Abstract
The aim of this study was to explore the effect of elevated temperature (16°C) on ripening of Dutch-type cheese. Three slices of each cheese block were further divided into three layers. The processes in the control samples of cheese ripening at 10°C were also monitored. The contents of free amino acids in accelerated cheese were two times higher than were those in control samples. The highest contents of free amino acids were observed in the cores of all slices of cheeses ripening at both temperatures. The contents of tyramine, in layers of the studied slices, reached almost 500mgkg−1 during 56days of the experiment. The contents of biogenic amines in the edges grew even higher. Accelerated cheese showed faster equalisation of hardness than did control samples. The increase of temperature by 6°C can reduce the ripening time in cellars by approximately one half.
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