HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Braun, S. D. Articles by Olson, N. F. Search for Related Content PubMed Articles by Braun, S. D. Articles by Olson, N. F.

Microencapsulation of Cell-Free Extracts to Demonstrate the Feasibility of Heterogeneous Enzyme Systems and Cofactor Recycling for Development of Flavor in Cheese

Walter V. Price Research Institute, Department of Food Science, University of Wisconsin- Madison 53706

ABSTRACT

A mixture of a cell-free extract from Gluconobacter oxydans that produced acetic acid from ethanol and a cell-free extract from Streptococcus lactis var. maltigenes, which converted leucine to 3-methylbutanal and 3-methylbutanol, were coencapsulated with substrate and nicotinamide adenine dinucleotide in a milk fat coat. The capsules were incubated as 12.8, 22, and 32°C to measure production of 3-methylbutanal, 3-methylbutanol, and acetic acid and recycling of nicotinamide adenine dinucleotide/reduced nicotinamide adenine dinucleotide. Maximum amounts of 3-methylbutanal and 3-methylbutanol were produced after 48 h at 22°C, demonstrating the feasibility of encapsulating a combined CFE to recycle cofactors and produce an array of products. Capsules containing the combined cell-free extract were added to skim milk and milk containing 1.1% fat to produce cheeses with reduced fat. About 16% of the capsules were lost in whey during manufacturing of cheese from skim milk with added capsules but less for cheese made with 1.1% fat plus capsules. During ripening at 7.2 and 12.8°C for 1, 3, and 6 mo, cheeses containing whole capsules with a complete cell-free extract mixture contained more 3-methylbutanal and 3-methylbutanol and exhibited a stronger malty taste than cheeses made with broken capsules or an incomplete cell-free extract mixture.

This article has been cited by other articles:

				Y. K. Avsar, Y. Karagul-Yuceer, M. A. Drake, T. K. Singh, Y. Yoon, and K. R. Cadwallader Characterization of Nutty Flavor in Cheddar Cheese J Dairy Sci, July 1, 2004; 87(7): 1999 - 2010. [Abstract] [Full Text] [PDF]

				J. A. Centeno, F. J. Tomillo, E. Fernandez-Garcia, P. Gaya, and M. Nunez Effect of Wild Strains of Lactococcus lactis on the Volatile Profile and the Sensory Characteristics of Ewes' Raw Milk Cheese J Dairy Sci, December 1, 2002; 85(12): 3164 - 3172. [Abstract] [Full Text] [PDF]