engleski

Monitoring of Easy Volatile Components Development of Gouda Cheese Aroma in the Course of Ripening at Various Temperatures

The research was carried out on the samples of Gouda cheese monitored in industrial ripening house. 30 cheese pieces have been selected from the same production batch after having been dried at 12-14 °C with relative moisture of 80-90 %. All cheeses were covered with coloured emulsion typical for the Gouda cheese. After that, 10 samples were left for ripening at the temperature of 16 °C with relative moisture of 85 %, and the other 10 samples were left at 18 °C with relative moisture of 85 %. The third group with 10 samples was marked as "control samples" and placed in the ripening diary house at the temperature of 17ą1 °C, with the relative moisture of 85 %. No samples were taken for analysis from this group in the ripening period, and these samples were treated in the usual way as any other cheese in the ripening house. The control cheese samples from third group were taken for analysis after two months of ripening. For the first two series samples were taken every third day for first two months from every piece of cheese to make analysis of developed aroma. The share of easy volatile components of aroma was determined by the head space technic of gas chromatography taking 10 g samples from the sensor probe. Every piece of cheese was probed in the same way, all around brim in the way of hour-hands. During two months of ripening 20 samples were taken from every piece of cheese. Development of easy volatile components of aroma during ripening of both cheese series are represented with diagram of dynamic of aroma development. Results of analysis were compared with share of easy volatile components of aroma in 10 control samples of Gouda cheese. Final results are compared among this three groups and represented with diagrams, chromatograms and tables

ripening of Gouda cheese; ripening temperature; easy volatile components of aroma; head space technic of gas chromatography

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