The Aroma Composition of Korycinski Cheese Ripened in Different Temperatures

As a regional product, Korycinski cheese is one of the most important cheeses in the Podlasie region of Poland. In this study, the influence of technological processes, such as ripening, on shaping the organoleptic characteristics of cheese was determined. Korycin-type cheeses are produced from cow's milk according to traditional technology. The ripening process lasted 466 h at 5 degrees C, 10 degrees C, and 15 degrees C. The aging temperature had a decisive influence on the number of esters and organic acids formed, which were analyzed by gas chromatography-mass spectrometry (GC/MS). The organoleptic properties of the cheeses were also related to the ripening temperature.

Automated summary

In this study, the influence of ripening temperature on the formation of esters and organic acids, as well as the organoleptic properties, of Korycinski cheese was investigated. The results showed that the aging temperature had a decisive impact on the chemical composition and sensory characteristics of the cheese.