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STUDY OF THE PROTEOLYTIC ACTIVITY OF NON STARTER BACTERIA ON CHEESE FLAVOUR AND RIPENING FOR A VARIETY OF EUROPEAN CHEESES

Objective



Non starter bacteria will be isolated from an important indigenous variety of cheese in 6 countries of participants. Model system with short ripening times will be used to test bacterial strains with potentially different proteolytic properties for flavour development. Cheese making trials will be carried out by each participant using selected strains in addition to the starter culture. The effect of starter cell lysis, auto-lysis and enzyme release of the NSLAB on growth of NSLAB will be studied and proteoses and peptidases will be isolated. It is expected that a positive relationship between the proteolysis of NSLAB and flavour development in cheese will be found. As a result of this a standardised procedure for selection of good flavour producing non starter bacteria based on proteolysis would be established.

Funding Scheme

CSC - Cost-sharing contracts

Coordinator

TEAGASC
Address
Sandymount Avenue 19
Fermoy, Co Cork
Ireland

Participants (7)

C.S.I.C.
Spain
Address
Serrano 117
28006 Madrid
FEDERAL RESEARCH CENTRE FOR NUTRITION AND FOOD
Germany
Address
Hermann-weigmann-strasse 1
24103 Kiel
Hannah Research Institute
United Kingdom
Address

KA6 5HL Ayr
NETHERLANDS INST. FOR DAIRY RESEARCH
Netherlands
Address
Postbus 20
6710 BA Ede
REGIONAL TECHNICAL COLLEGE
Ireland
Address
Dublin Road
90 Galway
UNIVERSITA CATTOLICA DEL SACRO CUORE
Italy
Address
Largo Agostino Gemelli 1
Milano
WATERFORD FOODS PLC.
Ireland
Address

40 Kilkenny