Cheese Flavor Intensity Research Articles

The effects of different amounts of maltodextrin on the rheological behaviour and stability of white cheese emulsions, and the physical, microstructural, chemical and sensory properties of white cheese powders

To determine the technologically appropriate proportions of maltodextrin addition, white cheese emulsions with maltodextrin added to replace 10%, 20%, 30%, and 40% of cheese dry matter were prepared and spray dried. Increased maltodextrin resulted in decreased apparent viscosity, whereas fat separation was observed in emulsions containing more than 30% maltodextrin addition. The free fat content decreased as the maltodextrin concentration increased, resulting in improved reconstitution properties. The addition of maltodextrin decreased total and free hydroxymethylfurfural content. The particles in powders containing maltodextrin had more uniform surfaces than the particles of the control powder (no maltodextrin added). The intensity of the cheese flavour slightly decreased as the maltodextrin concentration increased. The results revealed that the addition of maltodextrin improved physical properties and prevented nonenzymatic browning reactions. However, adding more than 30% may cause problems such as instability of cheese emulsions and a loss of cheese flavour intensity in cheese powders.

Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: Effects of extrusion temperature and sunflower oil content

Pre-extrusion flavoring with butyric acid and cysteine, as aroma precursors, was used for production of cheese-flavored expanded corn-based snacks. The effects of extrusion temperature and sunflower oil sprinkled over the snacks on the physical and sensory characteristics of the products were evaluated. Both variables had influence on the expansion ratio, density, luminosity, yellow chromaticity and chroma, as well as on oil flavor, cheese odor, cheese flavor, salty taste, and umami taste (descriptive). Cheese flavor intensity (consumers) and oil odor and cereal flavor (descriptive) were influenced by sunflower oil, while yellow color, crispness and hardness (descriptive) were influenced by extrusion temperature. In terms of overall acceptability, all snacks, excepting that obtained at low extrusion temperature (91.8 °C) or that with no oil addition, showed similar acceptability. In this way, snacks with low oil content (i.e. 3.5%) may be considered as so preferred as snacks with 20.5% of sunflower oil. Therefore, the pre-extrusion flavoring with aroma precursors is feasible and a promising technology, because it allows the production of snacks with desirable physical and sensory characteristics, as well as better nutritive value, due to the low incorporation of lipids into the snacks sprinkled with the sunflower oil.

Cross-modal taste and aroma interactions: Cheese flavour perception and changes in flavour character in multicomponent mixtures

The effect of cross-modal sensory interactions between cheese aroma and cheese taste on both cheese flavour intensity and cheese flavour character were investigated. Cheese aroma consisted of a mixture of ten aroma compounds, whilst cheese taste was constructed with the five basic tastes in water solution. Interactions were investigated using a combination of a high resolution design (HRD) and central composite design (CCD). The HRD was 2 aroma×5 NaCl×5 lactic acid levels. The CCD was constructed based on a 23 factorial design that covered the HRD space. Both HRD and CCD gave a total of 57 samples. A panel of experienced assessors (n=8–10) evaluated cheese flavour intensity relative to reference. In addition, samples were sorted based on similarity of flavour character. Fourteen samples were selected for free choice profiling and analysed using generalised procrustes analysis (GPA). Cheese flavour intensity was non-linear and dependent on both taste level and aroma level. The status of flavour character being cheese-like was dependent on taste levels, where either NaCl or lactic acid at a high or low level altered the flavour character to being atypical of cheese. A cheese-like flavour character was maintained across a wide range of NaCl concentrations, but only across a narrow range of lactic acid concentrations. Aroma level changed the character of cheese flavour. Overall, the balance in concentration of both tastes and aroma levels was important in maintaining cheese flavour character as cheese flavour intensity was modified.

Sensory Interactions between Cheese Aroma and Taste

AbstractCross‐modal interactions between cheese aroma and cheese taste, and between aroma were investigated. Aroma was varied by four mixture types and three concentrations, all with a background cheese taste, with four aroma only controls. All cheese aroma samples were produced using 10 aroma compounds commonly found in cheese but at varying individual concentrations of compound. A panel of assessors (n = 8) evaluated in triplicate the intensities of four flavor attributes; overall intensity of cheese, fruity cheese, blue cheese, and buttery cheese. The flavor attributes that corresponded to the aroma compound mixtures were perceived highest in intensity; blue cheese flavor (from additional methyl ketones: 2‐butanone, 2‐heptanone, and 2‐nonanone), fruity cheese flavor (from additional esters: ethyl butanoate and ethyl hexanoate) or buttery cheese flavor (from additional diacetyl). An increase in select aroma compound concentrations from the base aroma mixture revealed the effect of aroma mixture interactions on flavor perception. Overall intensity of cheese was significantly suppressed by esters (P < 0.01) and diacetyl (P < 0.01), while it was unchanged by methyl ketones. Removing taste from the mixture significantly reduced all flavor attribute intensities regardless of cheese aroma character. Changing the aroma character gave different variants of cheese flavor but did not enhance overall intensity of cheese.Practical ApplicationsVarying aroma compound concentrations within a mixture to produce different aroma types can change the flavor character. It could not however, enhance the flavor intensity of generic cheese flavor intensity. In this case, altering aroma character is not an effective means to potentially compensate for reduced taste on flavor intensity. Manipulating aroma compounds that have a large influence on the flavor concept of cheese however, such as methyl ketones, could change flavor character without altering generic cheese flavor intensity. Manipulating aroma compounds that contribute to a background flavor of cheese, such as esters and diacetyl, not only could change flavor character but suppress the generic cheese flavor intensity. Aroma compounds of choice for manipulation are therefore critical to maintaining the overall cheese flavor concept.

