The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures

As a regional product, Koryciński cheese is one of the most important cheeses in the Podlasie region of Poland. In this study, the influence of technological processes, such as ripening, on shaping the organoleptic characteristics of cheese was determined. Korycin-type cheeses are produced from cow’...

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Detalles Bibliográficos
Autores principales: Kliks, Jarosław, Białobrzycka, Zuzanna, Krzyszkowska, Martyna, Korycka-Korwek, Justyna, Ciepliński, Mateusz, Kasprzak, Mariusz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9783123/
https://www.ncbi.nlm.nih.gov/pubmed/36557877
http://dx.doi.org/10.3390/molecules27248745
Descripción
Sumario:As a regional product, Koryciński cheese is one of the most important cheeses in the Podlasie region of Poland. In this study, the influence of technological processes, such as ripening, on shaping the organoleptic characteristics of cheese was determined. Korycin-type cheeses are produced from cow’s milk according to traditional technology. The ripening process lasted 466 h at 5 °C, 10 °C, and 15 °C. The aging temperature had a decisive influence on the number of esters and organic acids formed, which were analyzed by gas chromatography–mass spectrometry (GC/MS). The organoleptic properties of the cheeses were also related to the ripening temperature.

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