Characterization of Italian Cheeses Ripened Under Nonconventional Conditions

Altschul, 1997, Gapped BLAST and PSI-BLAST: A new generation of protein database search programs, Nucleic Acids Res., 25, 3389, 10.1093/nar/25.17.3389 Andrews, 1983, Proteinases in normal bovine milk and their action on caseins, J. Dairy Res., 50, 45, 10.1017/S0022029900032519 Barbieri, 1994, Study of the volatile fraction of Parmesan cheese volatiles, Chromatographia, 38, 386 Barron, 2005, Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes’ raw milk and animal rennet, Int. Dairy J., 15, 371, 10.1016/j.idairyj.2004.08.005 Berthier, 2001, Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers, Int. Dairy J., 11, 293, 10.1016/S0958-6946(01)00059-0 Blakesley, 1977, A new staining technique for proteins in polyacrylamide gels using Coomassie brillant blue G250, Anal. Biochem., 82, 580, 10.1016/0003-2697(77)90197-X Buchin, 1998, Influence of pasteurization and fat composition of milk on the volatile compounds and flavor characteristics of a semi-hard cheese, J. Dairy Sci., 81, 3097, 10.3168/jds.S0022-0302(98)75874-6 Buttery, 2000, Volatile components of green walnut husks, J. Agric. Food Chem., 48, 2858, 10.1021/jf000288b Carbonell, 2002, Evolution of the volatile components of ewe raw milk La Serena cheese during ripening. Correlation with flavour characteristics, Lait, 82, 683, 10.1051/lait:2002042 Church, 1983, Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins, J. Dairy Sci., 66, 1219, 10.3168/jds.S0022-0302(83)81926-2 Coda, 2006, Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of nine Italian ewes’ milk cheeses, J. Dairy Sci., 89, 4126, 10.3168/jds.S0022-0302(06)72458-4 Crow, 1990, Properties of the 2,3-butanediol dehydrogenase from Lactococcus lactis subsp. lactis in relation to citrate fermentation, Appl. Environ. Microbiol., 56, 1656, 10.1128/AEM.56.6.1656-1665.1990 De Angelis, 2001, Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic and cell wall protein analysis, Appl. Environ. Microbiol., 67, 2011, 10.1128/AEM.67.5.2011-2020.2001 De Angelis, 2006, Isolation, identification and selection of potential probiotic lacto-bacilli from pig faeces to be used as additives in pelleted feeding, Res. Microbiol., 157, 792, 10.1016/j.resmic.2006.05.003 De Los Reyes-Gavilán, 1992, A Lactobacillus helveticus-specific DNA probe detects restriction fragment length polymorphisms in this species, Appl. Environ. Microbiol., 58, 3429, 10.1128/AEM.58.10.3429-3432.1992 Díaz-Maroto, 2005, Volatile components and key odorants of fennel (Foeniculum vulgare Mill.) and thyme (Thymus vulgaris L.) oil extracts obtained by simultaneous distillation-extraction and supercritical fluid extraction, J. Agric. Food Chem., 53, 5385, 10.1021/jf050340+ Di Cagno, 2003, Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses, Int. Dairy J., 13, 961, 10.1016/S0958-6946(03)00145-6 Estell, 2005, Effects of γ-terpinene, terpinolene, α-copaene, and α-terpinene on consumption of alfalfa pellets by sheep, J. Anim. Sci., 83, 1967, 10.2527/2005.8381967x Estevez, 2005, Influence of the addition of rosemary essential oil on the volatiles pattern of porcine frankfurters, J. Agric. Food Chem., 53, 8317, 10.1021/jf051025q Fernández-García, 2004, Evolution of the volatile components of raw ewes’ milk Castellano cheese: Seasonal variation, Int. Dairy J., 14, 39, 10.1016/S0958-6946(03)00148-1 Fox, 2004, Cheese: An overview, Vol. 1, 1 Fox, 1998, Significance of non-starter lactic acid bacteria in Cheddar cheese, Aust. J. Dairy Technol., 53, 5383 Giraffa, 2000, An evaluation of chelex-based DNA purification protocols for the typing of lactic acid bacteria, J. Microbiol. Methods, 42, 175, 10.1016/S0167-7012(00)00172-X Gobbetti, 1999, Microbiology and biochemistry of Fossa (pit) cheese, Int. Dairy J., 9, 763, 10.1016/S0958-6946(99)00147-8 Goebel, 1994, Cultural and phylogenetic analysis of mixed microbial populations found in natural and commercial bioleaching environments, Appl. Environ. Microbiol., 60, 1614, 10.1128/AEM.60.5.1614-1621.1994 Horne, 2005, Differences in volatiles, and chemical, microbial and sensory characteristics between artisanal and industrial Piacentinu Ennese cheeses, Int. Dairy J., 15, 605, 10.1016/j.idairyj.2004.10.007 