%0 Journal Article
%T Volatile compounds of functional dairy products
%A Ili£¿i£¿ Mirela D.
%A Milanovi£¿ Spasenija D.
%A Cari£¿ Marijana £¿.
%A Kanuri£¿ Katarina G.
%J Acta Periodica Technologica
%D 2012
%I Faculty of Technology, Novi Sad
%R 10.2298/apt1243011i
%X Volatile compounds, affecting flavour of traditional and probiotic fresh cheese, were determined. Functional dairy product-fresh cheese was produced from milk of 2.5% fat content and milk of 4.2% fat content, under the semi-industrial conditions. The traditional starter culture Flora Danica (FD) and a combination of probiotic starter ABT-1 and FD (ABT-1:FD=1:1) were applied as starters. The volatile fractions were isolated by employing the combined simultaneous distillation-extraction technique (SDE). The compounds were identified by gas chromatography - mass spectrometry (GC-MS) and quantified by using standard procedure. Following 19 compounds have been identified: 8 hydrocarbons (decane, undecane, tridecane, tetradecane, pentadecane, hexadecane, octadecane and 2, 6, 10, 14-tetramethyl hexadecane); 6 ketones (2-heptanone, 2-nonanone, 2- undecanone, 2-pentadecanone, 2-heptadecanone and 2-tridecanone); 3 aldehydes (nonanal, tetradecanal and hexadecanal); 1 fatty acid (decanoic acid) and disulfide, bis (1-methylethyl). The highest levels were associated with hexadecanal, 2-pentadecanone, 2-tridecanone, and 2-undecanone in all examined samples, regardless to the starter culture and type of milk used. [Projekat Ministarstva nauke Republike Srbije, br. 46009]
%K Fresh cheese
%K volatile flavor components
%K probiotics
%U http://www.doiserbia.nb.rs/img/doi/1450-7188/2012/1450-71881243011I.pdf