Comparative analysis of fresh curd cheese fermented with Lactococus lactis bacteria using gas chromatography – mass spectrometry

Abstract

Lactic acid bacteria are used for the fermentation of curd cheese and contribute to the characteristic flavor and aroma of the fermented dairy products. The aim of the work was to determine the composition changes of volatile compounds occurring in a fresh curd cheese first day after fermentation and 4 days of storing. After preparation fresh curd cheese was analyzed using headspace SPME-GC-MS method. In total 11 volatile compounds related to bacterial process has been identified. Predominant compounds were isopropyl-, 2-methyl-butyrate and isobutyl-propionate. Analysis showed that different preparation of curd cheese using raw and preheated milk resulted in different volatile composition. It has been noticed that in preheated milk curd cheese the amount of 2.6-dimethylheptan- 4-ol after four days of storage has been increased and in raw milk curd cheese, the amount of said flavor has been deceased. The differences in bacteria process in temperature processed and raw bovine milk resulted in the different volatile composition of fresh curd cheese.