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Methanethiol And Cheddar Cheese Flavor, Benjamin Dias
Methanethiol And Cheddar Cheese Flavor, Benjamin Dias
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The use of slower acid-producing starter bacteria for the production of lower fat Cheddar cheese has lead to milder flavor Cheddar cheeses that lack intense Cheddar notes. The metabolism of methionine leads to the production of methanethiol, which is one of the desirable Cheddar cheese flavor compounds. The influence of NaCl and reduced pH was determined for aminopeptidase, lipase/esterase, and methanethiol-producing capability in selected lactic acid bacteria and brevibacteria in simulated cheese-like conditions. The activity of each enzyme decreased with NaCl addition and pH reduction to approximate a Cheddar cheese environment (5% NaCl and pH 5.2).
The mechanism for methanethiol …