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Journal of Dairy Science Vol. 82 No. 6 1072-1080
© 1999 by American Dairy Science Association ®
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Flavor Generation in Cheese Curd by Coculturing with Selected Yeast, Mold, and Bacteria

N. Martin 1, S. Savonitto 1, P. Molimard 2, C. Berger 3, M. Brousse 4, and H. E. Spinnler 1

1 Département des Sciences et Industries Alimentaires et Biologiques, Institut National Agronomique Paris-Grignon, 78850 Thiverval-Grignon, France
2 SKW Biosystems, Direction Cultures et Enzymes, Institut National de la Recherche Agronomique, Laboratoire de Recherches sur les Arômes, 17 rue de Sully, BP 1540, 21034 Dijon Cedex, France
3 Institut National de la Recherche Agronomique, Laboratoire de Geénie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France
4 SKW Biosystems, Direction Cultures et Enzymes, BP 20, 77260 La Ferté-sous-Jouarre, France

A large number of microorganisms involved in cheese ripening induce very typical flavors that contribute to the cheese variety. As the microflora of cheeses is usually complex, pure cultures can only provide limited data. To better understand the impact of microbial associations on cheese flavor, 39 cocultures of three different yeasts, three Geotrichum candidum, and five bacteria, commonly used in bacteria and mold surface ripened cheese, were studied in a cheese model medium. Twenty trained judges established an odor profile by scoring the intensity of 10 attributes. Yeast and bacterial cocultures yielded fruity notes, and cocultures including Geotrichum candidum developed sulfur-like odors and cheesy notes. Moreover, some of the microorganisms contributed differently to the olfactory impact depending on the associated microorganism. Kluyveromyces lactis appeared to induce strong fruity characteristics, especially when associated with bacteria. Olfactory discrimination within cocultures that included yeast was better than within cocultures that included Geotrichum candidum or bacteria.

Key Words: sensory analysis • odor • microorganisms • cheese

Submitted on June 19, 1998
Accepted on February 2, 1999




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