The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures-Reference-Cited by-同舟云学术

The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures

Published:2022-12-09 Issue:24 Volume:27 Page:8745
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Kliks Jarosław^ORCID,Białobrzycka Zuzanna,Krzyszkowska Martyna,Korycka-Korwek Justyna,Ciepliński Mateusz,Kasprzak Mariusz

Abstract

As a regional product, Koryciński cheese is one of the most important cheeses in the Podlasie region of Poland. In this study, the influence of technological processes, such as ripening, on shaping the organoleptic characteristics of cheese was determined. Korycin-type cheeses are produced from cow’s milk according to traditional technology. The ripening process lasted 466 h at 5 °C, 10 °C, and 15 °C. The aging temperature had a decisive influence on the number of esters and organic acids formed, which were analyzed by gas chromatography–mass spectrometry (GC/MS). The organoleptic properties of the cheeses were also related to the ripening temperature.

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

https://www.mdpi.com/1420-3049/27/24/8745/pdf

Reference58 articles.

1. Schlegel-Zawadzka, M., Prusak, A., and Sikora, T. (2013, January 17–20). Food and Nutritional Globalization vs. Trends of Protection of Traditional Food Products in Poland. Proceedings of the 57th EOQ Congress Quality Renaissance—Co-Creating a Viable Future, Tallinn, Estonia.

2. Gąsiorek, P., Kaus, I., and Pruszyńska, B. (2011). Analiza Kierunków Rozwoju i Aktualna Sytuacja w Rolnictwie Województwa Podlaskiego, ZNSGGW.

3. Atrakcyjność Dziedzictwa Kulinarnego Podlasia. Zeszyty Naukowe;Tur. I Rekreac.,2014

4. Zrobek, J. (2015). Innovations and Knowledge Commercialization, Center for Technology Transfer UŁ.

5. Bansal, V., and Veena, N. (2022). Understanding the role of pH in cheese manufacturing: General aspects of cheese quality and safety. J. Food Sci. Technol., 1–11.