DEMYSTIFIYING ADJUNCT

CHEESE CULTURES

Trish Dawson, MAppSc

Sr. Scientist
August 1, 2014
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DEMYSTIFIYING ADJUNCT CHEESE CULTURES
AGENDA
Origin of flavor in cheese: overview
Principles of flavor development
Cheese Adjuncts
Types and functions
Use of Adjuncts
Technical Information
Application, Dose
Origin of Flavor
Animal
Breed
Diet/Season
Milk quality
Equipment
Process
Enzymes
Microorganisms
Origin of Flavor – Animal
 Origin of Flavor – Breed

Source: WMMB and Wikipedia

 Origin of Flavor – Diet/Season
Pasture vs silage
Drought effects
Season
Amount and composition of fat.
Size of fat globules
Reduced fat
increased citrate
Summer reduction in whey protein, lactose increased
Spring – changes in fatty acid composition

Ca;lcoium

citrate

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Origin of Flavor – Milk Quality
Animal Health
Citrate from mastitic cows
Treatment
Plasmin levels
Microbiological quality
Farm management
Transportation
Age
Temperature
Handling
Origin of Flavor – Equipment/Process
Transport
Milk treatment
Standardization (F/C, P/C)
Pasteurization
Culture/Ripening
Vats/Tables
Rennet/Coagulants/Lipases
Cut/Heal
Cook
Whey removal/Washing
Salting
Cheese properties – moisture and composition
Origin of Flavor – Enzymes and Microorganisms
Animal: Cow, Goat, Sheep (e.g. alkaline phosphatase, lactoperoxidase,
LPL - lipoprotein lipase)
Microorganisms:
Bacteria in raw milk (heat-resistant extracellular proteinases and
lipases produced by psychrotrophic bacteria)
Bacteria in heat treated milk (thermodurics)
Starter cultures
Adjuncts
NSLABs
Enzyme preparations:
Coagulants
Lipases
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Principles of Flavor Development

24 hours Weeks to years

Cheese manufacture Cheese ripening

Primary starter culture Ripening culture

Fresh Mature
Milk
curd cheese
Cheese ripening :
Propionic fermentation
Proteolysis by
Penicillium/geotrichum/yeast/smearing bacteria
Lactobacillus spp
Principles of Flavor Development

Cheese ripening step

Cheese curd

Milk fat Lactose and Citrate Casein

Glycolysis and
Lipolysis Proteolysis
Citrate conversion

Flavor
 Cheese
Principles of Flavor Flavor Formation
Development
Principles of Flavor Development

Casein degradation: Proteolysis

Casein

Rennet

Big peptides
Structure
and
Proteases
(Not bitter) consistency

Starter proteases
Coagulant
Rennet

Small peptides
Microbial vs. CHY-MAX
(Bitter)
vs. CHY-MAX M
Starter peptidases
Dosage
Taste formation
Savory peptides
Starter
Starter and
Non-starter Peptidases
PI vs. PIII
Amino acids

Starter and
Adjunct
Flavor formation
Non-starter Peptidases

Amino acid NSLAB

catabolites

Carbon dioxide, Ammonia, Sulphur compounds, Amines,

Aldehydes,
Alcohols, Lactones, Keto-acids, Phenol compounds, Esters
Principles of Flavor Development

Casein degradation: Secondary peptidolysis

Casein

Rennet
Structure
Big peptides and
(Not bitter) consistency

Starter proteases
Rennet

Small peptides
(Bitter)
Peptidases
Starter peptidases
Starter, adjunct, NSLAB
Savory peptides
Taste formation High PepN vs. low PepN
Starter and Inoculation rate
Non-starter Peptidases

Amino acids
Lysis
Starter and
High PepX vs. low PepX
Flavor formation
Non-starter Peptidases

Amino acid
catabolites

Carbon dioxide, Ammonia, Sulphur compounds, Amines,

Aldehydes,
Alcohols, Lactones, Keto-acids, Phenol compounds, Esters
Principles of Flavor Development
Casein degradation: Amino acids degradations

Casein

Rennet
Structure
Big peptides
(Not bitter)
and
consistency Starter, adjunct, NSLAB
Starter proteases
Rennet Aminotransferases
Small peptides
(Bitter)
Decarboxylases
Starter peptidases
Lyases
Taste formation
Savory peptides

Starter and
Deaminases
Non-starter Peptidases

Amino acids Species and strain variability

Starter and
Flavor formation
Non-starter Peptidases

Amino acid
catabolites

Carbon dioxide, Ammonia, Sulphur compounds, Amines,

Aldehydes,
Alcohols, Lactones, Keto-acids, Phenol compounds, Esters
Principles of Flavor Development