Cross-modal interaction between cheese taste and aroma

The relative contributions of taste and aroma to the perception of cheese flavour intensity were investigated using a simultaneous gustometer olfactometer. Within a mixture of five tastes and a multicomponent aroma that had a mature Cheddar cheese character, the levels of NaCl, monosodium glutamate (MSG), lactic acid, and aroma were varied according to a 24 full factorial design, all with appropriate controls. NaCl, lactic acid, and aroma significantly contributed to cheese flavour intensity while MSG did not. The contribution of NaCl, lactic acid, and aroma revealed their potential to enhance cheese flavour intensity. These variables were able to compensate each other towards cheese flavour intensity. Changing the levels of taste and aroma together influenced the cheese flavour intensity greater than changing the levels of a single taste or aroma only. Variation in tastant concentration had a larger effect on cheese flavour intensity than did aroma.

Aroma–taste interactions between a model cheese aroma and five basic tastes in solution

The flavour perception of cheese results from complex sensory interactions between tastes and aromas. Using a model cheese solution, this study investigated perceived interactions between each of five basic tastes and a cheese aroma mixture containing ten volatile compounds commonly found in cheese. The five tastes – sucrose (sweetness), sodium chloride (NaCl) (saltiness), monosodium glutamate (MSG) (umami), lactic acid (sourness), and caffeine (bitterness) – were individually mixed with cheese aroma in water using a 5 taste level (0.2 log series) by 3 aroma level (0.5 log series) design. Aroma controls with no added taste were also included. This resulted in 18 samples for each single taste–aroma combination. An additional 18 samples were produced using a mixture of all 5 tastes with the 3 aroma levels. A panel of trained assessors (n=10) evaluated cheese flavour intensity and taste intensity using 100 point line scales. Evaluation was carried out in duplicate, with samples grouped by taste type; 1 evaluation session per taste per replicate. Within type, order of presentation was balanced, and taste type order was randomised between replicates. Cheese flavour intensity was enhanced by sucrose and NaCl, while being suppressed by lactic acid. NaCl enhanced cheese flavour intensity the most at high aroma level, while lactic acid suppressed the most at low aroma level. When MSG level was increased, cheese flavour intensity was enhanced at both low and medium aroma levels, but was suppressed at the high aroma level. The greatest enhancement of cheese flavour intensity was found with the mixture of 5 tastes. Aroma significantly enhanced umami and bitterness, but did not enhance sweetness, saltiness, or sourness. This study showed that the perceived interaction between taste and cheese aroma depended on taste type and on the concentration levels of both taste type and aroma. The mixture of tastes was more effective at enhancing cheese flavour intensity than single tastes. This study provides knowledge that will underpin further study of taste–aroma interactions in a model cheese that aims to optimise cheese flavour intensity and character.

Reduced-fat cheddar cheese manufactured using a novel fat removal process.

Normally, reduced-fat Cheddar cheese is made by removal of fat from milk prior to cheese making. Typical aged flavor may not develop when 50% reduced-fat Cheddar cheese is produced by this approach. Moreover, the texture of the reduced-fat cheeses produced by the current method may often be hard and rubbery. Previous researchers have demonstrated that aged Cheddar cheese flavor intensity resides in the water-soluble fraction. Therefore, we investigated the feasibility of fat removal after the aging of Cheddar cheese. We hypothesized the typical aged cheese flavor would remain with the cheese following fat removal. A physical process for the removal of fat from full-fat aged Cheddar cheese was developed. The efficiency of fat removal at various temperatures, gravitational forces, and for various durations of applied forces was determined. Temperature had the greatest effect on the removal of fat. Gravitational force and the duration of applied force were less important at higher temperatures. A positive linear relationship between temperature and fat removal was observed from 20 to 33 degrees C. Conditions of 30 degrees C and 23,500 x g for 5 min removed 50% of the fat. The removed fat had some aroma but little or no taste. The fatty acid composition, triglyceride molecular weight distribution, and melting profile of the fat retained in the reduced-fat cheeses were all consistent with a slight increase in the proportion of saturated fat relative to the full-fat cheeses. The process of fat removal decreased the grams of saturated fat per serving of cheese from 6.30 to 3.11 g. The flavor intensity of the reduced-fat cheeses were at least as intense as the full-fat cheeses.

