Food and Fermentation Industries >

2022 , Vol. 48 >Issue 3: 198 - 204

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027977

Flavor of Cheddar cheese fermented with Saccharomyces cerevisiae

  • TIAN Shiyu ,
  • FAN Wanning ,
  • WANG Fang
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  • 1(Beijing Laboratory of Food Quality and Safety,Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Products,College of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206,China)
    2(School of Food Engineering,Ludong University,Yantai 264025,China)

Received date: 2021-05-08

  Revised date: 2021-07-13

  Online published: 2022-03-04

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Abstract

The development of new cheeses with novel flavors is an increasing trend in the cheese market. According to the results of previous orthogonal experiments, three processing techniques to produce Cheddar cheese with Saccharomyces cerevisiae strain KY, KH and KC were selected. During ripening of cheese, the types of volatile flavor compounds increased in three groups. The contents of volatile flavor compounds in KY and KH showed an increasing trend, while the contents of volatile flavor compounds in KC showed a decreasing trend. At the early stage of maturation, the types of volatile flavor compounds in KY were less than that of in KH and KC, but the sensory score in KY was higher. At the later stage of maturation, the contents of volatile flavor compounds in KC were significantly lower than those in KY and KH. With aging of cheese, the excessive accumulation of esters and the weakening of protein structure led to the decreasing of sensory score at the later stage. In conclusion, Cheddar cheese with S. cerevisiae in KY has the best edible quality during short ripening period, which can provide technical support for the development of new flavor cheese.

Key words： Cheddar cheese; Saccharomyces cerevisiae; volatile flavor compounds; cluster analysis; sensory evaluation

Cite this article

TIAN Shiyu , FAN Wanning , WANG Fang . Flavor of Cheddar cheese fermented with Saccharomyces cerevisiae[J]. Food and Fermentation Industries, 2022 , 48(3) : 198 -204 . DOI: 10.13995/j.cnki.11-1802/ts.027977

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