Variations in volatile compounds and flavour in Idiazabal cheese manufactured from ewe's milk in farmhouse and factory
作者： Luis Barron , Yolanda Redondo , Mikel Aramburu , Francisco J Pérez-Elortondo , Marta Albisu
DOI: 10.1002/JSFA.2175
关键词:
摘要: Stage of lactation, use of bulk milk or milk from individual flocks, and cheese‐making in farmhouse or industrial factory are important factors affecting the production and quality of Idiazabal cheese. The volatile composition of cheese samples made from raw ewe's milk in farmhouses or industrial plants at two different times of the year and aged for 90 and 180 days was analysed by dynamic headspace coupled to GC‐MS. Short‐chain fatty acids, primary and secondary alcohols, methyl ketones and ethyl esters were the most abundant …
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