Cited by 111Probiotics and Fermented FoodsAdvanced Scientific Research MethodsPostharvest Quality and Shelf Life Management

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Integrated Roles of Lactate, Ammonia, and Calcium in Texture Development of Mold Surface-Ripened Cheese

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Karahadian, C., Lindsay, R.C.·1987·Journal of Dairy Science

DOI 10.3168/jds.s0022-0302(87)80094-2

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Abstract

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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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)
DOI: 10.3168/jds.s0022-0302(87)80094-2
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: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
www.elsevier.com/open-access/userlicense/1.0/ (vor, 11583 d)
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

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Integrated Roles of Lactate, Ammonia, and Calcium in Texture Development of Mold Surface-Ripened Cheese

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