Starter strain related effects on the biochemical and sensory properties of Cheddar cheese.

@article{Hickey2007StarterSR,
  title={Starter strain related effects on the biochemical and sensory properties of Cheddar cheese.},
  author={D. K. Hickey and K. Kilcawley and T. Beresford and E. Sheehan and M. Wilkinson},
  journal={The Journal of dairy research},
  year={2007},
  volume={74 1},
  pages={
          9-17
        }
}
  • D. K. Hickey, K. Kilcawley, +2 authors M. Wilkinson
  • Published 2007
  • Medicine, Biology
  • The Journal of dairy research
  • A detailed investigation was undertaken to determine the effects of four single starter strains, Lactococcus lactis subsp. lactis 303, Lc. lactis subsp. cremoris HP, Lc. lactis subsp. cremoris AM2, and Lactobacillus helveticus DPC4571 on the proteolytic, lipolytic and sensory characteristics of Cheddar cheese. Cheeses produced using the highly autolytic starters 4571 and AM2 positively impacted on flavour development, whereas cheeses produced from the poorly autolytic starters 303 and HP… CONTINUE READING
    39 Citations

    Figures, Tables, and Topics from this paper.

    Effect of adjunct cultures, sodium gluconate, and ripening temperature on low-fat cheddar cheese flavor
    • 3
    • Highly Influenced
    Lipolysis in cheddar cheese made from raw, thermized, and pasteurized milks.
    • 45
    Comparative transcriptome analysis of Lactococcus lactis subsp. cremoris strains under conditions simulating Cheddar cheese manufacture.
    • 40

    References

    SHOWING 1-10 OF 36 REFERENCES
    Use of autolytic starter systems to accelerate the ripening of Cheddar cheese
    • 108
    Autolysis of lactobacilli during Cheddar cheese ripening
    • 31
    An investigation of the autolytic properties of three lactococcal strains during cheese ripening
    • 51
    Autolysis and proteolysis in different strains of starter bacteria during Cheddar cheese ripening
    • 192
    Starters as finishers: Starter properties relevant to cheese ripening
    • 102
    • Highly Influential
    Evidence of a relationship between autolysis of starter bacteria and lipolysis in cheddar cheese during ripening.
    • 95
    • PDF
    Effects of commercial enzymes on proteolysis and ripening in Cheddar cheese
    • 47
    • PDF