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Impact of physiological state of starter culture on ripening and flavour development of S wiss– D utch‐type cheese
Author(s) -
MikšKrajnik Marta,
Babuchowski Andrzej,
Białobrzewski Ireneusz
Publication year - 2013
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12079
Subject(s) - starter , ripening , food science , esterase , flavour , chemistry , intracellular , bacteria , lactic acid , biochemistry , biology , enzyme , genetics
The changes in the physiological state and metabolism of starter culture in 15kg S wiss– D utch‐type cheese blocks during two‐stage ripening were studied. The analyses were performed on samples from three layers of cheese between the rind and the core. Cell membrane integrity, intracellular esterase activity and bacteria culturability were chosen as physiological state indicators. Cheese flavour development was determined by static headspace gas chromatography. During warm room ripening, the number of cells with intact cell membranes and displaying intracellular esterase activity increased. Lactic acid bacteria underwent resuscitation and regained their culturability. A lack of homogeneity within the cheese was noticed in relation to bacterial activity and the volatiles concentration.