;46:288–291
  18. St-Gelais D, Roy D, Haché S. Growth and activities of Lactococcus lactis in milk enriched with low mineral retentate powders. J. Dairy Sci. 1992;75:2344–2352
  19. Stokes D, Ross RP, Fitzgerald GF, Coffey A. Application of Streptococcus thermophilus DPC1842 as an adjunct to counteract bacteriophage disruption in a predominantly lactococcal Cheddar cheese starter: Use in bulk starter culture systems. Lait. 2001;81:327–334
  20. Thomas TD, Turner KW, Crow VL. Galactose fermentation by Streptococcus lactis and Streptococcus cremoris: Pathways, products and regulation. J. Bacteriol. 1980;144:672–682
  21. Tison W, Ratcliff MF, Hillier AJ, Jago GR. Metabolism of Streptococcus thermophilus. III. Influence of the level of bacterial metabolites in Cheddar cheese. Aust. J. Dairy Technol. 1982;37:17–21
  22. Ulberth F. Headspace gas chromatographic estimation of some yogurt volatiles. J. AOAC. 1991;74:630–634

PII: S0022-0302(09)70500-4

doi: 10.3168/jds.2008-1761

Journal of Dairy Science
Volume 92, Issue 5 , Pages 1856-1863 , May 2009