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