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The Effects of Some Adjunct Yeast Cultures on The Aroma Compounds of White Cheese

Year 2006, Volume: 43 Issue: 2, 73 - 84, 01.06.2006

Abstract

References

  • Altun, M. ve H. Orak. 2002. Kaşar peynirinin uçucu aroma bileşikleri. s459. XVI. Ulusal Kimya Kongresi Bildiri Özetleri Kitabı, Konya.
  • Arfi, K., P.M.N. Leclercq, A. Baucher, R.Tache, J. Delettre, and P. Bonnarme. 2004. Contribution of several cheese-ripening microbial associations to aroma compound production. Lait, 84:435-447.
  • Arfi, K., H.E. Spinnler, R. Tache and P. Bonnarme. 2002. Production of volatile compounds by cheese-ripening yeasts: requirement for a methanetiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis. Appl. Microbiol. and Biot., 58:503-510.
  • Bintsis, T. and R.K. Robinson. 2004. A study of the adjunct cultures on the aroma compounds of Feta-type cheese. Food Chem., 88(3):435-441.
  • Collins, Y.F., P.L.H. McSweeney and M.G. Wilkinson. 2003. Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. Int. Dairy J., 13(11): 841-866.
  • Dahl, S., F.K. Tavaria and X.F. Malcata. 2000. Relationships between flavour and microbiological profiles in Sera de Estrela cheese throughout ripening. Int. Dairy J., 10:255-262.
  • Fernandez-Garcia, E., M. Carbonell and M. Nunez. 2002. Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparision of raw and pasteurized milk cheese. J. Dairy Res., 69:579-593.
  • Gürsoy, O. 2005. Bazı probiyotik bakterilerin destek kültür olarak beyaz peynir üretiminde kullanımı. Doktora Tezi, Ege Üniv., Fen Bilimleri Enstitüsü, İzmir.
  • Izco, J.M., A. Irigoyen, P. Torre and Y. Barcina. 2000. Effect of added enzymes on the free amino acids and sensory characteristics in Ossau-fraty cheese. Food Control, 11:201-207.
  • Kondyli, E., M.C. Katsiari, T. Massouras and L.P. Voutsinas. 2002. Free fatty acids and volatile compound of low fat Feta-type cheese made with a commercial adjunct culture. Food Chem., 79:199-205.
  • Larsen, T.O. 1998. Volatile flavour production by Penicillum ceaseifulvum. Int. Dairy J., 8:883-887.
  • Lawlor, J.B., C.M. Delahunty, M.G. Wilkinson and J. Sheehan. 2001. Relationships between the sensory characteristics, neutral volatile composition and gross composition of ten cheese varieties. Lait, 81:487-507.
  • Leclercq, P.M.N., G. Corrieu and H.E. Spinnler. 2004. Comparison of volatile compounds produced in model cheese medium deacidified by Debaryomyces hansenii or K. marxianus. J.Dairy Sci., 87:1545-1550.
  • Martin, N., C. Berger, C. Le Du and H.E. Spinnler. 2001. Aroma compound production in cheese curd by coculturing with selected yeast and bacteria. J. Dairy Sci, 84:2125-2135.
  • McSweeney, P.L.H. and M.J. Sousa. 2000. Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Lait, 80:293-324.
  • Molimard, P. and H.E. Spinnler. 1996. Review: Compounds involved in the flavor of surface mold-ripened cheeses: origins and properties. J. Dairy Sci., 79:169- 184.
  • Oumer, A., P. Gaya, E. Fernandez-Garsia, R. Mariaca, S. Gadre, M. Medina and M. Nunez. 2001. Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture. J. Dairy Res., 68:117-1219.

