RESUMEN
The quality of a cheese is determined by the balance of aroma compounds primarily produced by microorganisms during the transformation of milk into ripened cheese. The microorganisms, along with the technological parameters used in cheese production, influence aroma formation. The perception of these compounds is further influenced by the composition and structure of the cheese. This study aimed to characterize how cheese composition affects aroma compound production, release, and perception. Sixteen cheeses were produced under controlled conditions, followed by a quantitative descriptive analysis post ripening. Aroma composition was analyzed using HS-SPME-GC-MS, and a dynamic sensory evaluation (TCATA) was combined with nosespace analysis using PTR-ToF-MS. Image analysis was also conducted to characterize cheese structure. Cheese fat and whey lactose contents were identified as key factors in the variability of sensory attributes. GC-MS analyses identified 27 compounds correlated with sensory attributes. In terms of aroma compound release, 23 ions were monitored, with fat, salt, and lactose levels significantly affecting the release of most compounds. Therefore, cheese fat, salt, and whey lactose levels, as well as the types of microbial strains, play a role in influencing the composition, structure, release of aroma compounds, and sensory perception.
Asunto(s)
Queso , Cromatografía de Gases y Espectrometría de Masas , Odorantes , Compuestos Orgánicos Volátiles , Queso/análisis , Queso/microbiología , Odorantes/análisis , Compuestos Orgánicos Volátiles/análisis , Lactosa/análisis , Humanos , AnimalesRESUMEN
Lactoferrin is an iron-binding cationic glycoprotein (pIâ¯=â¯8.7) beneficial for mammal health, especially udder and milk preservation. A new simple two-step method of quantification was developed. Lactoferrin in 1â¯mL of bovine skim milk was first adsorbed onto 100â¯mg of macroporous sulfonated-resin at pH 6.8 by rotary stirring for 90â¯min at 20-25⯰C. After washing the resin, lactoferrin was desorbed using 1â¯mL of 2â¯M NaCl containing phenylalanine as a dilution marker, then fully resolved and quantified by RP-HPLC at 220â¯nm using a wide-bore C4 silica column. This robust, inexpensive and flexible method improves selectivity (no protein interference) and sensitivity compared to previous HPLC methods. In-laboratory validation demonstrated its linearity (25 to 514⯵gâ¯Lfâ¯mL-1), accuracy (110 to 98% recovery), and precision (<4%), which were comparable to immuno-based methods. The results for individual raw cow's milk were strongly correlated with results using an ELISA test.