Improving the Flavour of Cheese begins with a summary of cheese ripening and the compounds associated with cheese flavour.

Part 1 discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese.

Part 2 reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour.

Part 3 addresses the measurement of cheese flavour.

The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses.

Features:

• discusses the wealth of research in the area of flavour development
• reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour
• concludes with a selection of case studies on specific product types

Contents

Cheese manufacture and ripening and their influence on cheese flavour

• Influence of cheese manufacture on ripening and quality
• Overview of cheese ripening
• Bitterness
• Acceleration of cheese ripening

Compounds associated with cheese flavour

• Bacteria and cheese flavour
• Cheese flavour
• Future trends
• Sources of further information and advice

Part 1: Microbial Physiology and the Development of Cheese in Flavour

Carbohydrate metabolism and cheese flavour development

• Carbohydrate compounds present in milk
• Cheese manufacture and ripening
• Carbohydrate metabolism and flavour formation from amino acid catabolism

Amino acid metabolism in relationship to cheese flavour development

• Compounds associated with cheese flavour
• Proteolysis in cheese
• Amino acid metabolism
• Carbohydrate starvation in LAB
• The nonculturable state

Lipolysis and cheese flavour development

• Lipolysis and cheese flavour
• Identification of fat-related aroma compounds important for cheese flavour
• Improving the flavour of cheese by manipulating lipolysis

The relative contributions of starter cultures and non-starter bacteria to the flavour of cheese

• Cheese-related microorganisms
• Lactose, lactate and citrate metabolisms
• Proteolysis
• Lipolysis
• Flavour improvement

Starter culture development for improved cheese flavour

• Introduction to starter cultures
• Factors affecting flavour formation by starter cultures
• Starter culture selection criteria
• Improving the flavour potential of starter cultures
• Commercial starter cultures

Adjunct culture metabolism and cheese flavour

• Introduction to adjunct cultures
• Adjunct culture types
• Selection of adjunct cultures
• Adjunct culture metabolism in the cheese matrix

Techniques for microbial species identification and characterization to identify commercially important traits

• Techniques for microbial species identification
• Differentiation between strains within a species
• Analysis of commercially important traits

Genomics and cheese flavour

• Genomics
• Functional genomics
• Bioinformatics and flavour

Part 2: Influence of Ingredients Processing and Physical and Chemical Factors on Cheese Flavour

The effects of milk, its ingredients and salt on cheese flavour

• Source of milk
• Concentrated milk
• Influence of salt

Physical factors affecting the flavour of cheese

• The general relationship between cheese composition, structure and flavour
• General aspects of acidity in cheese
• pH and the type of coagulation
• Effects of pH history on cheese composition, structure and functionality
• Redox history
• Temperature history
• Moisture
• Improving cheese flavour by controlling physical factors

Flavourant-matrix interactions and flavour development in cheese

• Experiencing cheese flavour
• Phase partitioning
• Impact of partitioning on flavour generation in cheese

Starter culture production and delivery for cheese flavour

• Sources of cultures
• Strategic options
• Starters, adjuncts and selection of cultures
• Bacteriophages and strain selection
• Characterization of cultures
• Culture requirements
• starter culture growth and delivery

Bacteriocins: changes in cheese and flora flavour

• What bacteriocins are and how they work
• Bacteriocins of LAB – classification
• Why are bacteriocins used in cheese? Implications for cheese manufacturers

Part 3: Monitoring and Evaluating cheese Flavour

Monitoring cheese ripening: new developments

• Monitoring ripening on the metabolite level
• Monitoring ripening on the enzyme level
• Monitoring ripening on the bacterial level
• High throughput tools for monitoring cheese ripening

Defining cheese flavour

• The starting point: lexicon development
• Building a foundation: how the lexicon provides the platform
• Flavour chemistry linkages
• Understanding the consumer
• A global perspective

Measuring cheese flavour

• Isolation of volatile components
• Instrumental considerations
• Linking of sensory and analytical data

Hard Italian cheeses: parmigiano-reggiano and grana-padano

• Aroma analysis
• Aroma compounds of parmesan and related Italian-style cheeses
• References for production methods

Low temperature hard cheeses and semi-hard washed cheeses

• Flavour development of low temperature hard cheeses and semi-hard cheeses
• Membrane filtration processes in cheese manufacture
• Microencapsulation technology in accelerated ripening of cheeses
• New technological innovations for reduced-fat cheeses

Soft-ripened and fresh cheeses: feta, quark, halloumi and related varieties

• Mould ripened cheeses
• Smear ripened cheeses
• Microflora of cheese brines
• Sensory description
• New developments in starter technology

Producing low-fat cheeses

• Technology of manufacture
• Effects of fat reduction on flavour, texture and functionality

Modelling gouda ripening to predict flavour development

• Modelling approach
• Validation data
• Examples of sub-models
• Hybrid modelling: integration of sub-models
• Improving the flavour of cheese by modelling

Index

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