Hostname: page-component-76fb5796d-zzh7m Total loading time: 0 Render date: 2024-04-27T05:47:02.325Z Has data issue: false hasContentIssue false
  • English
  • Français

Diacetyl, acetoin, 2,3-butyleneglycol, 2-butanone and 2-butanol concentrations in ripening Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

A. R. Keen  and
N. J. Walker
A. R. Keen
Affiliation:
New Zealand Dairy Research Institute, Palmerston North, New Zealand
N. J. Walker
Affiliation:
New Zealand Dairy Research Institute, Palmerston North, New Zealand
Get access Rights & Permissions [Opens in a new window]

Summary

Diacetyl, acetoin, 2,3-butyleneglycol, 2-butanone and 2-butanol concentrations have been determined in ripened Cheddar cheese made using Streptococcus diacetilactis DRC1 or Str. cremoris AM2 or HP as starter culture. Diacetyl content was found to be initially higher in the DRC 1 cheese than in the other 2 cheeses, presumably because this starter readily ferments citrate. The disappearance of acetoin appears to be related to the formation of 2,3-butyleneglycol in DRCl and AM2 cheeses, but not in HP cheese. Only trace amounts of 2-butanone and 2-butanol were observed in the 3 cheeses even though the concentration of a postulated precursor, 2,3-butyleneglycol, was present in considerable concentration in the DRC1 and AM2 cheeses. Analysis of a number of mature AM2 and HP cheeses selected at random indicated the presence of 2-butanone in only a few of the AM2 cheeses. It is suggested that this compound may have arisen from the presence of a micro-organism which entered the cheese vat at the time of cheese-making.

Type
Research Article
Information
Journal of Dairy Research , Volume 41 , Issue 1 , February 1974 , pp. 65 - 71
Copyright
Copyright © Proprietors of Journal of Dairy Research 1974

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Bennett, G., Liska, B. J. & Hempenius, W. L. (1965). Journal of Food Science 30, 35.Google Scholar
Bills, D. D., Willits, R. E. & Day, E. A. (1966). Journal of Dairy Science 49, 681.Google Scholar
Brandl, E. (1957). Milchwissensckaftliche Berichte 7, 85.Google Scholar
Calbert, H. E. & Price, W. V. (1949). Journal of Dairy Science 32, 515.Google Scholar
Collins, E. B. (1972). Journal of Dairy Science 55, 1022.CrossRefGoogle Scholar
Cox, G. A. & Wiley, W. J. (1939). Journal of the Council of Scientific and Industrial Research 12, 227.Google Scholar
Dacre, J. C. (1955). Journal of Dairy Research 22, 219.CrossRefGoogle Scholar
Keen, A. R. & Walker, N. J. (1973). Analytical Biochemistry 52, 475.Google Scholar
Keenan, T. W. & Bills, D. D. (1968). Journal of Dairy Science 51, 1561.CrossRefGoogle Scholar
Lawrence, R. C. (1963). Journal of Dairy Research 30, 161.CrossRefGoogle Scholar
Lawrence, R. C. & Pearce, L. E. (1968). New Zealand Journal of Dairy Technology 3, 137.Google Scholar
Lindsay, R. C. (1967). In Symposium on Foods: The Chemistry and Physiology of Flavors. (Eds Schultz, H. W., Day, E. A. and Libbey, C. M.). p. 320. Westport, Conn.: Avi Publ. Co.Google Scholar
McGugan, W. A., Howsam, G., Elliott, J. A., Emmons, D. B., Reiter, B. & Sharpe, M. (1968). Journal of Dairy Research 35, 237.Google Scholar
Neish, A. (1950). Canadian Journal of Research 28, 535.Google Scholar
Scarpellino, R. J. (1961). Dissertation Abstracts 22, 421.Google Scholar
Scarpellino, R. & Kosikowski, F. V. (1958). Journal of Dairy Science 41, 718.Google Scholar
Scarpellino, R. & Kosikowski, F. V. (1962). Journal of Dairy Science 45, 343.Google Scholar
Seitz, E. W., Sandine, W. E., Elliker, P. R. & Day, E. A. (1963a). Canadian Journal of Microbiology 9, 431.Google Scholar
Seitz, E. W., Sandine, W. E., Elliker, P. R. & Day, E. A. (1963 b). Journal of Dairy Science 46, 186.Google Scholar
Westerfeld, W. W. (1945). Journal of Biological Chemistry 161, 495.Google Scholar