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Diacetyl, acetoin, 2,3-butyleneglycol, 2-butanone and 2-butanol concentrations in ripening Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

A. R. Keen  and
N. J. Walker
A. R. Keen
Affiliation:
New Zealand Dairy Research Institute, Palmerston North, New Zealand
N. J. Walker
Affiliation:
New Zealand Dairy Research Institute, Palmerston North, New Zealand
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Summary

Diacetyl, acetoin, 2,3-butyleneglycol, 2-butanone and 2-butanol concentrations have been determined in ripened Cheddar cheese made using Streptococcus diacetilactis DRC1 or Str. cremoris AM2 or HP as starter culture. Diacetyl content was found to be initially higher in the DRC 1 cheese than in the other 2 cheeses, presumably because this starter readily ferments citrate. The disappearance of acetoin appears to be related to the formation of 2,3-butyleneglycol in DRCl and AM2 cheeses, but not in HP cheese. Only trace amounts of 2-butanone and 2-butanol were observed in the 3 cheeses even though the concentration of a postulated precursor, 2,3-butyleneglycol, was present in considerable concentration in the DRC1 and AM2 cheeses. Analysis of a number of mature AM2 and HP cheeses selected at random indicated the presence of 2-butanone in only a few of the AM2 cheeses. It is suggested that this compound may have arisen from the presence of a micro-organism which entered the cheese vat at the time of cheese-making.

Type
Research Article
Information
Journal of Dairy Research , Volume 41 , Issue 1 , February 1974 , pp. 65 - 71
Copyright
Copyright © Proprietors of Journal of Dairy Research 1974

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