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- W3021755133 abstract "Most cheeses contain a very low level of lactose after ripening; most is lost in the whey and the small amount of residual lactose trapped in curd is metabolized by starter or nonstarter lactic acid bacteria during the early stages of ripening. Lactate may be racemized or metabolized during ripening via various pathways including to propionic acid, acetic acid, CO2, and H2O in cheeses with a propionic acid fermentation; oxidatively by the molds in mold-ripened varieties; or anaerobically by Clostridium to butyrate, CO2, and H2 which leads to the serious defect known as late gas blowing. Metabolism of citrate by citrate-positive strains of lactococci or Leuconostoc spp. is of significance in Dutch-type cheeses where it leads to the formation of flavor compounds such as diacetyl and small amounts of gas." @default.
- W3021755133 created "2020-05-13" @default.
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- W3021755133 date "2017-01-01" @default.
- W3021755133 modified "2023-09-27" @default.
- W3021755133 title "Metabolism of Residual Lactose and of Lactate and Citrate" @default.
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- W3021755133 doi "https://doi.org/10.1016/b978-0-12-417012-4.00016-8" @default.
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