Cheese quality changes

Mortensen, G., Sorensen, J., Stapelfeldt, H. 2002. Effect of light and oxygen transmission characteristics of packaging materials on photooxidative quality changes in Havarti cheeses. Packaging Technol. Sci. 15, 121-127. 

The most important fermentative reaction used in dairy processing is the homofermentative conversion of lactose to lactic acid. The efficient manufacture of high-quality cultured products, including most cheese varieties, yogurt, and cultured buttermilk, requires a rapid and consistent rate of lactic acid production. Lactic acid helps to preserve, contributes to the flavor, and modifies the texture of these products. Nearly all starter cultures used to produce acidified dairy products contain one or more strains of lactic streptococci, because these organisms can produce the desired acidity without causing detrimental changes in flavor or texture. Strains of lactic streptococci can be classified as... 

Subramanian, A. (2009). Monitoring flavor quality, composition and ripening changes of Cheddar cheese using Fourier-transform infrared spectroscopy. PhD Thesis, The Ohio State University, p. 121. 

Proteolysis in cheese has been linked to its importance for texture, taste and flavour development during ripening. Changes of the cheese texture occur owing to the breakdown of the protein network. Proteolysis contributes directly to taste and flavour by the formation of peptides and free amino acids, as well as by Uberation of substrates for further catabolic changes and, thereby, formation of volatile flavour compounds. Besides sensory quality aspects of proteolysis, formation of bioactive peptides as a... 

Mastitis is one of the most common dairy cow diseases. It can cause considerable economic losses to dairy farmers. The losses are incurred from several sources including a decreased milk yield, marked compositional changes in milk that reduce milk quality, treatment and labor costs, and increasing risk of early culling of cows. In addition, milk with a high somatic cell count can have a deleterious effect on cheese... 

Volatile compounds play a fundamental role in food seience and technology. In part, this is because they are released when foods and drinks are consumed, and are hence involved in aroma and flavour which are intimately linked to our enjoyment, palatability and perception of food. Aroma volatiles that reach the olfactory epithelium, via orthonasal and retronasal pathways, play not only a major role in our enjoyment of food (and drink), but also allow us to assess food quality or to detect subtle changes in food products as a result of modifications in ingredients and production. Volatile organic compounds (VOCs) are also emitted directly from food which can, for example, give us information about ripening processes (e.g. cheese or fruits) and the effects of storage. 

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