Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 525567
Title De hydrolyse van vet bij de kaasrijping in verband met de smaak van kaas
Author(s) Stadhouders, J.J.
Source University. Promotor(en): H. Mulder. - Wageningen : Veenman - 67
Publication type Dissertation, internally prepared
Publication year 1956
Keyword(s) kaasrijping - cheese ripening
Categories Dairy Products
Abstract Fatty acids are important as constituents of cheese flavour. In cheese made from raw milk, milk lipase probably hydrolyses cheese fat to some extent, but cheese made from aseptically drawn milk shows no piquant flavour.
It was established that during ripening no active lipase was formed inside the cheese. Enzymes of isolated strains of Lactobacillus and Micrococcus, genera normally found in ripened cheese, failed to hydrolyse fat to a measurable extent in normal conditions for hard cheese. Bacteria from the genera Pseudomonas Achromobacter, Alcaligenes and Serratia, belonging to the normal flora of milk, caused considerable fat hydrolysis in cheese, although these bacteria did not grow in cheese, and died within a few days. Micro-organisms growing on the surface of hard cheese could hydrolyse the fat of the cheese rind.

As the fat-splitting bacteria are killed by pasteurization of the milk, cheese from pasteurized milk shows no piquant flavour. Addition of suitable amounts of cultures of fat-hydrolysing bacteria to pasteurized milk improved the cheese flavour. The acidity of cheese fat was a useful estimate for the lower free fatty acids as they constituted a standard proportion of total fatty acids.
There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.