Starter culture development for improving the flavour of Proosdij-type cheese

The use of the additional mesophilic strain B851, which has specific flavour forming abilities, was tested for improving the flavour development of a Proosdij-type cheese made with a combination of an acidifying mesophilic and an adjunct thermophilic culture. This strain was selected because of its ability to produce the branched chain aldehyde, 3-methylbutanal, which is a key flavour compound in Proosdij cheese. In order to control the flavour intensity, the selected strain was first tested at different levels in a defined strain starter culture as well as in combination with a mixed strain starter culture. The results of population dynamics, sensory evaluation and analysis of volatile compounds pointed to the possibility of controlling both the cell numbers of strain B851 as well as the cheese flavour intensity resulting from this strain. Thus, B851 was used to enhance the flavour development of a Proosdij-type cheese made with a new thermophilic culture S1138, developed to prevent crack formation. The addition of culture B851 led to an increase in the overall flavour intensity, indicating that it is possible to tailor the flavour of cheese by using specifically selected cultures, even in combination with complex starter cultures.

Impact of Low Concentration Factor Microfiltration on the Composition and Aging of Cheddar Cheese

The effect of microfiltration (MF) on proteolysis, hardness, and flavor of Cheddar cheese during 6 mo of aging was determined. Raw skim milk was microfiltered twofold in two cheese making trials. In trial 1, four vats of cheese were made in 1 d using unconcentrated milk (1X), 1.26X, 1.51X, and 1.82X concentration factors (CF). Casein-(CN)-to-fat ratio was constant among treatments. Proteolysis during cheese aging decreased with increasing CF due to either limitation of substrate availability for chymosin due to low moisture in the nonfat substance (MNFS), inhibition of chymosin activity by high molecular weight milk serum proteins, such as α2-macroglobulin, retained in the cheese or low residual chymosin in the cheese. Hardness of fresh cheese increased, and cheese flavor intensity decreased with increasing CF. In trial 2, the 1X and 1.8X CF were compared directly. Changes made in the cheese making procedure for the 1.8X CF (more chymosin and less cooking) increased the MNFS and made proteolysis during aging more comparable for the 1X and 1.8X cheeses. The significant difference in cheese hardness due to CF in trial 1 was eliminated in trial 2. In a triangle test, panelists could not differentiate between the 1X and 1.8X cheeses. Therefore, increasing chymosin and making the composition of the two cheeses more similar allowed production of aged Cheddar cheese from milk concentrated up to 1.8X by MF that was not perceived as different from aged Cheddar cheese produced without MF.

Influence of Ovine Milk in Mixture with Bovine Milk on the Quality of Reduced Fat Muenster-Type Cheese

Reduced fat Muenster-type cheeses were manufactured from a mixture of bovine skim milk and ovine whole milk and from bovine milk only (control). Cheeses were evaluated at 15, 30, 60, 90, 120, and 180 d of age for numbers and type of microflora, casein hydrolysis, and amounts of free fatty acids. αs1-Casein degradation was similar for both cheeses during the aging period, but β-casein degradation proceeded at a faster rate in the control cheese. The total amounts of free fatty acids remained constant throughout the ripening time; however, the cheeses produced with bovine/ovine milk yielded a significantly larger amount of caprylic (C8:0) and capric (C10:0) acids compared with the bovine milk cheeses. Lactobacilli increased during the aging period, while the populations of lactic acid bacteria, yeast and molds, and lipolytic organisms did not increase. Both cheeses had comparable cheese flavor intensity, but the bovine/ovine milk cheese had a greater occurrence of off flavors. The bovine/ovine milk cheeses were firmer than the bovine cheeses throughout the aging period.

Proteinases encapsulated in stimulated release liposomes for cheese ripening

Chymosin, a neutral proteinase from Bacillus subtilis and cardoon cyprosins, were co-encapsulated with phospholipase C in stimulated release liposomes. Encapsulated enzymes were added separately to milk to make cheese. Chymosin and the neutral proteinase accelerated as-casein degradation in comparison with control cheese, whereas b-casein degradation was accelerated by neutral proteinase and cyprosins. Neutral proteinase yielded the highest increase in soluble nitrogen. Cheese flavour intensity was enhanced by the neutral proteinase and cyprosins but not by chymosin.

