IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE

О V Lepilkina,V A Mordvinova,I L Ostroukhova,E V Topnikova,E S Danilova

doi:10.21323/2618-9771-2020-3-2-29-34

О V Lepilkina, V A Mordvinova + Show 3 more

Open Access

https://doi.org/10.21323/2618-9771-2020-3-2-29-34

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Abstract

The aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat compositions consisting of refined, deodorized vegetable fats, including those modified by interesterification, were studied. The experimental fat composition contained in its composition additional butyric acid added to the composition of triglycerides. The study of cheese products was carried out in the process of ripening and storage for 120 days in comparison with cheese, the fat phase of which is represented by milk fat. It was found that the degree of proteolysis, estimated by the ratio of total water-soluble nitrogen to total nitrogen, does not depend on the nature of the fat in the protein matrix. Milk fat in cheeses is more subjected to lipolysis than vegetable fats in cheese products. The addition of butyric acid to the vegetable composition in an amount of 0.8% increased the acidity of the fat phase by 0.1 mmol/100 g. According to the assessment of organoleptic characteristics, cheese with milk fat had the most pronounced cheese flavor and aroma, cheese product without butyric acid in fat phase had the least pronounced ones. A cheese product with a fat composition containing added butyric acid was close to cheese with milk fat in terms of the severity of cheese taste, rheological characteristics and the spectrum of volatile flavoring substances. It is concluded that the taste and aroma of cheese products have a positive effect on adjusting the fatty acid composition of vegetable fat compositions by introducing butyric acid into their composition.

Highlights

The formation of the taste and aroma of cheeses is associated with the course of numerous biochemical processes during their ripening, the main of which are: 1) proteolysis and catabolism of amino acids, 2) lipolysis and metabolism of fatty acids, 3) metabolism of residual lactose, lactates and citrates
It is believed that the proteolysis of caseins to a number of peptides of small and medium size and free amino acids contributes to the creation of the background taste of most types of cheese [3,4]
The primary role in the formation of taste and aroma is played by lipolysis, leading directly to the formation of aromatic compounds by the release of free fatty acids, especially with short and medium chains (C4:0 — C 10:0)

Summary

Introduction

The formation of the taste and aroma of cheeses is associated with the course of numerous biochemical processes during their ripening, the main of which are: 1) proteolysis and catabolism of amino acids, 2) lipolysis and metabolism of fatty acids, 3) metabolism of residual lactose, lactates and citrates. The primary products of cheese ripening (peptides, amino acids and fatty acids) are further metabolized into volatile flavoring compounds, the combination and interaction of which creates a unique flavoring bouquet for each type of cheese [1,2]. The primary role in the formation of taste and aroma is played by lipolysis, leading directly to the formation of aromatic compounds by the release of free fatty acids, especially with short and medium chains (C4:0 — C 10:0). Its amount increases with ripening in parallel with an increase in the severity and intensity of cheese taste and aroma [8,9,10]

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