Integrated roles of lactate, ammonia, and calcium in texture development of mold surface-ripened cheese
Open accessAbstract
Pure cultures of Penicillium casei ~ colum and Geotricbum candidum each rapidly metabolized lactic acid from an acidified milk-agar medium.Penicillium caseicolum rapidly produced ammonia on milk agar (within 1 wk) but G. candidum elaborated ammonia only in older cultures (>3 wk).Brevibacterium linens showed little metabolic activity on milk agar systems because of inhibition by low pH or lack of proteases or essential nutrients.Analysis of sampIes (center, corner, surface locations) from wheels of a lot of ripening Brie cheese (227 g each) held at 17°C over 57 d also showed metabolic depletion of lactic acid and the production of ammonia by the surface microflora.During ripening, calcium concentrations became elevated in surface locations and diminished in interior locations of Brie wheels.An integrated model is proposed that incorporates a pH mediation of systems for calcium migration and insolubilization, proteolytic enzyme activity, and casein solubilization whose combined activities control texture development in mold surface-ripened cheeses.
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Penicillium camemberti, G. candidum, and B. linens play major roles in ammonia production.
“Penicillium camemberti, G. candidum, and B. linens play major roles in ammonia production (65).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [65]
The section on lactate metabolism and ammonia production reports rapid ammonia production by P. caseicolum and says G. candidum and B. linens can make significant contributions during traditional cheese ripening. It does not identify the studied P. caseicolum as P. camemberti, and it qualifies the contributions of G. candidum and B. linens by ripening stage and the presence of B. linens. (LLM, conf=0.84)
Experimental — accuracy not yet measuredMetabolism of lactate is most extensive in surface mould-ripened cheeses, e.g., Camembert and Brie.
“Metabolism of lactate is most extensive in surface mould-ripened cheeses, e.g., Camembert and Brie [67,81,106].”
From Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review (2000) · cites this paper as [67]
The Abstract and the section on ripening Brie cheese report substantial lactic acid depletion during Brie ripening. The model section also describes lactate metabolism in Brie and Camembert. The paper does not compare cheese types, so it does not establish that lactate metabolism is *most extensive* in surface mould-ripened cheeses. Page numbers are unavailable in our copy. (LLM, conf=0.86)
Experimental — accuracy not yet measuredAmmonia is an important constituent in many cheeses such as Camembert, Gruyère and Comté, and P. camemberti, G. candidum and Br. linens play a major role in ammonia production.
“Ammonia is an important constituent in many cheeses such as Camembert, Gruyère and Comté [53], and P. camemberti, G. candidum and Br.linens play a major role in ammonia production [67].”
From Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review (2000) · cites this paper as [67]
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Production of Bread, Cheese and Meat
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From Micelle to Melt: The Influence of Calcium on Physico‐chemical Properties of Cheese
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CHEESE | Mould-Ripened Cheeses
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QUANTIFICAÇÃO DE LACTOSE EM QUEIJOS MINAS FRESCAL
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- Authors
- Karahadian, C., & Lindsay, R. C.
- Affiliations
- University of Wisconsin–Madison (US)
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 1987-05
- Volume
- 70
- Issue
- 5
- Pages
- 909-918
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2168053528
- Semantic Scholar
- b455ec99cb61b787a2487bb94b82ed3adb58ad96
- Cited by
- 111
- References
- 31
- Citations by year
- 2026: 1 · 2025: 5 · 2024: 1 · 2023: 2 · 2021: 2 · 2020: 2 · 2019: 1 · 2018: 4 · 2017: 8 · 2016: 2 · 2015: 3 · 2014: 3 · 2013: 1 · 2012: 3
- FWCI
- 3.64
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Keywords
- Brie, lactate metabolism, ammonia synthesis, calcium migration, Penicillium caseicolum, Brevibacterium linens, proteolytic enzymes, cheese ripening
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.
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