A high-throughput cheese manufacturing model for effective cheese starter culture screening

Journal of Dairy Science
H BachmannJ E T van Hylckama Vlieg

Abstract

Cheese making is a process in which enzymatic coagulation of milk is followed by protein separation, carbohydrate removal, and an extended bacterial fermentation. The number of variables in this complex process that influence cheese quality is so large that the developments of new manufacturing protocols are cumbersome. To reduce screening costs, several models have been developed to miniaturize the cheese manufacturing process. However, these models are not able to accommodate the throughputs required for systematic screening programs. Here, we describe a protocol that allows the parallel manufacturing of approximately 600 cheeses in individual cheese vats each with individual process specifications. Protocols for the production of miniaturized Gouda- and Cheddar-type cheeses have been developed. Starting with as little as 1.7 mL of milk, miniature cheeses of about 170 mg can be produced and they closely resemble conventionally produced cheese in terms of acidification profiles, moisture and salt contents, proteolysis, flavor profiles, and microstructure. Flavor profiling of miniature cheeses manufactured with and without mixed-strain adjunct starter cultures allowed the distinguishing of the different cheeses. Moreover, singl...Continue Reading

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Jul 14, 2009·Applied and Environmental Microbiology·Herwig BachmannJohan E T van Hylckama Vlieg

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Citations

Mar 28, 2013·BMC Microbiology·Jumamurat R BayjanovSacha A F T van Hijum
Oct 26, 2011·Microbial Cell Factories·Willem M de Vos
Sep 5, 2014·Microbial Cell Factories·Eddy J SmidMichiel Kleerebezem
Jun 18, 2015·Briefings in Bioinformatics·Wynand AlkemaSacha A F T van Hijum
Mar 4, 2014·Annual Review of Food Science and Technology·E J Smid, M Kleerebezem
Apr 4, 2017·International Journal of Food Microbiology·Nerve ZhouWolfgang Knecht
Feb 13, 2017·Journal of Dairy Science·L A Ibarra-SánchezM J Miller
Mar 27, 2015·Applied Biochemistry and Biotechnology·Robin E J SpelbrinkMarco L F Giuseppin
Oct 12, 2015·Journal of Dairy Science·M L Van TassellM J Miller
Mar 3, 2010·Environmental Microbiology·Herwig BachmannJohan E T van Hylckama Vlieg
Sep 30, 2020·FEMS Microbiology Reviews·Michiel KleerebezemOscar van Mastrigt
Jul 6, 2018·Microbial Cell Factories·Oscar van MastrigtEddy J Smid

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