Volatile compounds and amino acid profile of short-ripened farmhouse cheese manufactured from the milk of the White-Backed native cow breed
2020
Teter, Anna | Barłowska, Joanna | Król, Jolanta | Brodziak, Aneta | Rutkowska, Jaroslawa | Litwińczuk, Zygmunt
The study aimed at assessing the composition, including the profile of volatile compounds and amino acids, of farmhouse cheese manufactured from the raw milk of the White-Backed native cow breed during four stages of ripening (0, 7, 14 and 21 days). Throughout the ripening period the cheese samples were distinguished by high nutritional value (protein content 22.5%; content of essential amino acids 48 g/100 g protein on average). Slight enhancement of non-essential amino acids content resulted only due to increased presence of glutamic acid during ripening period. A total of 33 volatile compounds were identified in the headspace of the cheeses. Seven compounds namely, acetic acid, 2-butanone, 3-hydroxy-2-butanone, hexanal, ethanol, toluene, and ethyl hexanoate, were detected in substantial amounts in cheese samples from days 7–21 of ripening and can be considered key compounds in this type of cheese. The absence of food pathogens is an indication of the high quality of farmhouse cheese manufactured from the milk of the White-Backed cow breed. In conclusion, the presence of this type of cheese on food market should attract consumers looking for traditional food, which in turn could improve the economic situation of small, family-owned farms rearing White-Backed cattle.
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