The changes of flavour during production of Edam cheese

The changes of flavour during production of Edam cheese

Peer-reviewed article not indexed in WoS or Scopus

This work deals with the problem of flavour of Edam cheeses, i.e. natural hard cheese with low heat curd. The cheese samples were produced in dairy MILTRA B, Ltd., Městečko Trnávka. A number of volatile substances contribute to flavour of cheese including alcohols, aldehydes, ketones, fatty acids, esters, lactones, terpenes etc. The development of these components during production was monitored in chosen Edam cheese (dry matter 50 %, fat in dry matter 30 %) using headspace-SPME-GC method. The samples were taken from cheesemilk up to technologically ripe cheese. In total 37 various organic compounds belonging to five chemical groups were identified in milk and cheese samples. Their total content increased during production. The first increase was observed after pressing and then especially in last part of ripening. The flavour and other organoleptic properties (appearance, texture) of Edam cheese samples were also sensorially evaluated during ripening. The five point ordinal scale and profile tests were used for evaluation. The sensory quality was improved during ripening, until the final marked flavour characteristic for these cheese types.

This work deals with the problem of flavour of Edam cheeses, i.e. natural hard cheese with low heat curd. The cheese samples were produced in dairy MILTRA B, Ltd., Městečko Trnávka. A number of volatile substances contribute to flavour of cheese including alcohols, aldehydes, ketones, fatty acids, esters, lactones, terpenes etc. The development of these components during production was monitored in chosen Edam cheese (dry matter 50 %, fat in dry matter 30 %) using headspace-SPME-GC method. The samples were taken from cheesemilk up to technologically ripe cheese. In total 37 various organic compounds belonging to five chemical groups were identified in milk and cheese samples. Their total content increased during production. The first increase was observed after pressing and then especially in last part of ripening. The flavour and other organoleptic properties (appearance, texture) of Edam cheese samples were also sensorially evaluated during ripening. The five point ordinal scale and profile tests were used for evaluation. The sensory quality was improved during ripening, until the final marked flavour characteristic for these cheese types.

Edam cheese, flavour, aroma active compounds, GC, SPME, sensory analysis

Edam cheese, flavour, aroma active compounds, GC, SPME, sensory analysis

VÍTOVÁ, E.; DIVIŠOVÁ, R.; BABÁK, L.; ZEMANOVÁ, J.; SKLENÁŘOVÁ, K.

2011

04.03.2011

MZLU

Brno

1211-8516

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

59

1

Czech Republic

255

261

7