Volatile Compounds of Van Herby Cheeses Produced with Different Cultures

Cavidoğlu İ., Ocak E., Tunçtürk Y.

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus;, Sarayova, Bosnia And Herzegovina, 1 October - 04 November 2014, pp.227

  • Publication Type: Conference Paper / Summary Text
  • City: Sarayova
  • Country: Bosnia And Herzegovina
  • Page Numbers: pp.227
  • Van Yüzüncü Yıl University Affiliated: Yes


Volatile Compounds of Van Herby Cheeses Produced with Different Cultures

İsa Cavidoğlu*                       Elvan Ocak                 Yusuf Tunçtürk

Yüzüncü Yıl University, Faculty of Engineering and Architecture, Department of Food Engineering, Van, Turkey


Herby cheese is one of the most highly appreciated dairy products in Eastern Anatolia (Turkey). Different milk species, cultures and herbs are used in production of herby cheese. In this study, the changes in volatile compounds of herby cheeses produced with pasteurized ewes’ milk and different cultures (A: Lactococcus lactis ssp. lactis+Lactococcus lactis ssp. cremoris, B: A culture+Lactobacillus helveticus and C: A culture+Lactobacillus delbruecki subsp. bulgaricus+Streptococcus thermophilus) were investigated over 180 days ripening at 4°C. Most of the detected volatiles showed increasing trend during ripening. Acids were the dominant volatiles in all cheese samples. Acetic acid was the most initially abundant acid followed by hexanoic acid. Butanoic and octanoic acid increased from an initially levels of 0.78 and 0.51 to 2.80 and 3.04 ppm, respectively after 180 days storage. Samples produced with B culture showed higher acid contents than the other treatments. The alcohol contents of herby cheeses were initially at low levels. Phenethyl and 2-ethyl 1-hexanol were the most abundant alcoholes in ripened samples. Generally samples produced with B coded culture had higher alocohol contents than the other batches. 5 ketones were detected in herby cheese samples with 2-heptanone as the dominant ketone in ripened cheeses. Acetaldehyde, pentanal, hexenal, hexanal, tridecanal and 3-dodecen-1-al were the aldehydes detected in experimental herby cheese samples. Tridecanal showed higher final concentrations than the other aldehydes. Esters were detected at low levels in fresh and ripened cheese samples. Hexanoic acid ethyl ester and butanoic acid hexyl esters were formed at higher levels in samples produced with B and C cultures. Hydrocarbons were initially found at low levels. Piperitenone was the most abundant hydrocarbon in final products.

Keywords: Herby cheese, Volatiles, Cheese cultures