Use of smear bacteria and yeasts to modify flavour and appearance of Cheddar cheese

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dc.contributor.authorBertuzzi, Andrea S.
dc.contributor.authorKilcawley, Kieran N.
dc.contributor.authorSheehan, J. J.
dc.contributor.authorO'Sullivan, Maurice G.
dc.contributor.authorKennedy, D.
dc.contributor.authorMcSweeney, Paul L. H.
dc.contributor.authorRea, Mary C.
dc.contributor.funderTeagascen
dc.date.accessioned2017-05-12T15:33:44Z
dc.date.available2017-05-12T15:33:44Z
dc.date.issued2017-04-17
dc.date.updated2017-05-12T15:26:09Z
dc.description.abstractThe strains Staphylococcus saprophyticus DPC5671 and Corynebacterium casei DPC5298 were applied in combination with Debaryomyces hansenii DPC6258 to the surface of young Cheddar cheese curd to obtain two different smear-ripened cheeses. A surface microbiota developed over the incubation period, comprising of both yeast and bacteria; pulsed field gel electrophoresis confirmed that the inoculated strains of S. saprophyticus DPC5671 or C. casei DPC5298 were the dominant bacterial strains on the surface of the cheese at the end of the ripening period. The smear cultures changed the appearance and aroma, which were significantly different from the control cheese. The approach presented in this study represents a method for the development of new cheese varieties with novel aromas within a short ripening time.en
dc.description.sponsorshipTeagasc (Teagasc Walsh Fellowship)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationBertuzzi, A. S., Kilcawley, K. N., Sheehan, J. J., O'Sullivan, M. G., Kennedy, D., McSweeney, P. L. H. and Rea, M. C. (2017) 'Use of smear bacteria and yeasts to modify flavour and appearance of Cheddar cheese', International Dairy Journal, 72, pp. 44-54. doi:10.1016/j.idairyj.2017.04.001en
dc.identifier.doi10.1016/j.idairyj.2017.04.001
dc.identifier.endpage54en
dc.identifier.issn0958-6946
dc.identifier.journaltitleInternational Dairy Journalen
dc.identifier.startpage44en
dc.identifier.urihttps://hdl.handle.net/10468/3960
dc.identifier.volume72en
dc.language.isoenen
dc.publisherElsevieren
dc.rights© 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.en
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectStaphylococcus saprophyticusen
dc.subjectCorynebacterium caseien
dc.subjectDebaryomyces hanseniien
dc.subjectCheddar cheeseen
dc.subjectSmear-ripened cheesesen
dc.subjectRipening timeen
dc.titleUse of smear bacteria and yeasts to modify flavour and appearance of Cheddar cheeseen
dc.typeArticle (peer-reviewed)en
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