Free Access
Volume 87, Number 6, November-December 2007
Page(s) 575 - 585
Published online 04 January 2008
References of  Lait 87 (2007) 575-585
  1. Bartels H.J., Johnson M.E., Olson N.F., Accelerated ripening of Gouda cheese. 2. Effect of freeze-shocked Lactobacillus helveticus on proteolysis and flavour development, Milchwissenschaft 42 (1987) 139-144.
  2. Benech R.O., Kheadr E.E., Lacroix C., Fliss I., Impact of nisin producing culture and liposome-encapsulated nisin on ripening of Lactobacillus added-Cheddar cheese, J. Dairy Sci. 86 (2003) 1895-1909 [PubMed].
  3. Christie W.W., The composition and structure of milk lipids, in: Fox P.F. (Ed.), Developments in dairy chemistry. Lipids, Vol. 2, Applied Science Publishers, London, UK, 1983, pp. 1-36.
  4. Collins Y.F., McSweeney P.L.H., Wilkinson M.G., Evidence of a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese during ripening, J. Dairy Res. 70 (2003) 105-113 [CrossRef] [PubMed].
  5. de Jong C., Badings H.T., Determination of free fatty acids in milk and cheese. Procedures for extraction, clean up, and capillary gas chromatographic analysis, J. High Res. Chromatogr. 13 (1990) 94-98 [CrossRef].
  6. Deeth H.C., Touch V., Methods for detecting lipase activity in milk and milk products, Aust. J. Dairy Tech. 55 (2000) 153-168.
  7. El-Soda M., Madkor S.A., Tong P.S., Evaluation of commercial adjuncts for use in cheese ripening: 3. Properties of heat-shocked adjuncts in buffer and cheese slurry systems, Milchwissenschaft 54 (1999) 262-265.
  8. Fernández-García E., Carbonell M., Calzada J., Nuñez M., Seasonal variation of the free fatty acids contents of Spanish ovine milk cheese protected by a designation of origin: A comparative study, Int. Dairy J. 16 (2006) 252-261 [CrossRef].
  9. Garde S., Tomillo J., Gaya P., Medina M., Nuñez M., Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic adjunct culture and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct culture, J. Agric. Food Chem. 50 (2002) 3479-3485 [CrossRef] [PubMed].
  10. Garde S., Ávila M., Gaya P., Medina M., Nuñez M., Proteolysis of Hispánico cheese manufactured using lacticin 481-producing Lactococcus lactis ssp. lactis INIA 639, J. Dairy Sci. 89 (2006) 840-849 [PubMed].
  11. Garde S., Ávila M., Fernández-García E., Medina M., Nuñez M., Volatile compounds and aroma of Hispánico cheese manufactured using lacticin 481-producing Lactococcus lactis subsp. lactis INIA 639 as adjunct culture, Int. Dairy J. 17 (2007) 717-726 [CrossRef].
  12. Hannon J.A., Kilcawley K.N., Wilkinson M.G., Delahunty C.M., Beresford T.P., Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus, Int. Dairy J. 17 (2007) 316-327 [CrossRef].
  13. Hickey D.K., Kilcawley K.N., Beresford T.P., Wilkinson M.G., Starter bacteria are the prime agents of lipolysis in Cheddar cheese, J. Agric. Food Chem. 54 (2006) 8229-8235 [CrossRef] [PubMed].
  14. Hickey D.K., Kilcawley K.N., Beresford T.P., Sheehan E.M., Wilkinson M.G., Starter strain related effects on the biochemical and sensory properties of Cheddar cheese, J. Dairy Res. 74 (2007) 9-17 [CrossRef] [PubMed].
  15. Holland R., Liu S.-Q., Crow V.L., Delabre M.-L., Lubber M., Bennet M., Norris G., Esterases of lactic acid bacteria and cheese flavour: milk fat hydrolysis, alcoholysis and esterification, Int. Dairy J. 15 (2005) 711-718 [CrossRef].
  16. Lopez C., Maillard M.-B., Briard-Bion V., Camier B., Hannon J.A., Lipolysis during ripening of Emmental cheese considering organization of fat and preferential localization of bacteria, J. Agric. Food Chem. 54 (2006) 5855-5867 [CrossRef] [PubMed].
  17. Madkor S., Tong P.S., El-Soda M., Ripening of Cheddar cheese with added attenuated adjunct cultures of lactobacilli, J. Dairy Sci. 83 (2000) 1684-1691 [PubMed].
  18. McSweeney P.L.H., Biochemistry of cheese ripening: introduction and overview, in: Fox P.F., McSweeney P.L.H., Cogan T.M., Guinee T.P. (Eds.), Cheese: Chemistry, Physics and Microbiology, Vol. 1: General Aspects (3rd edn.), Elsevier Academic Press, London, UK, 2004, pp. 347-360.
  19. 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 [CrossRef] [EDP Sciences].
  20. Morales P., Medina M., Nuñez M., Cysteine proteinase and tributyrin esterase production by Micrococcus sp. INIA 528 under cheese-making conditions, Milchwissenschaft 60 (2005) 143-146.
  21. Sallami L., Kheadr E.E., Fliss I., Vuillemard J.C., Impact of autolytic, proteolytic, and nisin-producing adjunct cultures on biochemical and textural properties of Cheddar cheese, J. Dairy Sci. 87 (2004) 1585-1594 [PubMed].
  22. Tungjaroenchai W., White C.H., Holmes W.E., Drake M.A., Influence of adjunct cultures on volatile free fatty acids in reduced-fat Edam cheeses, J. Dairy Sci. 87 (2004) 3224-3234 [PubMed].