Abstract

Cheese production is associated with the analysis of its nutritional composition as well as with the sensory evaluation of the acceptance of the products. The paper is aimed at the determination of basic chemical parameters such as the content of proteins, fat, dry matter, salt and, pH and also on the evaluation of sensory properties of hard cheeses by the sensory panel. The GC-MS analysis of cheeses, cheese spreads, and traditional butter was performed to evaluate the aroma profile of the dairy products analyzed. The dry matter in the analyzed cheeses varied between 56.75 and 71.83%, the fat content varied from 18.73 to 30.83%, and the salt from 1.21 to 2.61%. The presence of proteins was found between 27.76 and 32.61% and the pH of the cheeses ranged from 5.21 to 6.01. The results of the sensory analysis were processed using a PCA map. The results showed that sample no. 5 was rated within all attributes as the best. Sample 3, 2, and 1 followed. Sample 4 received the lowest score. The volatile aromatic compounds that contribute to a taste perception were analyzed by GC-MS in dairy products. The aroma profile was built by the volatile compounds that belonged to chemical families of alcohols, aldehydes, ketones, esters, amides, amines, imines, and terpenes. In particular, cheeses contained mostly alcohols (3-methyl-1-butanol), aldehydes (3-methylbutanal and benzaldehyde), and ketones (acetoin, 2,3,3-trimethylcyclobutanone, 2-heptanone, 2,3-butanedione, acetone, 2-butanone, 2-nonanone, 2- pentanone). The spreads most often contained alcohols (represented by 2-methyl-1-butanol, 3-methyl-1-butanol and cyclopropane-1,2,3-d3-methanol), aldehydes (2-methylbutanal, 3-methylbutanal, benzaldehyde) and ketones (acetoin, 2-heptanone, 2-pentanone, 2-butanone and 2,3-butanedione).

Highlights

  • Milk and dairy products such as cream, butter, yogurt, kefir, and cheese have been consumed around the world for millennia

  • Since the data were collected from 3 series of measurements during the 3 months, the results reflect the stability of the chemical composition of the products over time

  • We found the highest variability of the salt content values in the “Sýta Rubaň” cheese

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Summary

INTRODUCTION

Milk and dairy products such as cream, butter, yogurt, kefir, and cheese have been consumed around the world for millennia. The technique allows determining volatile compounds present at trace levels that have a low perception threshold but significantly contribute to the flavour profile of food (Bertruzzi et al, 2018). Dairy products and their aroma profile and flavour have been intensively studied. The paper aims to evaluate selected chemical and physical parameters and sensory properties of cheeses and characterization of the aroma profile of cheeses, cheese spreads, and traditional butter of Slovak origin. 11 samples of dairy products (including above mentioned 5 types of hard cheese, 5 types of cheese spreads, and one type of traditional butter) differed in the technological process of their production ). The result is a heat map with a double dendrogram in a vertical and horizontal position

RESULTS AND DISCUSSION
Ľahké pierko 4 korenia
CONCLUSION
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