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IDF Symposium on Cheese Prague, Czech Republic March 21–25, 2004

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IDF Symposium on Cheese Prague, Czech Republic March 21–25, 2004 IDF Symposium on Cheese Prague, Czech Republic March 21–25, 2004 Ripening, Characterization & Technology Book of Abstracts IMPORTANT ADDRESSES Symposium Secretariat Conference Partners Prague Mrs. Alexandra Sternberg Sokolská 26 120 00 Prague 2, Czech Republic Phone: + 420 224 262 108–110 + 420 224 261 536 Mobile/Cell phone: + 420 777 605 343 Fax: + 420 224 261 703 E-mail: [email protected] Symposium website: www.conference.cz/IDF Addresses of the Programme and Organization Committees Ueli Bütikofer Swiss Federal Research Station for Animal Production and Dairy Products Agroscope Liebefeld-Posieux (ALP) Schwarzenburgstr. 161 3003 Berne, Switzerland Phone: +41 31 3238 482 Fax: +41 31 3238 227 E-mail: [email protected] or Vladimír Filip Prague Institute of Chemical Technology (TU) Department of Dairy and Fat Technology Technická 3 166 28 Prague 6, Czech Republic Phone: +420 224 353 268 Fax: +420 224 353 285 E-mail: [email protected] or Mrs. Monique Lebeau IDF General Secretariat, Diamant Building 80, Boulevard Auguste Reyers 1030 Brussels, Belgium Phone: +32 27 068 646 Fax: +32 27 330 413 E-mail: [email protected] ID Symposium on Cheese: Ripening, Characterization & Technology Prague, Czech Republic March 21–25, 2004 SYMPOSIUM SECRETARIAT Conference Partners Prague Sokolská 26 120 00 Praha 2 Phone: +420 224 262 108–110 Fax: +420 224 261 703 E-mail: [email protected] www.conference.cz/IDF Book of Abstracts IDF Symposium on Cheese: Ripening, Characterization & Technology Prague, Czech Republic March 21–25, 2004 Publisher: PhDr. Lubomír Houdek – Nakladatelství Galén First edition Print: GLOS, Špidlenova 436, 531 01 Semily The text was not submitted to any editorial revision. Copyright © authors, 2004 ISBN 80-86257-35-5 IDF Symposium on Cheese: Ripening, Characterization & Technology Prague, Czech Republic March 21–25, 2004 organized by International Dairy Federation Prague Institute of Chemical Technology Czech and Moravian Dairy Association Czech Committee of IDF PROGRAMME COMMITTEE Ueli Bütikofer (Chairman, CH) Ylva Ardö (DK) Jean Banks (UK) Jean-Claude Gripon (FR) Ross Holland (NZ) Paul Jelen (CA) Gérard Mazerolles (FR) Paul McSweeney (IE) Milada Plocková (CZ) Gerrit Smit (NL) Martin Wilkinson (IE) Jörg Seifert (IDF) ORGANIZATION COMMITTEE Vladimír Filip (Chairman, CZ) Oldřich Obermaier (Czech IDF Committee, CZ) Šárka Horáčková (Committee Secretary, CZ) Jiří Kopáček (Member of CMDA Board, CZ) Dalibor Zamykal (CZ) Paul Jelen (IDF SC Dairy Science & Technology, CA) Caroline Brooks (IDF) V CONTENTS ABSTRACTS OF ORAL PRESENTATIONS Spray drying in the cheese industry J. Písecký ................................................................................................................................................................................. 3 SESSION A CHEESE AUTHENTICITY & GLOBAL APPROACH TO CHEESE CHARACTERIZATION Cheese Authenticity and Traceability: an Analytical Challenge L. Pillonel*, J.O. Bosset ........................................................................................................................................................... 4 Species Identification in Cheese Varieties Using Electrophoretic, Chromatographic and PCR Techniques H.K. Mayer ............................................................................................................................................................................... 5 Effect of the Use of Three Different Lamb Paste Rennets on Lipolysis of the PDO Pecorino Romano Cheese M. Addis*, G. Piredda, M. Pes, A. Pirisi .................................................................................................................................... 6 Characterisation of Sicilian Cheeses by Flavour Analysis Using SPME-GC/MS M. Ziino, A. Verzera, C. Condurso*, D. Giuffrida, V. Romeo, M. Zappalà ................................................................................ 7 SESSION B SENSORY ANALYSIS More than Moustrap – Measuring the Sensory Profile of Cheese D. D. Muir .................................................................................................................................................................................. 8 The Influence of the Fat Phase on Sensory Characteristics in a Cheese Imitation S. Karlsson*, J. Alander, M. Modig, S. Ekstedt, B.F. Nilsson ................................................................................................... 