Free fatty acid composition and sensory characteristics of rg cheese

摘要

Two batch of Örgü cheese, a semi-hard, white, brine ripened Turkish traditional cheeses, from raw and pasteurized cow’s milk were produced.Streptococcus thermophilusandLactobacillus bulgaricuswere used as starter culture for pasteurized milk. The main FFA observed in the raw and pasteurized milk Örgü cheeses during ripening were palmitic, oleic, myristic, steric and capric acids, representing together approximately 82% of total FFA content. Butyric (C4), caproic (C6), caprylic (C8), capric (C10) and lauric (C12) acids contents of RA and PA milk Örgü cheeses increased during ripening. However, myristic (C14), palmitic (C16), stearic (C18), oleic (C18:1) and linoleic (C18:2) acids contents of pasteurized milk cheese remained constant (P&0.05). The results revealed that pasteurization of milk has a restricted level of lipolysis throughout ripening. Appearance and body-texture properites of PMC were not significantly inferior to that of RMC. However, PMC failed to reach the expected quality of odor and flavour level.