Cheeses flavoring agents

After Louis Pasteur proved that it was the presence of bacteria that caused food to spoil, there was a tendency to consider all microorganisms harmful. But in fact, microbial action is responsible for the production and preservation of some foods. The action of microbes is a part of the production of cheese and some flavoring agents. Sauerkraut is both processed... 

Comparison of the acidic volatile profiles indicates that the EMB is similar to Romano cheese. This correlates well with the flavorists impressions of the aroma and flavor-by-mouth of this sample. Nonacidic volatile flavor profiles of EMB and Romano cheese are dissimilar. This indicates different formation pathways for these two samples. Current studies are investigating applications of the EMB as a flavoring agent and the feasibility for commercial application. 

Products and Uses Utilized in cheese spread flavorings, frozen desserts, salad dressings, cheese flavored snack dips, soups, sour cream, and wines. As an emulsifier, flavoring agent, nutrient supplement, stabilizer, and thickener yeast food. 

Propionic acid INS No 280, FW 74.08, Chem. name propanoic acid, ethylformic acid. It occurs in food as a result of natural processing. It can be fonnd in some cheeses np to 1%, prodnced by several bacteria or fungi [46]. The functional nses inclnde preservative, antimold, antirope agent, flavoring agent. The ADI is not limited for propionic acid. Its activity is pH dependent and it is commonly used in packaged bread in the quantity of 1-3 g/kg [47]. 

Properties Strongly aromatic Uses Natural flavoring agent in foods, cook cheese... 

Food preservatives are yet another product of industrial fermentation. Organic acids, particularly lactic and citric acids, are extensively used as food preservatives. Some of these preservatives (such as citric acid) are used as flavoring agents. A mixture of two bacterial species (Lactobacillus and Streptococcus) is usually used for industrial production of lactic acid. The mold Asper Uus niger is used for citric acid manufacturing. Another common preservative is the protein nisin. Nisin is produced via fermentation by the bacterium Lactococcus lactis. It is employed in the dairy industry especially for production of processed cheese. 

Salt and flavorings are added as powders or liquids to extruded com and tortilla chips to enhance the organoleptic properties and appearance of the finished products. Salt is a nonaromatic ingredient, while flavoring agents include cheese, barbecue, lemon-salt, powdered chili, chipotle, jalapeno, and others (Serna-Saldivar 2008). 

Aldehydes and ketones often have characteristic and recognizable odors. For example, 2-heptanone is a liquid with a dove-like odor that accounts for the odors of many fruits and dairy products. Some aldehydes and ketones find use as flavoring agents. For example, vanillin, the compound responsible for vanilla flavor, is an aldehyde. Alpha-demascone and 2-octanone are ketones responsible for berry and mushroom flavors, respectively. Butanedione, shown in the margin, is a yellow liquid with a cheese-like smell that gives butter its flavor. 

Lipolysis is important from the standpoint of the qnality of milk and dairy products. The natural lipoprotein lipase in milk is the main agent in the lipolysis of raw milk. In dairy products, hydrolytic rancidity is primarily cansed by heat-stable lipases prodnced by psychrotrophic bacteria or by residnal native lipase that survived heat treatment. The milk lipase and most bacterial lipases preferentially attack the FA residnes in the terminal positions. Becanse milk fat contains relatively high proportions of short-chain FA, which are esterified in the in-3-position, lipolysis increases the level of these FA in free form. The short-chain FA are solnble in water and they may be present in dissociated form (salts) or associated form (acid form), depending on the pH of the aqueous phase of the milk product. The characteristic lipolytic flavors occur when the acids are present in the acid form. Some FA have low flavor thresholds, and even very small amonnts canse an unpleasant, rancid flavor of milk and dairy products. Only in some types of cheese (e.g., mold cheeses) is moderate lipolysis desirable for specific flavor. 

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