A study on the microbiological and biochemical changes in flavor compounds during ripening of Xinjiang specialty cheese

Li Y. H., . and Wang J. G., . and Liu C. J., . A study on the microbiological and biochemical changes in flavor compounds during ripening of Xinjiang specialty cheese. pp. 161-172. ISSN 22317546

Xinjiang specialty cheese is produced by natural fermentation of milk. During fermentation a complex succession of changes takes place in the milk including pH decline protein denaturalisation whey discharge and etc. The ripening process of Xinjiang specialty cheese was studied for 50 days. Microbial count showed that Lactobacillus helveticus was the dominant strain in the cheese during ripening. The contents of pH 4.6 soluble nitrogen and 12 TCA soluble nitrogen gradually increased during the ripening process of the cheese. An electrophoretogram showed that the degree of protein degradation was high after 30 days of ripening. The contents of total organic acids and free fatty acids were determined by high performance liquid chromatography (HPLC). The results showed that the contents of total organic acids and free fatty acids in the flavour compounds increased significantly (p 0.01). Twenty-five compounds were detected by gas chromatography-mass spectrometry (GC-MS) mainly alkanes ketones alcohols esters aldehydes and acids. The sensory evaluation scores increased with ripening and reached the highest value after 50 days.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(01)%202021/DONE%2...

Abstract

Xinjiang specialty cheese is produced by natural fermentation of milk. During fermentation a complex succession of changes takes place in the milk including pH decline protein denaturalisation whey discharge and etc. The ripening process of Xinjiang specialty cheese was studied for 50 days. Microbial count showed that Lactobacillus helveticus was the dominant strain in the cheese during ripening. The contents of pH 4.6 soluble nitrogen and 12 TCA soluble nitrogen gradually increased during the ripening process of the cheese. An electrophoretogram showed that the degree of protein degradation was high after 30 days of ripening. The contents of total organic acids and free fatty acids were determined by high performance liquid chromatography (HPLC). The results showed that the contents of total organic acids and free fatty acids in the flavour compounds increased significantly (p 0.01). Twenty-five compounds were detected by gas chromatography-mass spectrometry (GC-MS) mainly alkanes ketones alcohols esters aldehydes and acids. The sensory evaluation scores increased with ripening and reached the highest value after 50 days.

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Item Type:	Article
AGROVOC Term:	Cheese
AGROVOC Term:	Fermentation
AGROVOC Term:	High performance liquid chromatography
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	biochemical compounds
AGROVOC Term:	Microbial culture
AGROVOC Term:	Lactobacillus helveticus
AGROVOC Term:	Flavour compounds
AGROVOC Term:	Gc (gas chromatography)
AGROVOC Term:	Mass spectrometry
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9654

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