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

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

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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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Research works printed but not linked: 9

  1. Chen, 1972, Proteolytic activity of Geotrichum candidum, J. Dairy Sci., 55, 666
  2. 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
  3. Dulley, 1974, The contribution of rennet and starter enzymes to proteolysis in cheese, Aust. J. Dairy Technol., 29, 65
  4. Jakubowski, 1966, Die durch das salzen hervorgerufene Migration von Wasser und Mineralstoffen im Kase, XVII Congr. Int. Lait., 365
  5. Knoop, 1971, Submikroskopische Strukturveranderungen im Camembert-Kase wahrend der Reifung, Milchwissenschaft, 26, 193
  6. Lenoir, 1970, L’activitc proteasique dans les fromages a pate molle de type Camembert, Rev. Lait. Franc., 275, 231
  7. Noomen, 1977, Noordhollandes Meshanger cheese: a model for research on cheese ripening. 2. The ripening of the cheese, Neth. Milk Dairy J., 31, 75
  8. Richardson, 1984, Plasmin activity in commercial caseins and caseinates, N. Z. J. Dairy Sci. Technol., 19, 63
  9. Seeler, 1968, Milroskopische Unterschrng des WeiBschimmel-Wachstums in Camembert-kasen anhand von Mikrotomschnitten, Milchwissenschaft, 23, 661

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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)
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
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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