WHERE DOES FLAVOR COME FROM? - Cheese Society · 2017. 1. 5. · Flavor Chemistry. gas...
Transcript of WHERE DOES FLAVOR COME FROM? - Cheese Society · 2017. 1. 5. · Flavor Chemistry. gas...
WHERE DOES
FLAVORCOME FROM?
What is Cheese Made of?
Rennet
Milk
Salt
Cultures
(secondary)
(Starter)
Other stuff: flavors, colors, ash
What is Milk Made of?
lactose 4-5%
whey protein ~1%
minerals ~1%
fat 3.5-6%
water 80-90%
casein 2.5-5%
COMPONENTS:
HUMANS: herd management and milk handling
QUANTITY
QUALITY
COMPONENTS
BREED
SPECIES
MICROBES
FEED
No two milks are created equal.
ENVIRONMENT
INDIVIDUAL
GRASSES (more fiber)
FEED
YIELD
GRAINS (More energy)
Healthy microbial population in rumen
Maximum proteinsynthesis
Diverse forage = flavor potential(microbes, enzymes, amino acids)
Amino Acids and Flavor Potential
= essential: must come from feed
Flavor enhancer – becomes MSG
Aromatic Family – Vegetal Flavors
Branched-chain - Animal Flavors
Sulphur Containing – Cabbage, Onion, garlic
Mushroom Flavors
= non-essential: can be synthesized by animals
© DeLaval 2001
Relative Index (RI) =the proportion of the
microbial groups that can be measured in milk
Gram neg. bacteria include: salmonella, E.coli, pseudomonas
Gram pos. bacteria include: Listeria, staph aureus
Ripening agents, non-acidifying – flavor, color, rind, pathogens
Acid production, pathogen inhibition, flavors in ripening
Flavor, pathogens – hardy exoskeleton
Flavor, rind component – mostly aerobicPathogen inhibition, flavor, rind component, aerobic
LACTIC ACID BACTERIA
GRAM POSITIVE BACTERIA
GRAM NEGATIVE BACTERIA
YEASTMOLD
Functional Microbial Groups in Raw Milk:
Measuring Relative Index (RI) of functional microbial groups gives a much more accurate picture of milk quality for cheese-making than standard plate counts (SPC) alone.
Life cycle of lactic acid bacteria:
Lactose
Lactobacillus (LAB)
Lactic Acid
+
Aromas, gasses & Alcohols
Cells lyse (die) in the curd
Enzymes emerge
Cheese components are broken down – new flavors and textures develop depending on LAB type…
…exponential reproduction
Cutting the Curd:
Soft end-texture Very Firm end-texture
Stirring the Curd:
Prevents Matting Reduces MoistureAcidification continues
pH Values
Milk in vat
Add starter
Set pH
Cut pH
Stir 1
Stir 2
Whey off
Hooping
Turn 1
Turn 2
Turn 3
Day +1
salting
Day +2
Drivers of Diversity - and recipe variables
TempCultures / rennet
Curd Handling
Salt
pH Moisture Fat / Solids SalinityM e a s u r a b l e Ta r g e t s – k e y s t o s u c c e s s f u l a g i n g
Tools and Techniques
Same moisture reading – not the same ripening potential!
Non-Fat Solids (NFS)
Moisture60%
Prot. + Minerals 30%
Fat 10 % Fat 20%
Moisture60%
66%
33%
75%
25%
Moisture in Non-Fat Substance
(MNFS)
- Fluctuations in fat make MNFS targets hard to nail.
