Ripening time influence on free fatty acid and free amino acid changes of traditional Kurdish cheese

Document Type : Research Article

Authors

Elnaz Milani ¹

Fakhri Shahidi ²

Seyed Ali Mortazavi ³

Seyed Alireza Vakili

¹ ACECR; Khorasan Razavi

² Ferdowsi University of Mashhad (FUM)

³ Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

https://doi.org/10.22067/ifstrj.v10i3.38156

Abstract

Traditional raw milk cheese is one of the most consuming cheeses in the world. Kurdish cheese is a semi-firm, traditionally made in the East of Iran. It is manufactured from raw sheep or cow milk and kept in goat’s skin bags during ripening period. As a result Kurdish cheese is often more complex in different varieties of microorganisms, which whose organoleptic properties make it highly esteemed. Changes in free fatty acid (FFA) and free amino acids (FAA), could have great importance in Kurdish cheese final Characteristics. In this project, Changes in FFA and FAA contents of Iranian Kurdish cheese, in local condition, during 10, 30, 50 and 70 days of ripening periods were evaluated. Most FFA significantly increased throughout maturation (P

Keywords

Kurdish cheese

ripening time

FFA

FAA

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