Accelerated Ripening of Reduced-Fat Cheddar Cheese Using Four Attenuated Lactobacillus helveticus CNRZ-32 Adjuncts

Cheddar cheese that contained 33% less fat than normal was made with Lactobacillus helveticus CNRZ-32 adjuncts attenuated by spray-drying, freeze-drying, or freezing. Cheeses were analyzed during 6 mo of ripening for lactobacilli, pH, lactose, galactose, total lactic acid, D(–)-lactic acid, 5% phosphotungstic acid-soluble N, and 12% TCA-soluble N. Chemical analytical results for cheeses made with adjuncts could largely be explained using the cellular properties of the adjuncts. The extent of cell attenuation was a better tool for predicting changes in lactose, galactose, total lactic acid, and proteolysis than was cell viability. Cell viability was a better tool for predicting cheese pH, initial concentrations of lactobacilli, and D(–)-lactic acid than was cell attenuation. Cheese flavor intensity was enhanced in all cheeses made with adjuncts, but cheeses made with adjuncts spray-dried at a high outlet air temperature of 120°C had the least off-flavor intensity. Other sensory measures were not statistically different among the cheeses, even though the cellular properties of the adjuncts and chemical measures of cheese ripening were statistically different.

Effect of lactic starter inoculation on chemical, microbiological, rheological and sensory characteristics of La Serena cheese

SummaryThe influence of lactic starter inoculation on La Serena cheese characteristics was investigated in duplicate experiments, each consisting of a vat inoculated with 1%Lactococcus lactissubsp.lactisskim milk culture and a control vat without lactic starter.Lc. lactisinoculation achieved a significant pH decrease in the interior and on the surface of cheese, which ranged from 0·09 to 0·25 units throughout ripening. Breakdown of αs1- and β-casein and formation of soluble N fractions were retarded byLc. lactisinoculation. Levels of αs1-casein, β-casein and pH 4·6-soluble N after 60 d were respectively 30·4, 34·9 and 28·8% in cheese made with starter and 18·4, 23·0 and 34·2% in control cheese. More acidic conditions in the interior of cheese made with starter resulted in a reduction of Enterobacteriaceae, coliform and staphylococci counts, which after 60 d were respectively 2·55, 2·40 and 0·29 log units lower than in control cheese. The firmer texture obtained throughout maturation for cheese made with starter was attributed to retarded proteolysis and lower pH value. Cheese flavour quality and intensity were significantly impaired byLc. lactisinoculation.

Manufacture of Cheddar Cheese Using Proteinase-Negative Mutants of Streptococcus cremoris

Cheddar cheese was manufactured with a proteinase-negative mutant of Streptococcus cremoris UC 73 and from a commercial lactic culture blend. Soluble nitrogen was analyzed and the cheese graded at intervals to 365 d of age. The cheese made with proteinase-negative cultures graded equal to the control cheese up to 90 d. It was best in overall texture and body and lowest in cheese flavor and flavor intensity after 90 d. It also had significantly higher soluble nitrogen throughout storage. No significant differences in yields were found.Cheddar cheese made at a constant 39°C temperature with a 2% inoculum of proteinase-negative S. cremoris UC 73 increased manufacturing time by 40min over cheese made by conventional cooking procedures. When inoculum was increased to 4% and the constant temperature to 42°C, manufacturing time was 3.6h, which was 1h less than with a 2% inoculum and conventional cooking. By providing a yeast extract carry-over of .0175% from the proteinase-negative bulk culture, it would be possible to produce Cheddar cheese within a normal time frame with only .7% inoculum.

The Relationship of the Amount of Tyramine and the Numbers of Streptococcus Faecalis to the Intensity of Flavor in American Cheddar Cheese

Summary Experimental American Cheddar cheese made with commercial lactic starter from pasteurized milk developed low amounts of tyramine, 4 to 87 γ per g., and flavor of mild to medium intensity in 5 months of curing. The combination of lactic and Streptococcus faecalis starters in cheese produced the largest amounts of tyramine, 333 to 1,397 γ per gram, and flavor of medium to sharp intensity. S. faecalis starter alone in cheese produced tyramine and flavor between these two extremes. In commercial American Cheddar cheese made from raw and pasteurized milk, cured for varying periods, there was a direct semilogarithmic relationship between tyramine content (25 to 2,330 γ per g.) and the intensity of flavor. Of the 25 cheese samples, 18 gave plate counts on the special medium of over 80,000 S. faecalis per g., with the high count of 159million. The S. faecalis bacteria produced the tyramine, although other bacteria may contribute. Tyramine was not the Cheddar-flavor compound, but served as a means of measuring bacterial activity that accentuated flavor production. The activity of bacteria producing tyramine did not account for all cheese flavor. The increase in titratable acidity was related directly to cheese flavor intensity, and this relationship, even though subject to considerable variation, was too close in individual samples to be accidental. In a general way, the increase in volatile fatty acids and water soluble nitrogen was related to flavor intensity, but variations in individual samples prevented a definite correlation and also established that these changes were incidental to flavor development.