Influence of Starter Culture Ratios and Warm Room Treatment on Free Fatty Acid and Amino Acid in Swiss Cheese

Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature

The effect of nonstarter Lactobacillus adjunct cultures on the microbial, chemical, and sensory characteristics of Swiss cheese manufactured using the "kosher make procedure" was investigated. The kosher make procedure, which uses a lower cooking temperature than traditional Swiss cheese making, is used by many American cheese manufacturers to allow for kosher-certified whey. Cheeses were manufactured using a commercial starter culture combination and 1 of 3 non-starter Lactobacillus strains previously isolated from Swiss cheeses, Lactobacillus casei A26, L. casei B21, and Lactobacillus rhamnosus H2, as an adjunct. Control cheeses lacked the adjunct culture. Cheeses were analyzed during ripening for microbial and chemical composition. Adjunct strain L. casei A26, which utilized citrate most readily in laboratory medium, dominated the Lactobacillus population within 30 d, faster than the other adjunct cultures. There were no significant differences in Propionibacterium counts, Streptococcus thermophilus counts, protein, fat, moisture, salt, and pH among the cheeses. Free amino acid concentration ranged from 5 to 7 mmol/100 g of cheese at 90 d of ripening and was adjunct strain dependent. Lactic, acetic, and propionic acid concentrations were not significantly different among the cheeses after a 90-d ripening period; however differences in propionic acid concentrations were apparent at 60 d, with the cheeses made with L. casei adjuncts containing less propionic acid. Citric acid was depleted by the end of warm room ripening in cheeses manufactured with adjunct L. casei strains, but not with adjunct L. rhamnosus. Cheeses made with L. casei A26 were most similar to the control cheeses in diacetyl and butyric/isobutyric acid abundance as evaluated by electronic nose during the first 3 mo of ripening. The 4 cheese types differed in their descriptive sensory profiles at 8 mo of age, indicating an adjunct strain-dependent effect on particular flavor attributes. Adjunct Lactobacillus spp. affected the flavor profile and concentration of some flavor compounds in Swiss cheeses produced with the kosher make procedure. Use of adjunct Lactobacillus cultures provides Swiss cheese makers using a low cooking temperature with a means to control the dominant Lactobacillus strain during ripening, reduce citrate concentration, and modify cheese flavor.

Fingerprint Reagents with Dual Action: Color and Fluorescence

We define "dual fingerprint reagents" as chemical formulations that produce with latent fingerprints in one stage impressions that are both colored and fluorescent. Solutions containing ninhydrin and group IIb metal salts appear to be true dual reagents. Application of these formulations to latent fingerprints on paper is as efficient as the two-step process beginning with ninhydrin and followed by treatment with metal salt. In the color mode, fingerprint detectability with the two ninhydrin-metal salt reagents (one with zinc chloride and the other with cadmium chloride) is comparable with that of ninhydrin itself, in spite of the difference in color. The sensitivity is significantly higher in the fluorescence mode. To view the latent impressions the exhibits are treated with ninhydrin-metal salt reagents and observed under white light illumination and under fluorescence conditions. Cooling to liquid nitrogen temperature enhances the fluorescence considerably. In the shorter wavelength domain, ninhydrin-metal salt reagents exhibit higher sensitivity than the recently reported dual reagent, genipin. The latter is advantageous, however, in the longer wavelength domain, on paper items with strong self-fluorescence, such as brown wrapping paper or paper printed with fluorescent ink. Upon reduction of the ninhydrin concentration 10-fold, ninhydrin-metal salt formulations become purely fluorogenic reagents; no color is noticed but the fluorescence is as intense as with concentrated solutions. Working at lower concentrations is an advantage from ecological and economical viewpoints.