Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/57010
Type of publication: conference paper
Type of publication (PDB): Tezės kituose recenzuojamuose leidiniuose / Theses in other peer-reviewed publications (T1e)
Field of Science: Chemijos inžinerija / Chemical engineering (T005)
Author(s): Stankevičius, Mantas;Kaškonienė, Vilma;Naujokaitytė, Gintarė;Bimbiraitė-Survilienė, Kristina;Šernienė, Loreta;Mulkytė, Kristina;Kasnauskytė, Neringa
Title: Comparative analysis of fresh curd cheese fermented with Lactococus lactis bacteria using gas chromatography – mass spectrometry
Is part of: Chromatography in pharmacy and bioanalysis: 24th international symposium on electro-and liquid phase-separation techniques, 10-13 September, 2017, Gdansk, Poland : abstract book. Gdansk : Medical University of Gdańsk, 2017
Extent: p. 247-247
Date: 2017
Note: P143. Financial support from Lithuanian Research Council of project MIP-063/2015 "Biolactis" is highly acknowledged
Keywords: Curd cheese;Raw bovine milk;Lactococus lactis bacteria
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
Internet: https://hdl.handle.net/20.500.12259/57010
Affiliation(s): Instrumentinės analizės APC
Lietuvos sveikatos mokslų universitetas. Veterinarijos akademija
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

Files in This Item:
marc.xml8.21 kBXMLView/Open

MARC21 XML metadata

Show full item record
Export via OAI-PMH Interface in XML Formats
Export to Other Non-XML Formats


CORE Recommender

Page view(s)

20
checked on Mar 30, 2021

Download(s)

12
checked on Mar 31, 2021

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.