The DOI matches its Crossref record; 30 of the 31 references it cites were found in a registry or an index.
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 (65).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [65]
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In the citing paper
“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]
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In the citing paper
“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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Citations
Cites
Official Methods of Analysis of
Helrick, K. (1980) · Analytical Chemistry · doi:10.1021/ac50052a726 · Cited by 59,351
Association of Official Analytical Chemists: 1964–1988
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Richards, O. W., & Windholz, M. (1978) · Transactions of the American Microscopical Society · doi:10.2307/3225642 · Cited by 365
A Controlled Approach to Cheese Technology
Lawrence, R. C., Heap, H. A., & Gilles, J. (1984) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(84)81486-1 · Cited by 201
Holmes, D. G., Duersch, J. W., & Ernstrom, C. A. (1977) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(77)83955-6 · Cited by 163
The surface flora and its role in the ripening of cheese
(1984) · HAL · Cited by 108
Contribution of Penicillium sp. to the flavors of Brie and Camembert cheese
Karahadian, C., Josephson, D. B., & Lindsay, R. C. (1985) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(85)81043-2 · Cited by 98
Self-citationMicrobial catabolism of amino acids during cheese ripening
Hemme, D., Bouillanne, C., Métro, F., & Desmazeaud, M. (1982) · HAL · Cited by 95
Research works printed but not linked: 9
- Chen, 1972, Proteolytic activity of Geotrichum candidum, J. Dairy Sci., 55, 666
- Dox, 1910, The intracellular enzymes of Penicillium and Aspergillus, with special reference to those of Penicillium camemberti, US Dep. Agric. Bur. Anim. lnd. Bull., 120, 1
- Dulley, 1974, The contribution of rennet and starter enzymes to proteolysis in cheese, Aust. J. Dairy Technol., 29, 65
- Jakubowski, 1966, Die durch das salzen hervorgerufene Migration von Wasser und Mineralstoffen im Kase, XVII Congr. Int. Lait., 365
- Knoop, 1971, Submikroskopische Strukturveranderungen im Camembert-Kase wahrend der Reifung, Milchwissenschaft, 26, 193
- Lenoir, 1970, L’activitc proteasique dans les fromages a pate molle de type Camembert, Rev. Lait. Franc., 275, 231
- Noomen, 1977, Noordhollandes Meshanger cheese: a model for research on cheese ripening. 2. The ripening of the cheese, Neth. Milk Dairy J., 31, 75
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- Seeler, 1968, Milroskopische Unterschrng des WeiBschimmel-Wachstums in Camembert-kasen anhand von Mikrotomschnitten, Milchwissenschaft, 23, 661
Cited by
Sorted by citations
Items 101–111 of 111
Metabolism of Residual Lactose, Lactate and Citrate
Perotti, M. C., Hynes, E. R., & Bergamini, C. V. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-15956-5.00028-2 · Cited by 1
ERGİN, D. B., & Koca, N. (2019) · GIDA / THE JOURNAL OF FOOD · doi:10.15237/gida.gd18094 · Cited by 1
Exploring the nature of crystals in cheese through X-ray diffraction
Tansman, G. F. (2014)
Ayati, F., Aziza, M., Maachi, R., & Amrane, A. (2007) · Journal of Chemical Technology & Biotechnology · doi:10.1002/jctb.1772
Physical factors affecting flavour of cheese
Hill, A. R. (2007) · Elsevier eBooks · doi:10.1533/9781845693053.2.252
Gräff, C. A., Kerwald, D. M. H., Lehn, D. N., & de Souza, C. F. V. (2014) · Revista Brasileira de Tecnologia Agroindustrial · doi:10.3895/s1981-36862014000200001s1
Weiß, J. (2016) · Wiley eBooks · doi:10.1002/9783527651610.ch10g
(2004) · Wiley eBooks · doi:10.1002/9783527619610.refs
Mounier, J., Coton, M., Bonnarme, P., Dugat‐Bony, É., Landaud, S., & Irlinger, F. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-15956-5.00034-8
Développement de capteurs conductimétriques pour le suivi de l'ammoniac en atmosphère humide
Gaudillat, P. (2014) · theses.fr (ABES) · doi:10.70675/2d3d191fz4991z4c12zb0c4zcd4b78a1162e
Snoeck, E. R., Koukou, I., & Dalgaard, P. (2026) · Frontiers in Microbiology · doi:10.3389/fmicb.2026.1898380
Metadata
- 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
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