0000000000534828
AUTHOR
M. Brousse
Development of the flavour in cheeses with using associations of specific strains of Geotricum candidum, yeast and bacteria
International audience
Flavor generation in cheese curd by coculturing with selected yaest, mold, and bacteria
International audience
Effect of the association of surface flora on the sensory properties of mould-ripened cheese
Summary - In cheese, flavour and taste are, in great part, generated by the starters during the ripening stage. Proteolysis and lipolysis are the first steps of the elaboration of a large number of taste and odour compounds directly invol ved in the sensory quality of cheeses. The pathways used by the microorganisms to produce flavour compounds are still unclear in many cases. It would be useful for the starter-producing industry to have screening criteria permitting diversification of the starter quality, and for the cheese industry to know which strain to associate to obtain cheeses with specifie sensory properties. The production of experimental cheeses with different associations of sur…
Effect of the association of surface flora on the sensory properties of mold ripened cheese
International audience
Quantitative descriptive analysis of cheese ripening strains in co-cultures performed by independent trained panels
International audience