Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis
| Autor: | Aavo Sõrmus, Julia Rosend, Anastassia Taivosalo, Raivo Vilu, Natalja Part, Irina Stulova, Tiina Kriščiunaite |
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| Rok vydání: | 2019 |
| Předmět: |
hard cheese
Health (social science) Cheese ripening Plant Science Umami lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Article reverse osmosis Hydrolysis 0404 agricultural biotechnology concentrated milk lcsh:TP1-1185 Concentration factor volatile compounds Food science Reverse osmosis Flavor Chemistry cheese ripening 0402 animal and dairy science Ripening 04 agricultural and veterinary sciences Sweetness 040401 food science 040201 dairy & animal science Food Science |
| Zdroj: | Foods Volume 8 Issue 5 Foods, Vol 8, Iss 5, p 165 (2019) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods8050165 |
| Popis: | The application of reverse osmosis (RO) for preconcentration of milk (RO-milk) on farms can decrease the overall transportation costs of milk, increase the capacity of cheese production, and may be highly attractive from the cheese manufacturer&rsquo s viewpoint. In this study, an attempt was made to produce a hard cheese from RO-milk with a concentration factor of 1.9 (RO-cheese). Proteolysis, volatile profiles, and sensory properties were evaluated throughout six months of RO-cheese ripening. Moderate primary proteolysis took place during RO-cheese ripening: about 70% of &alpha s1-casein and 45% of &beta casein were hydrolyzed by the end of cheese maturation. The total content of free amino acids (FAA) increased from 4.3 to 149.9 mmol kg&minus 1, with Lys, Pro, Glu, Leu, and &gamma aminobutyric acid dominating in ripened cheese. In total, 42 volatile compounds were identified at different stages of maturation of RO-cheese these compounds have previously been found in traditional Gouda-type and hard-type cheeses of prolonged maturation. Fresh RO-cheese was characterized by a milky and buttery flavor, whereas sweetness, saltiness, and umami flavor increased during ripening. Current results prove the feasibility of RO-milk for the production of hard cheese with acceptable sensory characteristics and may encourage further research and implementation of RO technology in cheese manufacture. |
| Databáze: | OpenAIRE |
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