The chemistry and biochemistry of cheese ripening
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Each is checked against this paper’s own text: does it say what the citing paper says it does?
In general, branched-chain acids appear to be more prevalent in Swiss-type cheeses and some Italian cheeses than in semi-hard cheese like Cheddar, Edam and Gouda.
“In general, branched-chain acids appear to be more prevalent in Swisstype cheeses and some Italian cheeses than in semi-hard cheese like Cheddar, Edam and Gouda [9,14,17,55].”
From Production of cheese flavour compounds derived from amino acid catabolism by <i>Propionibacterium freudenreichii</i> (2002) · cites this paper as [55]
Amino acids can be catabolised by several reactions: deamination, decarboxylation, oxidative desamination, transamination and elimination.
“Amino acids can be catabolised by several reactions: deamination, decarboxylation, oxidative desamination, transamination and elimination [14,55,67].”
From Production of cheese flavour compounds derived from amino acid catabolism by <i>Propionibacterium freudenreichii</i> (2002) · cites this paper as [55]
The occurrence of transamination in cheese was shown early.
“The occurrence of transamination in cheese was shown early [55].”
From Production of cheese flavour compounds derived from amino acid catabolism by <i>Propionibacterium freudenreichii</i> (2002) · cites this paper as [55]
Cites
Probable role of the Strecker degradation of amino acids in development of cheese flavor
Keeney, M., & Day, E. A. (1957) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(57)94566-6 · Cited by 58 · see citing works
Methyl Ketone's in Camembert Cheese
Schwartz, D. P., & Parks, O. W. (1963) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(63)89223-1 · Cited by 13 · see citing works
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Thierry, A., & Maillard, M.-B. (2002) · Le Lait · doi:10.1051/lait:2001002 · Cited by 110 · see citing works
- Authors
- Schormüller, J.
- Affiliations
- Technische Universität Berlin (DE)
- Corresponding author
- Schormüller, J.
- Venue
- Advances in Food Research
- Publisher
- Elsevier
- Published
- 1968
- Volume
- 16
- Pages
- 231-334
- ISSN
- 0065-2628 (ISSN-L)
- OpenAlex
- W963777438
- Cited by
- 78
- References
- 2
- Citations by year
- 2026: 1 · 2025: 1 · 2023: 1 · 2021: 2 · 2017: 2 · 2016: 1 · 2015: 1 · 2014: 1 · 2012: 1
- FWCI
- 4.30
- Type
- book chapter
- Language
- en
- Open access
- closed
- Locations
- Advances in food research (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Keywords
- cheese ripening, curd, casein, cheese fat, cheese flavor, nitrogen compounds, vitamins, nisin, proteolytic enzymes, phosphatase, lipase activity, decarboxylase, transaminases, oxidative enzymes, cheese rind, mold growth, cheese aroma
- MeSH terms
- Acids, Carbohydrates, Cheese, Chemistry, Enzymes, Fats, Food Irradiation, Microbiology, Penicillium, Proteins, Vitamins, Chemical Phenomena
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
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