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The compositional properties, proteolytic–lipolytic maturation parameters and volatile compositions of commercial enzyme‐modified cheeses with different cheese flavours
Author(s) -
Salum Pelin,
Erbay Zafer,
Selli Serkan
Publication year - 2019
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 - 10.1111/1471-0307.12591
Subject(s) - food science , chemistry , enzyme , biochemistry
Eight different commercial enzyme‐modified cheeses ( EMC s) were analysed, and the distinctive/common features of the products and production methods were investigated. Results showed that the total free fatty acid contents of EMC samples were 10 to 100 times higher than the values reported for the related cheese varieties. A total of 37 volatile compounds were identified, and acids were found as the most dominant group in all EMC samples. While furan compounds and 2‐acetylpyrrole were most intensively detected in the goat cheese EMC , methyl ketones were found in the highest amounts in Blue cheese EMC .