Asìno is a traditional Italian cheese which, after a short ripening period in the warehouse, is soaked in a special brine, called "salmuerie", which consists of whey, salt, milk and milk cream. The effect of immersing this cheese in this unusual brine on the characteristics of this product and, particularly, on the profiles of the volatile compounds and the short-chain free volatile fatty acids was investigated. The study demonstrated that fatty acids prevail in the aromatic fraction and that these compounds migrate from the salmuerie into the cheese as a result of the concentration differential existing between the two systems.
Effect of a post-processing phase on the volatile flavour compounds of Asino cheese
BIASUTTI, Marialuisa;INNOCENTE, Nadia
2006-01-01
Abstract
Asìno is a traditional Italian cheese which, after a short ripening period in the warehouse, is soaked in a special brine, called "salmuerie", which consists of whey, salt, milk and milk cream. The effect of immersing this cheese in this unusual brine on the characteristics of this product and, particularly, on the profiles of the volatile compounds and the short-chain free volatile fatty acids was investigated. The study demonstrated that fatty acids prevail in the aromatic fraction and that these compounds migrate from the salmuerie into the cheese as a result of the concentration differential existing between the two systems.File in questo prodotto:
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