Optimization of model system composition for the production of concentrated Edam cheese flavour
1987
Hardi, J. (PRehrambeno-tehnoloski fakultet, Osijek (Yugoslavia))
The paper presents the results of the optimization of a protein concentrate model system used for the development of the concentrated edam cheese aroma. Model systems were created using casein, powdered milk, milk concentrate obtained by ultrafiltration, butter and water as ingredient components, and by applying a computer spreadsheet template created for this purpose. For aroma development, a "cocktail" of starter cultures has been used, consisting of four types of microorganisms typical for the production of edam cheese. The analyses of the aromas developed with each model system were performed by headspace analysis with a gas chromatograph Perkin-Elmer, type Sigma 3. Tables and diagrams present the quantities of aroma components developed with each model system, and the composition of the optimized components developed with each model system, and the composition of the optimized model system is also presented.
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