- The proportion of moisture to non-fat solids is critical to end texture and flavor cascade
NF Ratio: 1:3NF Ratio: 1:2
Prot. + Minerals 20%
Survival of the fittest:
Winnimere Rind Microbe Analysis
Cow rumen
Tunisian zarzatine oil
0%
20%
40%
60%
80%
100%
0 0 7 14 14 21 28 28 35 42 42 49 56 56 63
Scopulariopsis spp.Penicillium spp.Kluyveromyces lactGeotrichum candiduDebaryomyces hansCandida catenulata
% o
f rea
ds
0%
20%
40%
60%
80%
100%
Dermabacteriaceae
Averyella
Leuconostoc
Halomonas
Lactococcus
Brevibacterium
Staphylocccus
0d 7d 14d 21d 28d 35d 42d 49d 56d 63d
% o
f rea
ds
Bacteria
Fungi
Microbial succession on Bayley Rinds
Jasper Hill “Geo”
Lipolysis
Texture
Proteins Salt
Acids
Fats
Minerals
Residual Sugar
Water
Proteolysis Glycolysis
Appearance
Aromas
BIOCHEMICAL REACTIONS
RIPENING AGENTS
AGING FACTORSCOMPONENTS
Air composition and renewal
temperature
humidity
pH
Duration of aging
ENZYMES FROM:
Milk’s natural flora
milk
Starters and CulturesRind Flora
Rennet/Coagulants
Pathways to Flavor Production:
Proteolysis
Large Peptides
Small Peptides
Amino Acids (non-bitter)
Flavor CompoundsCasein
rennet
starterstarter lyses (2mo)
Bacteria s / ns
Fatty acid (18c)
(short chain <10c)
Triglyceride MoleculeLipolysis
Fat Globule
Fatty acid (12c)
Exposed butterfat
Gly
cero
l
(bitter)
Enzymes or metabolic way
Origin of enzymes Substrate Produced molecules
LIPASES MilkMoldsPseudomonasGeotrichum
triglycerides Free fatty acidsMono and di-glycerides
ESTERASES PseudomonasYeasts Micrococcus
Free Fatty Acids Fruity componentsEstersEthyl acetate
ENZYMES with BETA-OXYDATION
P. camembertiP. roquefortii
Free fatty acids MethylcetoneSecondary alcohols
FATTY ACIDS NUMBER OF CARBONE
A. BUTYRIQUE 4
A. CAPROÏQUE 6
A. CAPRYLIQUE 8
A. CAPRIQUE 10
A. LAURIQUE 12
A. MYRISTIQUE 14
A. PALMITIQUE 16
A. STEARIQUE 18
A. OLEIQUE 18
A. LINOLEIQUE 18
A. ARACHIDONIQUE 20
Acides gras présents dans le lait
Hydrolysis of milk’s fat during cheese’s ageing.
Type of cheeses with dominant lipolisis : blue cheeses
Flavor Chemistry
gas chromatography–mass spectrometry sensory analysis
Sensory Analysis
Affective Analytical
Discriminatory:difference / threshold
Descriptive:objective identification
TASTE + AROMAMouth has about 1000 receptors for 5 or 6 non-volatile (larger) flavor compound categories:
Sweet
Salty
Bitter
Sour
Umami
Fat?
Nasal Passage has millions of receptorsthat can perceive infinite complexities ofblended volatile compounds:
Esters (fruity – pineapple, apricot, pear)
Alcohols (strawberry, grassy, woody)
Aldehydes (nutty, pungent, green, cocoa)
Amines (jasmine, fishy, fecal, bad meat)
Aromatics (vanilla, cinnamon, clove, anise)
Ketones (musky, bread, metallic, mushroom)
Lactones (peach, coconut, creamy, curry)
Terpines (ginger, lemon, floral, minty)
Thiols (garlic, leek, coffee, grapefruit)
= FLAVOR
GCMS can detect particles as small as 1 picogram, or 0.000000000001 gram
That’s like one drop of detergentin a ten mile long train of tanker cars
loaded with water
MODELE OF AROMA BIOGENESIS(modèle personnel non validé ……)
GENETIC5 %
FEEDING15%
MILK20%
MICRO-ORGANISMS+ ENZYMES
40%
PROTEOLYSISLIPOLYSIS
40%
SMELLS, AROMAS, TEXTURE AND FLAVORS OF CHEESES= NOTIONS OF TYPICITY
ENZYMES
FAT PROTEINSUGARS
ANIMAL
SPICY
HERBAL
FRUITY
CARAMELIZEDROASTED /
MEATY
BUTTERY / LACTIC NUTTY
HARBISON ALONE
ThiolsIsothiocyanate(mustard family)
Terpines(resinous)
Raspberry Keytone
ThiolsIsothiocyanate(mustard family)
Terpines(resinous)
Raspberry Keytone
HARBISON AND BLAKE HILL