Improving the Flavour of Cheese

Abstract

Cheese manufacture and ripening and their influence on cheese flavour Compounds associated with cheese flavour. Part 1 Microbial physiology and the development of cheese in flavour: Carbohydrate metabolism and cheese flavour development Amino acid metabolism in relationship to cheese flavour development Lipolysis and cheese flavour development The relative contributions of starter cultures and non-starter bacteria to the flavour of cheese Starter culture development for improved cheese flavour Adjunct culture metabolism and cheese flavour Techniques for microbial species identification and characterization to identify commercially important traits Genomics and cheese flavour. Part 2 Influence of ingredients, processing and physical and chemical factors on cheese flavour: The effects of milk, its ingredients and salt on cheese flavour Physical factors affecting the flavour of cheese Flavourant-matrix interactions and flavour development in cheese Starter culture production and delivery for cheese flavour Bacteriocins: changes in cheese and flora flavour. Part 3 Monitoring and evaluating cheese flavour: Monitoring cheese ripening: new developments Defining cheese flavour Measuring cheese flavour. Part 4 Improving the flavour of different types of cheese: case studies Hard Italian cheeses: parmigiano-reggiano and grana-padano Low temperature hard cheeses and semi-hard washed cheeses Soft-ripened and fresh cheeses: feta, quark, halloumi and related varieties Cheeses with secondary cultures: mould-ripened, smear-ripened and farmhouse cheeses Producing low-fat cheeses Modelling gouda ripening to predict flavour development.