Factors affecting the flavor development of Swiss cheese

103 Pages·2016·1.79 MB·English

Iowa State University Capstones, Theses and
Retrospective Theses and Dissertations
Dissertations
1995
Factors affecting the flavor development of Swiss
cheese
Firth Kraft Whitehouse
Iowa State University
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Whitehouse, Firth Kraft, "Factors affecting the flavor development of Swiss cheese " (1995).Retrospective Theses and Dissertations.
11101.
https://lib.dr.iastate.edu/rtd/11101
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Factors affecting the flavor development of Swiss cheese
by
Firth Kraft Whitehouse
A Dissertation Submitted to the
Graduate Faculty in Partial Fulfillment of the
Requirements for the Degree of
DOCTOR OF PHILOSOPHY
Department: Food Science and Human Nutrition
Major: Food Science and Technology
Approved: Committee Members:
Signature was redacted for privacy. Signature was redacted for privacy.
In Charge of Major Work
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For the Major department
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For the Graduate College
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Iowa State University
Ames, Iowa
1995
UHI Number: 9611002
DMI Microform 9611002
Copyright 1996r by OMI Company. All rights reserved.
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ii
DEDICATON
This dissertation is dedicated to the memory of my grandfather
John "Ton" Ferris
1903- 1993
He was the first person in our family to receive a college degree
iii
TABLE OF CONTENTS
Page
DEDICATION ii
LIST OF FIGURES iv
LIST OF TABLES v
CHAPTER! INTRODUCTION 1
CHAPTER 2. LITERATURE REVIEW 3
CHAPTERS. MATERIALS AND METHODS 11
CHAPTER 4. RESULTS AND DISCUSSION 35
CHAPTERS. CONCLUSIONS 77
REFERENCES 81
ACKNOWLEDGMENTS 92
iv
LIST OF FIGURES
Page
Figure 1. Schematic diagram of FAME distillation
apparatus 16
Figure 2. Schematic diagram of oil deodorization
apparatus 21
Figure 3. Sample of a sensory evaluation score sheet 31
Figure 4. Sample of a texture evaluation score sheet 33
V
LIST OF TABLES
Page
Table 1. Procedure for manufacture of "Iowa-Style" Swiss
cheese 24
Table 2. FID response factors, extraction recoveries, and
isolation recoveries for free fatty acid analysis in
whole cheese 28
Table 3. Viability of Lactobacillus bulgaricus AR2 following
heat-shock treatment 38
Table 4. Viability of Lactobacillus bulgaricus AR2 in 5,0 mM
sodium oleate Lactobacilli MRS broth 40
Table 5. Dicarbonyl production by Lactobacillus bulgaricus
AR2 grown in 5.0 mM sodium oleate MRS broth 42
Table 6. Molar ratios of C4:0 - C12;0 FAME isolated from
milk fat 45
Table 7. Molar ratios of C4:0 - C12:0 milk fat as methyl
esters calculated from Jensen, 1992 45
vi
Page
Table 8. Fatty acid composition of milk fat, BUTTER/SUN oil,
SIGMA/SUN oil, andTrisun 80 high-oleate sunflower oil 49
Table 9. Mean free acetic and propionic acid concentrations
in whole cheese 53
Table 10. Mean free fatty acid concentrations in whole cheese:
C4:0-C18:1 56
Table 11. Mean minor short-chain free fatty acids in
whole cheese 58
Table 12. % fat, % moisture, pH, and proteolysis in
whole cheese 61
Table 13. Mean sensory evaluation scores for taste and
flavor attributes of whole cheese 64
Table 14. Mean sensory evaluation scores for texture
of whole cheese 68
Table 15. Factor components for taste and flavor of cheese 70
Table 16. Factor components for chemical and physical
properties of cheese 70