Gas Chromatography-Mass Spectrometry (GC-MS) Analysis for soft brined cheese from camel milk
The study investigates the rheological and sensory properties, along with the aroma compounds formed during the ripening of soft brined cheese made from camel milk. The cheese was produced using two levels of camel chymosin coagulant (55 and 85 IMCU L⁻¹) and two levels of brine (2% and 5% NaCl, w/w), over a ripening period of 60 days.
Key Findings:
- Protein Degradation: Casein degradation increased significantly with ripening time and higher coagulant levels.
- Rheological Properties: Young’s modulus and stress at fracture increased with higher salt levels, while higher coagulant levels resulted in softer cheese texture and higher salt uptake.
- Sensory Properties: The cheese was described as salty, sour, and firm.
- Aroma Compounds: The volatile aroma compounds were influenced by ripening time, coagulant levels, and NaCl concentration.
This data provides valuable insights into the chemical and sensory changes occurring in camel milk cheese during ripening, offering a rich dataset for further analysis and exploration.
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