Destek Kültür Olarak Kullanılan Bazı Mayaların Beyaz Peynir Aroması Üzerine Etkileri

Year 2006, Volume: 43 Issue: 2, 73 - 84, 01.06.2006

Abstract

References

  • Altun, M. ve H. Orak. 2002. Kaşar peynirinin uçucu aroma bileşikleri. s459. XVI. Ulusal Kimya Kongresi Bildiri Özetleri Kitabı, Konya.
  • Arfi, K., P.M.N. Leclercq, A. Baucher, R.Tache, J. Delettre, and P. Bonnarme. 2004. Contribution of several cheese-ripening microbial associations to aroma compound production. Lait, 84:435-447.
  • Arfi, K., H.E. Spinnler, R. Tache and P. Bonnarme. 2002. Production of volatile compounds by cheese-ripening yeasts: requirement for a methanetiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis. Appl. Microbiol. and Biot., 58:503-510.
  • Bintsis, T. and R.K. Robinson. 2004. A study of the adjunct cultures on the aroma compounds of Feta-type cheese. Food Chem., 88(3):435-441.
  • Collins, Y.F., P.L.H. McSweeney and M.G. Wilkinson. 2003. Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. Int. Dairy J., 13(11): 841-866.
  • Dahl, S., F.K. Tavaria and X.F. Malcata. 2000. Relationships between flavour and microbiological profiles in Sera de Estrela cheese throughout ripening. Int. Dairy J., 10:255-262.
  • Fernandez-Garcia, E., M. Carbonell and M. Nunez. 2002. Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparision of raw and pasteurized milk cheese. J. Dairy Res., 69:579-593.
  • Gürsoy, O. 2005. Bazı probiyotik bakterilerin destek kültür olarak beyaz peynir üretiminde kullanımı. Doktora Tezi, Ege Üniv., Fen Bilimleri Enstitüsü, İzmir.
  • Izco, J.M., A. Irigoyen, P. Torre and Y. Barcina. 2000. Effect of added enzymes on the free amino acids and sensory characteristics in Ossau-fraty cheese. Food Control, 11:201-207.
  • Kondyli, E., M.C. Katsiari, T. Massouras and L.P. Voutsinas. 2002. Free fatty acids and volatile compound of low fat Feta-type cheese made with a commercial adjunct culture. Food Chem., 79:199-205.
  • Larsen, T.O. 1998. Volatile flavour production by Penicillum ceaseifulvum. Int. Dairy J., 8:883-887.
  • Lawlor, J.B., C.M. Delahunty, M.G. Wilkinson and J. Sheehan. 2001. Relationships between the sensory characteristics, neutral volatile composition and gross composition of ten cheese varieties. Lait, 81:487-507.
  • Leclercq, P.M.N., G. Corrieu and H.E. Spinnler. 2004. Comparison of volatile compounds produced in model cheese medium deacidified by Debaryomyces hansenii or K. marxianus. J.Dairy Sci., 87:1545-1550.
  • Martin, N., C. Berger, C. Le Du and H.E. Spinnler. 2001. Aroma compound production in cheese curd by coculturing with selected yeast and bacteria. J. Dairy Sci, 84:2125-2135.
  • McSweeney, P.L.H. and M.J. Sousa. 2000. Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Lait, 80:293-324.
  • Molimard, P. and H.E. Spinnler. 1996. Review: Compounds involved in the flavor of surface mold-ripened cheeses: origins and properties. J. Dairy Sci., 79:169- 184.
  • Oumer, A., P. Gaya, E. Fernandez-Garsia, R. Mariaca, S. Gadre, M. Medina and M. Nunez. 2001. Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture. J. Dairy Res., 68:117-1219.
There are 17 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Harun Kesenkaş This is me

Necati Akbulut This is me

Publication Date June 1, 2006
Submission Date November 25, 2015
Published in Issue Year 2006 Volume: 43 Issue: 2

Cite

APA Kesenkaş, H., & Akbulut, N. (2006). Destek Kültür Olarak Kullanılan Bazı Mayaların Beyaz Peynir Aroması Üzerine Etkileri. Journal of Agriculture Faculty of Ege University, 43(2), 73-84.

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