Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening.

Crina Carmen Mureşan,Cristina Anamaria Semeniuc,Anca Fărcaş,Vlad Mureşan,Ancuţa Rotar,Carmen Rodica Pop,Romina Alina (Vlaic) Marc,Dulf Fracisc,Andreea Dodan,Sonia Ancuţa Socaci,Andruţa Elena Mureşan

doi:10.3390/foods10020258

Crina Carmen Mureşan, Cristina Anamaria Semeniuc + Show 9 more

Open Access

https://doi.org/10.3390/foods10020258

Copy DOI

Abstract

The evolution during ripening on the quality of Apuseni cheese was studied in this research. The cheese samples were controlled and evaluated periodically (at 4 months) during 16 months of storage (at 2–8 °C) for physicochemical parameters (pH, moisture, fat, fat in dry matter, total protein, ash, NaCl), microbiological (total combined yeasts and molds count (TYMC), total viable count (TVC), Escherichia coli, Staphylococcus aureus, Salmonella, lactic acid bacteria (LAB)), fatty acids (FA) and volatile compounds. For better control of the quality of the cheese, the storage space was evaluated for TYMC and TVC. The ripening period showed improved effects on the quality of the cheese, showing lower values for moisture and pH and an increase in macronutrients. Both the cheese samples and the storage space were kept within the allowed microbiological limits. Lipids are predominant, the predominant FAs being saturated fatty acids (SFAs), which decrease, while monounsaturated fatty acids (MUFAs) increase. During ripening, the microbiological and chemical changes result in the development of flavor. Major volatile compounds such as 2-heptanone show accumulations, while acetophenone, limonene, or thymol show a decrease. In conclusion, Apuseni ripening cheese clearly involves a complex series of transformations, leading to a ripening cheese with improved nutritional and aromatic characteristics.

Highlights

The name “cheese” is used for products obtained from fresh or ripened coagulated milk [1]
With the decrease of humidity, an increase in the amount of fat can be observed from 24.40% to 32.16%, respectively indicating a relative fat in the dry matter from 43.79% to 60.32%
Apuseni cheese ash is found in a much larger amount than that reported for Terrincho cheese [8] and in a slightly smaller amount than that reported for Prato cheese [32]

Summary

Introduction

The name “cheese” is used for products obtained from fresh or ripened coagulated milk [1]. Several cheese categories belong to the denomination “cheese”. They differ mainly from their moisture content [2]. Cheese was produced to increase the shelf life of milk, but cheese is purchased for its sensory and nutritional qualities [3]. Cheese is a food rich in nutritional components, constituting an important source of proteins, fatty acids, minerals, and vitamins. It is one of the most consumed foods worldwide due to biologically active substances [4]

Objectives

Results

Conclusion