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A study of the effects of adjunct cultures on the aroma compounds of Feta-type cheese

Bintsis, T. and Robinson, R.K. (2004) A study of the effects of adjunct cultures on the aroma compounds of Feta-type cheese. Food Chemistry, 88 (3). pp. 435-441. ISSN 0308-8146

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To link to this item DOI: 10.1016/j.foodchem.2004.01.057

Abstract/Summary

The influence of adjunct brine cultures on the volatile compounds in Feta-type cheeses made from bovine milk was studied. Four batches of brine were produced: one with no added adjuncts, a second containing Lactobacillus paracasei subsp. paracasei, a third containing Lb. paracasei subsp. paracasei plus Debaryomyces hansenii and a fourth with Lb. paracasei subsp. paracasei plus Yarrowia lipolytica. All the cultures were isolated from commercial Feta brines. Aroma compounds were analysed by dynamic headspace analysis, on-line coupled with GC/MS. The most important volatile compounds were quantified in the experimental cheeses; it was concluded that the use of Lb. paracasei subsp. paracasei and D. hansenii as adjuncts in the manufacture of Feta-type cheeses contribute to the formation of a richer pattern of aroma compounds, namely alcohols, aldehydes and esters. The inclusion of Y. lipolytica resulted in the production of undesirable aroma compounds that are not part of the usual volatile profile of high quality Feta cheeses. (C) 2004 Elsevier Ltd. All rights reserved.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13557
Uncontrolled Keywords:lactobacilli, Yeasts, Feta-type cheese, volatile compounds, aroma, compounds, VOLATILE FLAVOR COMPOUNDS, LACTIC-ACID BACTERIA, CHEDDAR CHEESE, AMINO-ACIDS, GC-MS, COMPONENTS, FRACTION, PRODUCTS, MILK

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