Contribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheese

• Type: Article in International Scientific Journal
• Date: 2006

Authors

Tavaria, FK (Author) Other; Tavares, TG (Author) Other; Silva Ferreira, AC (Author) Other; F. Xavier Malcata (Author) Other

Journal

Title: International Dairy Journal

Vol. 16 No. 1

Pages: 886-894

ISSN: 0958-6946

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 16 Citations

Scopus - 20 Citations

Other information

Authenticus ID: P-004-J5F

DOI: 10.1016/j.idairyj.2005.08.004

Abstract (EN): The contributions of the coagulant Cynara cardunculus and of the microflora of raw milk to the volatile-free fatty acid profile of Serra da Estrela cheese were evaluated. The experimental design included both a model system and, dual cheeses. The study in the model system showed that isovaleric acid was the predominant volatile compound after 7 d of ripening. The systems inoculated with Enterococcus faecium produced the highest amount of this volatile (ca. 135.8 mg kg(-1) curd), while those inoculated with Lactobacillus plantarum produced the least (21.4 mg kg(-1) curd); Lactococcus lactis produced moderate amounts (ca. 34.2 mg kg(-1) curd) but a total amount of volatile-free fatty acids similar to those found in control samples. This is considered advantageous since this volatile fatty acid confers a harsh, piquant, mature flavour to cheese, coupled with the realisation that excess volatiles may result in off-flavours. The addition of cultures in experimental cheeses helped reduce ripening time to about one half. Inclusion of Lb. plantarum led to cheeses containing the highest amounts of volatiles, and exhibiting an aroma closest to that of typical Serra da Estrela cheese.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9