| Title: | "Impact of Salting Techniques on the Physio-Chemical Characteristics, Sensory Properties, and Volatile Organic Compounds of Ras Cheese" |
| Author(s): | Amer DA; Albadri AAM; El-Hamshary HA; Nehela Y; El-Hawary MY; Makhlouf AH; Awad SA; |
| Address: | "Department of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt. Department of Biology, College of Science, King Khalid University, Abha 62529, Saudi Arabia. Department of Agricultural Botany, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt. Department of Plant Pathology, Citrus Research and Education Center, University of Florida, Lake Alfred, FL 33850, USA. Department of Agricultural Botany, Faculty of Agriculture, Minufiya University, Shibin El-Kom 32511, Egypt. Dairy Microorganisms and Cheese Research Laboratory (DMCR), Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Alexandria 21545, Egypt" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Ras cheese is the main Egyptian hard cheese that is well-known worldwide. Herein, we investigated how different salting techniques affect the physio-chemical properties, sensory properties, and volatile compounds of Ras cheese over a six-month ripening period. Five Ras cheese treatments were made from pasteurized cow's milk using various salting techniques: traditional salting of Ras cheese, salting by applying all of the salt to the curd after the entire whey drainage, salting by applying all of the salt to the curd after half to two-thirds of the whey drainage, salting in a brine solution for 24 h without dry salting, and salting in a brine solution for 12 h and then dry salting. The obtained results by GC-MS recorded that thirty-eight volatile compounds were identified in Ras cheese treatments after six months of ripening, and the development of volatile compounds was affected by the salting technique as well as the ripening period of the cheeses, which played a major role in the type and concentration of volatile compounds. Results revealed that there are six esters, 15 fatty acids, five ketones, two aldehydes, four alcohols, and eight other compounds identified in most treatments. Some physio-chemical characteristics and sensory properties were found to have high correlations with the storage period, while some others have low correlations during the ripening period" |
| Keywords: | Gc-ms Ras cheese dairy milk ripening salting volatile compounds; |
| Notes: | "PubMed-not-MEDLINEAmer, Dina A Albadri, Abdinn A M El-Hamshary, Hanaa A Nehela, Yasser El-Hawary, Mohamed Y Makhlouf, Abeer H Awad, Sameh A eng RGP2/468/44/Deanship of Scientific Research at King Khalid University/ Switzerland 2023/05/13 Foods. 2023 Apr 29; 12(9):1855. doi: 10.3390/foods12091855" |
