Investigating the Impact of Ultrasound, Microwave, and High-Pressure Processing of Milk on the Volatile Compounds and Sensory Properties of Cheddar Cheese

Masooma Munir, Muhammad Nadeem, Barkat Ali, Muhammad Sultan, Rabia Kanwal, Huda Abdalrahman Al-Jumayi, Eman Hassan Ahmed Algarni, Maged B. Alnofeai and Samy F. Mahmoud
Additional contact information
Masooma Munir: Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
Muhammad Nadeem: Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
Barkat Ali: National Agricultural Research Centre, Food Science Research Institute, Islamabad 44000, Pakistan
Muhammad Sultan: Department of Agricultural Engineering, Bahauddin Zakariya University, Bosan Road, Multan 60800, Pakistan
Rabia Kanwal: Post-Harvest Research Centre, Ayub Agriculture Research Institute, Jhang Road, Faisalabad 38850, Pakistan
Huda Abdalrahman Al-Jumayi: Department of Food Science and Nutrition, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
Eman Hassan Ahmed Algarni: Department of Food Science and Nutrition, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
Maged B. Alnofeai: Armed Forces Hospitals, Taif City 21944, Saudi Arabia
Samy F. Mahmoud: Department of Biotechnology, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia

Agriculture, 2022, vol. 12, issue 5, 1-17

Abstract: Each cheese type has a unique flavor. A variety of compounds of various concentrations and different chemical classes contribute to this flavor. In the present study, the effect of processing techniques (ultrasonication (US), high pressure processing (HPP), microwave (MW)) on the flavors and sensory properties of milk and cheese was investigated. Samples of treated and untreated milk and cheese were analyzed for volatile compounds (including aldehydes, ketones, alcohols, fatty acids, and hydrocarbons). Significant variation was observed, and the results of sensory evaluation showed that cheese prepared from HPP and US-1 (21 J/g) secured higher sensory scores when compared to cheese prepared from US-2 (41 J/g), MW treatment, and the control. Variations in volatile profiles of milk and cheese were also evident according to the treatment process i.e., dodecanoic acid, octanoic acid, heptanoic acid, and nonanoic acid. Valeric acid was present only in US-1- (21 J/g) and US-2- (41 J/g) treated cheese, which is responsible for burnt and metallic flavors in milk and cheese. Butanoic acid, heptanal, heptanone, and butanediol were present in HPP, while ethyl butanoate, decanone, and 2,3-butanedione were present in microwave-treated milk. In a nutshell, the results of volatile compounds and sensory scores of cheeses are analogous, which shows that ultrasonication with high power output has some drawback because of the burnt and metallic flavor.

Keywords: cheddar cheese; HPP; microwave; sonication; volatiles; sensory characters (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2022
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