Mureşan Crina Carmen, Marc Romina Alina Vlaic, Anamaria Semeniuc Cristina, Ancuţs Socaci Sonia, Fărcaş Anca, Fracisc Dulf, Rodica Pop Carmen, Rotar Ancuţa, Dodan Andreea, Mureşan Vlad, Mureşan Andruţa Elena
Food Engineering Department, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania.
Food Science, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania.
Foods. 2021 Jan 27;10(2):258. doi: 10.3390/foods10020258.
The evolution during ripening on the quality of Apuseni cheese was studied in this research. The cheese samples were controlled and evaluated periodically (at 4 months) during 16 months of storage (at 2-8 °C) for physicochemical parameters (pH, moisture, fat, fat in dry matter, total protein, ash, NaCl), microbiological (total combined yeasts and molds count (TYMC), total viable count (TVC), , , , lactic acid bacteria (LAB)), fatty acids (FA) and volatile compounds. For better control of the quality of the cheese, the storage space was evaluated for TYMC and TVC. The ripening period showed improved effects on the quality of the cheese, showing lower values for moisture and pH and an increase in macronutrients. Both the cheese samples and the storage space were kept within the allowed microbiological limits. Lipids are predominant, the predominant FAs being saturated fatty acids (SFAs), which decrease, while monounsaturated fatty acids (MUFAs) increase. During ripening, the microbiological and chemical changes result in the development of flavor. Major volatile compounds such as 2-heptanone show accumulations, while acetophenone, limonene, or thymol show a decrease. In conclusion, Apuseni ripening cheese clearly involves a complex series of transformations, leading to a ripening cheese with improved nutritional and aromatic characteristics.
本研究对阿普塞尼奶酪成熟过程中的品质演变进行了研究。在16个月的储存期（2-8°C）内，定期（每4个月）对奶酪样品进行理化参数（pH值、水分、脂肪、干物质中的脂肪、总蛋白、灰分、氯化钠）、微生物（酵母和霉菌总数（TYMC）、总活菌数（TVC）、乳酸菌（LAB））、脂肪酸（FA）和挥发性化合物的控制与评估。为更好地控制奶酪质量，对储存空间的TYMC和TVC进行了评估。成熟过程对奶酪品质有改善作用，水分和pH值降低，大量营养素增加。奶酪样品和储存空间均保持在允许的微生物限度内。脂质占主导地位，主要脂肪酸为饱和脂肪酸（SFA），其含量下降，而单不饱和脂肪酸（MUFA）含量增加。在成熟过程中，微生物和化学变化导致风味形成。主要挥发性化合物如2-庚酮积累，而苯乙酮、柠檬烯或百里香酚减少。总之，阿普塞尼成熟奶酪显然涉及一系列复杂的转化过程，形成了具有改善营养和香气特性的成熟奶酪。
