Influence of milk pasteurization and scalding temperature on the volatile compounds of Malatya, a farmhouse Halloumi-type cheese

Abstract

-Malatya cheese, a farmhouse Halloumi-type cheese, was made from raw or pasteurized milk and the curds were scalded in hot whey at 60, 70, 80 or 90 o C. After ripening for 30 or 90 d, the cheeses were analyzed for characterization of volatile composition. One hundred and two volatile compounds including 11 acids, 13 esters, 15 ketones, 6 aldehydes, 26 alcohols, 2 lactones, 5 sulfur compounds, 5 terpenes and 19 miscellaneous compounds were identified using solid phase micro extraction and gas chromatography-mass spectrometry. The use of raw milk in the manufacture enriched the volatile profile of the cheese and the majority of volatiles were more abundant in raw milk cheeses than in pasteurized milk cheeses. The cheeses made with raw milk contained higher levels of acids, esters and lactones and lower levels of aldehydes and sulfur compounds than did the cheeses made from pasteurized milk. Principal component analysis (PCA) was applied to simplify interpretation of the GC-MS data and distinguished the raw and pasteurized milk cheeses on the plot. The samples were also classified based on scalding temperature by PCA, but no regular distribution was observed. The results suggest that the pasteurization of cheese milk had a greater effect on volatile composition of cheese than scalding temperature of the curd. Résumé -Influence de la pasteurisation du lait et de la température de cuisson sur les composés volatils du Malatya, fromage fermier de type Halloumi. Du Malatya, un fromage fermier de type Halloumi, a été fabriqué à partir de lait cru et de lait pasteurisé, et les caillés obtenus ont été cuits dans du lactosérum chauffé à 60, 70, 80 ou 90 °C. Après 30 ou 90 jours d'affinage, la composition en volatils des fromages a été caractérisée. Cent deux composés volatils incluant 11 acides, 13 esters, 6 aldéhydes, 26 alcools, 2 lactones, 5 composés soufrés, 5 terpènes et 19 composés divers ont été identifiés par micro-extraction en phase solide et chromatographie gazeuse couplée à la spectrométrie de masse (CG-MS). L'utilisation du lait cru pour la fabrication a abouti à un profil en volatils plus riche et la majorité des volatils étaient présents en quantité plus importante dans les fromages au lait cru par rapport aux fromages au lait pasteurisé. Les fromages au lait cru contenaient des teneurs plus élevées en acides, esters et cétones, et des teneurs moins élevées en aldéhydes et composés soufrés. Une analyse en composante principale (ACP) a permis de simplifier l'interprétation des données de CG-MS et de différencier les fromages au lait cru des fromages au lait pasteurisé. Les échantillons ont également été classifiés sur la base de la température de cuisson par ACP, mais aucune distribution régulière n'a pu être observée. Ces résultats suggèrent que la pasteurisation du lait de fabrication a un effet sur la composition en volatils plus marqué que celui de la température de cuisson du caillé.pasteurisation / lait cru / Malatya / composé volatil / cuisson du caillé / arôme

Cheeses of Turkey: 2. Varieties ripened under brine

“…Raw milk cheeses contained higher levels of pentanoic acid, 2-methyl propanoic acid, 2-propen-1-ol, 2-propenal, 3-methylbutyl butanoate and 1-hydroxy 2-propanone than pasteurized milk cheeses at the end of ripening. The results suggested that the pasteurization of cheese milk had a greater effect on the volatiles in cheese than the scalding temperature [30].…”

“…The chemical composition of cheese made from raw or pasteurized milk is as follows: moisture 60.6% and 60.2%, fat-indry matter 44.7% and 43.3%, salt 2.7% and 2.2%, protein 15.2% and 14.6%, pH 6.0 and 5.7, respectively (Hayaloglu et al, unpublished). Hayaloglu and Brechany [30], who investigated the influence of pasteurization prior to cheese-making and scalding temperature (60,70,80 or 90 • C) on the volatiles formed in Malatya cheese during ripening, found that raw milk cheese contained higher levels of acids, esters and lactones and lower levels of aldehydes and sulfur compounds than pasteurized milk cheeses. Raw milk cheeses contained higher levels of pentanoic acid, 2-methyl propanoic acid, 2-propen-1-ol, 2-propenal, 3-methylbutyl butanoate and 1-hydroxy 2-propanone than pasteurized milk cheeses at the end of ripening.…”

Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review

“…This way they can keep for months. It should be noted that the rheological and sensory properties of the fresh cheese change significantly during storage [7,13,14,16,19,24,27,39,[42][43][44][45][46]51].…”

Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese

“…Proteolysis is catalyzed by proteolytic enzymes from the coagulant, milk and bacteria including starter, nonstarter or secondary starter organisms [8,21]. The coagulant is mainly responsible for hydrolyzing the caseins to large and intermediate-sized peptides [16,18].…”

“…The native and starter microorganisms and indigenous milk enzymes play a major role in the formation of small peptides and free amino acids, and are main contributors to the formation of the characteristic aroma components in cheese [29]. Heat treatment of milk prior to cheesemaking affects the microbial flora, proteolysis, free amino acids, free fatty acids, volatile fractions and sensory characteristics of the cheese [8]. Pasteurization can ensure the hygienic and standard quality of cheese, promote safety and achieve better production control [4].…”