| Title: | Role of the microbial population on the flavor of the soft-bodied cheese Torta del Casar |
| Author(s): | Ordiales E; Martin A; Benito MJ; Hernandez A; Ruiz-Moyano S; Cordoba Mde G; |
| Address: | "Agricultura, Centro Tecnologico Agroalimentario Extremadura, Badajoz, Spain" |
| ISSN/ISBN: | 1525-3198 (Electronic) 0022-0302 (Linking) |
| Abstract: | "The purpose of this work was to investigate the influence of the spontaneous microbial population on the flavor of Torta del Casar cheese. A total of 16 batches of cheeses with different microbial qualities were used. Their physicochemical and microbial characteristics were evaluated during ripening and then related with the volatile compounds, taste, and flavor properties of the finished cheeses. Acids were the most abundant volatile compounds, followed by alcohols and carbonyls. The amount of acetic acid and several alcohols were linked to cheeses with higher counts of lactic acid bacteria (LAB), whereas Enterobacteriaceae counts were associated with semivolatile fatty acids. The gram-positive catalase-positive cocci counts were correlated with esters and methyl ketones. Although the role of the LAB in the flavor development of Torta del Casar is the most relevant, other microbial groups are necessary to impart the flavor of the cheese and to minimize the possible off-flavor derived from excessive concentrations of LAB metabolites, such as acetic acid" |
| Keywords: | Animals Bacterial Load Cheese/analysis/*microbiology/standards Food Quality Food Technology/methods Hydrogen-Ion Concentration Lactobacillus Milk/microbiology Sheep Time Factors Volatile Organic Compounds/analysis gram-positive catalase-positive cocci lac; |
| Notes: | "MedlineOrdiales, Elena Martin, Alberto Benito, Maria Jose Hernandez, Alejandro Ruiz-Moyano, Santiago Cordoba, Maria de Guia eng 2013/07/09 J Dairy Sci. 2013 Sep; 96(9):5477-86. doi: 10.3168/jds.2013-6587. Epub 2013 Jul 5" |
