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Compositional characteristics and volatile organic compounds of traditional PDO Feta cheese made in two different mountainous areas of Greece
Author(s) -
Bozoudi Despina,
Kondyli Efthymia,
Claps Salvatore,
Hatzikamari Magdalini,
Michaelidou Alexandra,
Biliaderis Costas G,
LitopoulouTzanetaki Evanthia
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12497
Subject(s) - food science , raw milk , forage , dairy industry , raw material , composition (language) , terpene , chemistry , botany , biology , philosophy , organic chemistry , biochemistry , linguistics
The compositional characteristics of Feta cheese manufactured in two mountainous areas from raw milk, from sheep fed by grass, and the forages’ volatile organic compounds ( VOC ) were studied, to differentiate the Feta cheese. Although the main compositional features did not vary greatly, the proteolysis mode was altered. The VOC profiles of the cheeses varied. While some VOC s were common to both groups of cheeses, others were discriminatory for each production area. There were common terpenes in both the bulk forage and the mature cheeses. Overall, the VOC composition of Feta could provide a basis for identification with regard to its region of origin.