Aroma Notes derived from Amino acids

CH2
CH 2 CH2
Butanoic acid COOH S
Acetic acid CH3
Methanethiol
Diacetyl/acetoin Methional
Ethylbutyrate Methyl sulphides

CH2
CH2
CH
Isovaleric acid CH3 CH3 Phenylethanol
Isobutyric acid Phenylacetaldehyde
Methylbutanal Phenol, Skatole

Aroma notes from Curioni & Bosset (2002)

 Adjuncts for Cheese

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 Aerobic ripening cultures

Type of microorganisms Function Examples

Moulds
Penicillium candidum White Sureface Mold PCA1-PCA3-PC TT033
Penicillium roqueforti KD Blue-Green Mold PR1-PR3-PR4
PRG3
Geotrichum candidum
Intermediate yeasty Yeast for Flavor Geo CB
Intermediate mouldy Geo CA
mouldy Geo CD1
Yeast
Debaryomyces hansenii LAF3
Candida colliculosa LAF7
Kluyveromyces marxianus subsp.marxianus LAF4-LAF5
Blend (Anti-mucor) TRIO
Bacteria
Brevibacterium linens Surface reipening BL1-BL2
Brevibacterium casei BC
Micrococcaceae SALSA1-SALSA2
Penicillium candidum
What does it bring?

Produces a coating on the curd surface

The rind protects the surface against mucors and blue/black mould contaminants

It grows just after geotrichum

By its strong proteolysis, it metabolises casein and peptides which softens texture

By its lipolysis, it produces fatty acids and methylketoens with strong flavor
contribution
Penicillium roqueforti
What does it bring?
Produces blue green veins in the curd

Appears late in the ripening process (only visible after 15 days)

By its strong proteolysis, it metabolises casein and peptides which softens
texture

By its lipolysis, it produces fatty acids and methylketones with strong flavor
contribution
 Geotrichum candidum
What does it bring to the cheese?
It generates a coating on the curd surface
The rind protects the surface against mucors and blue/black mold
contaminants
It avoids the excess of growth of P.candidum

By means of its peptidase activity it de-bitters curd

By its consumption of lactate, it neutralizes curd

it reduces the potential activity of acid proteases

it allows the growth of micrococcaceae and brevibacterium
By means of its proteolytic, lipolytic activities and its amino acid catabolism,
it brings various flavors: animal, cowhouse, fresh whey….
Apparence du mycelium
Appearance of the mycelium on curd (+anatto) after 12 days
+fin, +levuré +blanc, +épais

21 23 June 2014
Geo CE Geo CB Geo TT019 Geo CA Geo
CD1
Yeast
What does it bring?
It generates a bio-film at the surface of the curd
In some cases, it can inhibit mold contaminants.

Fermenting yeast produce CO2, alcohols which combine to fatty acids to

generate esters (Fruity flavour)
Non fermenting yeast consume lactate and neutralise curd
allow the growth
of acid-sensitive bacteria.

Taste and flavor trends

Neutralisation on model cheese

Sulphur (cabbage/garlic)
Fermented (bred/cake) 10 Animal (Cow house)
De-bittering Flow er (hay/herbaceous)
7 5
Fruity (apricot/pine- LAF-3
Sw eet
6 apple/banana) LAF-4
LAF3 0
pH LAF-5
LAF7 Cheesy Nutty
5 LAF-7
Ammonia Milky (milk/butter)
4
Mushroom Fresh sour (yoghurt/w hey)
1 6 13 30 Cellar
22 23 June(jours)
Temps 2014
Smear bacteria
What does it bring?
It generates a bio-film at the surface of the curd
It colors the curd: on the whole surface (smeared cheese) or on a light
layer (White and orange rind).

Amino-peptidase activity reduces bitterness.

By their metabolism on amino acid, they bring strong flavor (sulphur
compounds by B. linens and thio-esters by S.xylosus)

Taste and flavor trends

Taste and flavor trends

Sulphur (cabbage/garlic) Sulphur (cabbage/garlic)

De-bittering 10 Animal (Cowhouse) De-bittering 10 Animal (Cowhouse)

Sweet Flower (hay/herbaceous) Sweet Flower (hay/herbaceous)

5 5
Fruity (apricot/pine- Fruity (apricot/pine- BL1
Cheesy SALSA-1 Cheesy
0 apple/banana) 0 apple/banana) BL2
SALSA-2
Ammonia Nutty Amm onia Nutty BC

Mushroom Milky (milk/butter) Mushroom Milky (milk/butter)

