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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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
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author Kliks, Jarosław
Białobrzycka, Zuzanna
Krzyszkowska, Martyna
Korycka-Korwek, Justyna
Ciepliński, Mateusz
Kasprzak, Mariusz
author_facet Kliks, Jarosław
Białobrzycka, Zuzanna
Krzyszkowska, Martyna
Korycka-Korwek, Justyna
Ciepliński, Mateusz
Kasprzak, Mariusz
author_sort Kliks, Jarosław
collection PubMed
description 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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spelling pubmed-97831232022-12-24 The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures Kliks, Jarosław Białobrzycka, Zuzanna Krzyszkowska, Martyna Korycka-Korwek, Justyna Ciepliński, Mateusz Kasprzak, Mariusz Molecules Article 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. MDPI 2022-12-09 /pmc/articles/PMC9783123/ /pubmed/36557877 http://dx.doi.org/10.3390/molecules27248745 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Kliks, Jarosław
Białobrzycka, Zuzanna
Krzyszkowska, Martyna
Korycka-Korwek, Justyna
Ciepliński, Mateusz
Kasprzak, Mariusz
The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures
title The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures
title_full The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures
title_fullStr The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures
title_full_unstemmed The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures
title_short The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures
title_sort aroma composition of koryciński cheese ripened in different temperatures
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9783123/
https://www.ncbi.nlm.nih.gov/pubmed/36557877
http://dx.doi.org/10.3390/molecules27248745
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