Premium
Impact of processing steps on the composition of volatile compounds in cheese powders
Author(s) -
VARMING CAMILLA,
BECK TOVE KJÆR,
PETERSEN MIKAEL AGERLIN,
ARDÖ YLVA
Publication year - 2011
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/j.1471-0307.2010.00650.x
Subject(s) - slurry , composition (language) , chemistry , food science , gas chromatography , spray drying , mass spectrometry , chromatography , materials science , composite material , philosophy , linguistics
Changes in the composition of volatile compounds during processing of cheese powders, made from Emmental and Danbo cheese were analysed by dynamic headspace gas chromatography–mass spectrometry. Samples comprised cheese, melted cheese slurry, the slurry heat treated using three different time and temperature combinations, and the spray‐dried cheese powder. About 100 volatile compounds were identified. During melting of the cheese the level of some volatile compounds increased significantly; heat treatment mainly leads to a loss of compounds and spray drying leads to a substantial reduction of volatile compounds, with the exception of a range of aldehydes that increased. The final cheese powders could, however, be distinguished according to cheese type.