9 Defining U.S. Cheddar Cheese Flavor Using an Anchored Sensory Language M.A. Drake*, M.D. Keziah, M.E. Carunchia-Whetstine, P.D. Gerard .....................................................................................10 Changes of Sensory Characteristics during Ripening of the Blue Cheese Niva J. Pokorný*, J. Dostálová, D. Šabata, J. Piaszczynska .........................................................................................................11 SESSION C SPECTROSCOPY & CHEMOMETRY Evaluation of Cheese Quality and Ripening Characteristic by Spectroscopy and Chemometrics J. Sørensen ...........................................................................................................................................................................12 Application of FT-NIR and FT-IR Spectroscopy to Study the Shelf-life of Crescenza Cheese T.M.P. Cattaneo*, C. Giardina, N. Sinelli, M. Riva, R. Giangiacomo .....................................................................................13 Prediction of Quality Parameters and Age in Cheddar-Type Cheese by Near Infrared Reflectance Spectroscopy and Multivariate Data Analysis G. Downey*, D.J. O’Callaghan, V. Howard, T.P. Guinee, E.M. Sheehan, C.M. Delahunty ...................................................14 Electronic Nose: New Tool in Modelling the Ripening of Danish Blue Cheese J. Trihaas*, T. van den Tempel, P. Væggemose Nielsen .......................................................................................................15 Investigation at the Molecular Level of Soft Cheeses Quality and Ripening by Infrared and Fluorescence Spectroscopies and Chemometrics – Relations with Rheology Properties A. Kulmyrzaev, É. Dufour*, Y. Noël, E.M. Qannari, G. Mazerolles.........................................................................................16 SESSION D CHARACTERIZATION OF CASEIN BREAKDOWN IN CHEESE Characterisation of Cheese Variety and Maturity on the Basis of Proteolysis C. Coker*, R. Crawford, V.L. Crow, T. Dodds, T. Fayerman, S. Gregory, C. Honoré, K. Johnston, H. Singh, P.J. Watkinson, N. White, L. Creamer .............................................................................................................................................................17 Monitoring of Proteolysis Phenomena Using Antibodies Specifically Directed Against the Enzyme Cleavage Site on its Substrate D. Dupont*, O. Rolet-Repecaud, D. Senocq .........................................................................................................................18 Applications of High Pressure Processing in Cheese Manufacture and Ripening A.L. Kelly*, T.P. Guinee, T.P. Beresford ..................................................................................................................................19 Rheological and Calcium Equilibrium Changes during Ripening of Cheddar Cheese J.A. Lucey*, R. Mishra, A. Hassan, M.E. Johnson ................................................................................................................20 SESSION E CHEESE FLAVOUR CHEMISTRY, FORMATION, REGULATION AND LIMITATIONS Biochemistry of Cheese Flavor Development: New Insights from the Genetics and Physiology of Lactic Acid Bacteria J.L. Steele*, J.R. Broadbent ..................................................................................................................................................21 IDF Symposium on Cheese: Ripening, Characterizaton & Technology, March 21–25, 2004 VI Characterisation of a decarboxylase involved in the formation of the potent flavour component 3-methylbutanal B.A. Smit, W.J.M. Engels*, G. Smit .........................................................................................................................................22 Pathways for α-ketoglutarate Formation in Lactic Acid Bacteria and Their Role in Amino Acid Catabolism C. Tanous*, L. Rijnen, E. Chambellon, A. Gori, M. Yvon .......................................................................................................23 Esterases of Lactic Acid Bacteria and Cheese Flavour R. Holland ..............................................................................................................................................................................24 Comparison of Purge and Trap and Solid Phase Micro Extraction Techniques for the study of Volatile Organic Compounds in Three PDO European Cheeses S. Mallia, E. Fernández-García*, H. Schlichtherle-Cerny, J.O. Bosset ................................................................................25 SESSION F STARTER, ADJUNCT, SURFACE BACTERIA, YEAST AND MOULDS Cultures for the Ripening of Smear Cheeses W. Bockelmann ......................................................................................................................................................................26 Dynamics of the Surface Microflora of Bacterial Smear-Ripened Tilsit Cheese Determined by T-RFLP Analysis J.L.W. Rademaker, L. Rijnen*, M. Peinhopf, W. Noordman, G. Smit .....................................................................................27
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