Cellar Fresh sour (yoghurt/whey) Cellar Fresh sour (yoghurt/whey)
 Anaerobic ripening cultures
Culture Series Performance Product Form
Low High Frozen Freeze Dried

CR 200/300 De-bittering
Sweeteness
Contribution to flavor

De-bittering
CR 500/FX- Sweeteness
200 Contribution to flavor

De-bittering
LH/EMFOUR Sweeteness
Contribution to flavor

De-bittering
PS Sweeteness
Contribution to flavor

De-bittering
ENZOBACT Sweeteness
Contribution to flavor
 CR 200/300 series
The range CR 200 and 300 are Reduction of hydrophobic peptides
composed of Lactococcus lactis
spp lactis selected for their
ripening properties.

Culture Features

CR 213 Lac-, standardized in leu-pNa activity, debittering

CR 312 Lac-, high aminopeptidasic activity, debittering

CR 319 Lac+(slow), prt-: No proteinase activiy

High aminopeptidasic activity , High autolysis, debittering
LH series
Reduction of hydrophilic and hydrophobic peptides by LH-B02

The LH range allows to increase

ripening speed
LH give matureness and
sweetness
Cheddar

600

500

400
culture features
TCA 6% SN 300 Ref
LHB02 LHB01 Low proteolytic activity
200 LH32
LHB02 High proteolysis, Increases mature
100
flavor and sweetness
0
30 90 180 360 LH-32 High proteolysis, high Pep-X activity
days days days days
(autolysis), Increases
High increase of Soluble mature/cowhouse flavor
nitrogen with LHB02 EMFOUR Increases mature flavor, malt/nutty
and LH32 flavor
 CR-500 series: Power and balance
Features Application

Complex cheese flavor

CR-520 Medium proteolysis

Continental/Cheddar

High aminopeptidasic activity Increases mature flavor and nutty notes

CR-530
High amino-acids catabolism
Continental/Cheddar

High end acidification Highly flavoring

High proteolysis Fruity, nutty
CR-540
High aminopeptidasic activity
Continental/Cheddar/Propionic cheeses/
High temperature resistance hard cheeses
No acidification
Low proteolysis Increases broth/bouillon flavor
CR-550
High aminopeptidasic activity
Soft and semi soft cheeses/Continental
High amino-acids catabolism

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 CR-500: power and balance

Recommended dosage: 0.005-0.02%

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 DVS® Full Flavor

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DVS® Full Flavor
DVS® Building Blocks

Final products

DVS® DVS® DVS®

CR-Bouquet 01 CR-Mature 01 CR-Buttery 01
Diacetyl/ buttery

Diacetyl/ buttery

Diacetyl/ buttery
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Impact of primary mesophilic culture:
Flavor, texture and appearance

Flora Tradi: Slow acidification slope

FD9914 High Leuco

less growth of the PC

traditional appearance

Flora Danica: Higher post acidification

BFFC
Flora Fresh: High diacetylactis

creamy/buttery taste

high growth of the PC
FD NORMAL

higher proteolysis from the PC

Very soft texture
Application of Adjuncts
How to use different adjuncts?
What dose do I use?
Where do I get adjuncts and guidance?
Application of Adjuncts
Information from:
Product Specification Sheets
Product Technical/Information Sheets
My culture supplier
Technical Sheets – product specification
Format

Identification

Strength/Activity

QC Specs
Technical Sheets – product information
or Technical Information
Sheet
Technical Sheets – product information

Dose
Usage Guidelines
Technical Sheets – product information

Geotrichum candidum contributes to the ripening in

different ways:
Characteristic appearance of the cheese.
Flavour and texture (proteolysis and lipolysis).
Neutralisation of the curd.
Stimulates red smear cultures by curd neutralisation.
Moderates the growth and proteolytic activity of Pencilium candidum.
Reduces bitter off flavours.
Inhibits the growth of numerous mould contaminants (Mucor, blue
mould etc).
Technical Sheets – product information
Technical Sheets – product information
F-DVS CR-Bouquet01
F-DVS CR-Bouquet01

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How to Use, Dose?
Use guidelines from Technical Sheet for “how to use”
Start with recommended dose from Technical Sheet
What units? grams, mLs, cell numbers, activity, units?
In how much milk?
1-2Units/100L of milk or 100kg of cheese
500U/5000L milk
Record how much you used, how you used it, and document
your success ……… so you can repeat or improve next time………
 Some Adjunct Suppliers

https://www.fromagex.com/ http://www.cheesemaking.com/

http://www.chr-hansen.com/

http://www.dairyconnection.com/
http://www.midwestsupplies.com/
 Thank you!
Questions?

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