Free access
Issue
Lait
Volume 82, Number 6, November-December 2002
Page(s) 699 - 711
DOI http://dx.doi.org/10.1051/lait:2002043

References

  1. Ayad E.A., Verheul A., de Jong C., Wouters J.T.M., Smit G., Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin, Int. Dairy J. 9 (1999) 725-735.
  2. Ayad E.A., Verheul A., Wouters J.T.M., Smit G., Application of wild starter cultures for flavour development in pilot plant cheese making, Int. Dairy J. 10 (2000) 169-179.
  3. Barbieri G., Bolzoni L., Careri M., Manglia A., Parolari G., Spagnoli S., Virgili R., Study of the volatile fraction of Parmesan cheese, J. Agric. Food Chem. 42 (1994) 1170-1176.
  4. Butzke C.E., Scheide K., Misselhorn K., Zur Acrolein-bildung in deutschen brennereien, Branntweinwirtschaft 132 (1992) 27-30.
  5. Carbonell M., Characterisation of the Idiazábal cheese volatile fraction. Effect of starters and the pasteurisation of the milk. Ph.D. Thesis, Universidad Pública de Navarra, Pamplona, Spain, 1998.
  6. Carbonell M., Nu nez M., Fernández-García E., Evolution of the volatile components of ewes raw milk La Serena cheese during ripening. Correlation with flavour characteristics, Lait 82 (2002) 683-698.
  7. Christensen J.E., Dudley E.G., Pederson J.A., Steele J.L., Peptidases and amino acid catabolism in lactic acid bacteria, Antonie van Leeuwenhoek 76 (1999) 217-246.
  8. Cogan T.M., Constitutive nature of the enzymes of the citrate metabolism in Lactococcus lactis ssp. diacetylactis, J. Dairy Res. 48 (1981) 489-495.
  9. Cogan T.M., Jordan K.N., Metabolism of Leuconostoc bacteria, J. Dairy Sci. 77 (1994) 2704-2717.
  10. Fernández del Pozo B., Gaya P., Medina M., Rodríguez-Marín M.A., Nu nez M., Changes in microflora of La Serena ewes milk cheese during ripening, J. Dairy Res. 55 (1988) 449-455.
  11. Fernández-García E., Carbonell M., Nu nez M., Volatile fraction and sensory characteristics of Manchego cheese, 1. Comparison of raw and pasteurised milk cheese, J. Dairy Res. 69 (2002) 579-593.
  12. Fernández-García E., Serrano C., Nu nez M., Volatile fraction and sensory characteristics of Manchego cheese, 2. Seasonal variation, J. Dairy Res. 69 (2002) 595-604.
  13. Gripon J.C., Monnet V., Lamberet G., Desmazeaud M.J., Microbial enzymes in cheese ripening, in: Fox P.F. (Ed.), Food Enzymes, Elsevier Applied Science, London, UK, 1991, pp. 131-168.
  14. Izco J.M., Torre P., Characterization of volatile flavour compounds in Roncal cheese extracted by the purge and trap method and analysed by GC-MS, Food Chem. 70 (2000) 409-417.
  15. Keen A.R., Walker J., Peberdy M.F., The formation of 2-butanone and 2-butanol in Cheddar cheese, J. Dairy Res. 41 (1974) 249-257.
  16. Mariaca R.G., Berger T.F.H., Gauch R., Imhof M.I., Jeangros B., Bosset J.O., Occurrence of volatile mono- and sesquiterpenoids in highland and lowland plant species as possible precursors for flavor compounds in milk and dairy products, J. Agric. Food Chem. 45 (1997) 4423-4434.
  17. McSweeney P.L.H., Sousa M.J., Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review, Lait 80 (2000) 293-324.
  18. Molimard P., Spinnler H.E., Review: Compounds involved in the flavor of surface mold-ripened cheeses: origins and properties, J. Dairy Sci. 79 (1996) 169-184.
  19. Nu nez M., Fernández del Pozo B., Rodríguez-Marín M.A., Gaya P., Medina M., Effect of vegetable and animal rennet on chemical, microbiological, rheological and sensory characteristics of La Serena cheese, J. Dairy Res. 58 (1991) 511-519.
  20. Viallon C., Verdiez-Metz I., Denoyer C., Pradel P., Coulon J.B., Berdagué J.L., Desorbed terpenes and sesquiterpenes from forages and cheeses, J. Dairy Res. 66 (1999) 319-326.
  21. Virgili R., Parolari G., Bolzoni L., Barbieri G., Mangia A., Careri M., Spagnoli S., Panari G., Zannoni M., Sensory-chemical relationships in Parmigiano-Reggiano cheese, Lebensm. Wiss. Technol. 27 (1994) 491-495.
  22. Weimer B., Seefeldt K., Dias B., Sulfur metabolism in bacteria associated with cheese, Antonie van Leeuwenhoek 76 (1999) 247-261.

Abstract

Copyright INRA, EDP Sciences