TY - JOUR
T1 - Impact of processing steps on the composition of volatile compounds in cheese powders
AU - Varming, Camilla
AU - Kjær Bech, Tove
AU - Petersen, Mikael Agerlin
AU - Ardö, Ylva Margareta
PY - 2011/5
Y1 - 2011/5
N2 - Changes in the composition of volatile compounds during processing of cheese powders, made from Emmental and Danbo cheese were analysed by dynamic headspace gas chromatography-mass spectrometry. Samples comprised cheese, melted cheese slurry, the slurry heat treated using three different time and temperature combinations, and the spray-dried cheese powder. About 100 volatile compounds were identified. During melting of the cheese the level of some volatile compounds increased significantly; heat treatment mainly leads to a loss of compounds and spray drying leads to a substantial reduction of volatile compounds, with the exception of a range of aldehydes that increased. The final cheese powders could, however, be distinguished according to cheese type.
AB - Changes in the composition of volatile compounds during processing of cheese powders, made from Emmental and Danbo cheese were analysed by dynamic headspace gas chromatography-mass spectrometry. Samples comprised cheese, melted cheese slurry, the slurry heat treated using three different time and temperature combinations, and the spray-dried cheese powder. About 100 volatile compounds were identified. During melting of the cheese the level of some volatile compounds increased significantly; heat treatment mainly leads to a loss of compounds and spray drying leads to a substantial reduction of volatile compounds, with the exception of a range of aldehydes that increased. The final cheese powders could, however, be distinguished according to cheese type.
U2 - 10.1111/j.1471-0307.2010.00650.x
DO - 10.1111/j.1471-0307.2010.00650.x
M3 - Journal article
SN - 1364-727X
VL - 64
SP - 197
EP - 206
JO - International Journal of Dairy Technology
JF - International Journal of Dairy Technology
IS - 2
ER -