1964 1970 1988 1989 Izco, 2000, Characterization of volatile flavour compounds in Roncal cheese extracted by “purge and trap” method and analyzed by GC-MS, Food Chem., 70, 409, 10.1016/S0308-8146(00)00100-X Jollivet, 1994, Production of volatile compounds in model milk and cheese media by eight strains of Geotrichum candidum Link, J. Dairy Res., 61, 241, 10.1017/S0022029900028259 Jorgensen, 2000, Olfactory and quantitative analysis of aroma compounds in elder flower (Sambucus nigra L.) drink processed from five cultivars, J. Agric. Food Chem., 48, 2376, 10.1021/jf000005f Keskitalo, 2001, Variation in volatile compounds from tansy (Tanacetum vulgare L.) related to genetic and morphological differences of genotypes, Biochem. Syst. Ecol., 29, 267, 10.1016/S0305-1978(00)00056-9 Klesk, 2004, Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington, J. Agric. Food Chem., 11, 5155, 10.1021/jf0498721 Kuchroo, 1982, Soluble nitrogen in Cheddar cheese: Comparison of extraction procedures, Milchwissenschaft, 37, 331 Lee, 2004, p-Anisaldehyde: Acaricidal component of Pimpinella anisum seed oil against the house dust mites Dermatophagoides farinae and Dermatophagoides pteronyssinus, Planta Med., 70, 279, 10.1055/s-2004-818925 Liu, 2001, Effects of volatiles from different trophic level on foraging behaviour of Aphidus avenae, Ying Yong Sheng Tai Xue Bao, 12, 581 Macedo, 2004, Influence of native lactic acid bacteria on the microbiological and sensory profiles of Serra da Estrela cheese, Food Microbiol., 21, 233, 10.1016/S0740-0020(03)00064-9 Mallia, 2005, Comparison of purge and trap and solid phase microextraction techniques for studying the volatile aroma compounds of three European PDO hard cheeses, Int. Dairy J., 15, 741, 10.1016/j.idairyj.2004.11.007 Mariaca, 2001, Volatile fraction of ewe's milk semi-hard cheese manufactured with and without the addition of a cysteine proteinase, Food Sci. Technol. Int., 212, 239 McSweeney, 2004, Biochemistry of cheese ripening: Introduction and overview, Vol. 1, 347 Moio, 1998, Grana Padano cheese aroma, J. Dairy Res., 60, 199, 10.1017/S0022029900027515 Molimard, 1996, Compounds involved in the flavour of surface mold-ripened, J. Dairy Sci., 79, 169, 10.3168/jds.S0022-0302(96)76348-8 Nogueira, 2005, A study of the volatile composition of Minas cheese, Lebensm. Wiss. Technol., 38, 555, 10.1016/j.lwt.2004.07.019 Ntezurubanza, 1985, Composition of the essential oil of Ocimum canum grown in Rwanda, Pharmaceut. Weekblad Sci. Ed., 7, 273, 10.1007/BF01959201 Pinho, 2004, Discriminate analysis of the volatile fraction from “Terrincho” ewe cheese: Correlation with flavour characteristics, Int. Dairy J., 14, 455, 10.1016/j.idairyj.2003.08.007 Poveda, 2003, Preliminary observations on proteolysis in Manchego cheese made with defined-strain starter culture and adjunct starter (Lactobacillus plantarum) or a commercial starter, Int. Dairy J., 13, 169, 10.1016/S0958-6946(02)00150-4 Preininger, 1994, Evaluation of key odorants of the neutral volatiles of Emmentaler cheese by the calculation of odour activity values, Lebensm. Wiss. Technol., 27, 237, 10.1006/fstl.1994.1048 Pripp, 1999, Multivariate statistical analysis of peptide profiles and free amino acids to evaluate effects of single strain starters on proteolysis in miniature Cheddar-type cheeses, Int. Dairy J., 9, 473, 10.1016/S0958-6946(99)00116-8 Resmini, 1988, Atti giornata di studio Rossetti, 2005, Rapid identification of dairy lactic acid bacteria by M13-generated, RAPD-PCR fingerprint databases, J. Microbiol. Methods, 63, 135, 10.1016/j.mimet.2005.03.001 SAS Institute. 1985. User's Guide: Statistics, Version 5 Edition. SAS Institute Inc., Cary, NC. Silva, 1996, Volatile contents of grape marcs in Portugal, J. Food Composition Anal., 9, 72, 10.1006/jfca.1996.0008 Villasenor, 2000, Analysis of volatile components of Manchego cheese by dynamic headspace followed by automatic thermal desorption-GC-MS, Milchwissenschaft, 55, 378 Woo, 1984, Concentration of major free fatty acids and flavour development in Italian cheese varieties, J. Dairy Sci., 69, 960, 10.3168/jds.S0022-0302(84)81394-6 Wouters, 2002, Microbes from raw milk for fermented dairy products, Int. Dairy J., 12, 91, 10.1016/S0958-6946(01)00151-0