ChemInform Abstract: Researches on Cheeses Ripening in Animal Skin

Abstract

Review: 25 refs.

Lipolysis profile of some non-European raw milk cheese varieties: a review

“…Intensive lipolysis is observed in cheeses ripened in an animal skin-bag, which is found by the high levels of FFAs and their acid degree value (Kalit et al, 2010). Free fatty acids (FFAs) make a significant contribution to the typical flavour of Tulum cheese (a slight rancid and pungent flavour).…”

Use of Smart Nose and GC/MS/O analysis to define volatile fingerprint of a goatskin bag cheese “Bouhezza”

“…Those cheeses are known and produced only in some areas in a few countries worldwide. Some authors have studied such ripened cheeses to specify changes in manufacturing process and the aroma profile (Hayaloglu et al, 2007;Kalit et al, 2010;Serhan et al, 2010).…”

Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening

“…According to the description by Tudor Kalit et al (2010), fully ripened cheese in a sack (75 days) belongs to the group of hard cheeses has a high fat and total solids content, white to yellowish colour and hard texture. According to the description by Tudor Kalit et al (2010), fully ripened cheese in a sack (75 days) belongs to the group of hard cheeses has a high fat and total solids content, white to yellowish colour and hard texture.…”

“…What is particularly specific to this cheese is its ripening in a sack made of animal skin (lamb) for a period of 2-3 months. According to the description by Tudor Kalit et al (2010), fully ripened cheese in a sack (75 days) belongs to the group of hard cheeses has a high fat and total solids content, white to yellowish colour and hard texture. It has a unique strong and piquant flavour that is attributed to anaerobic ripening conditions in animal skin and the possible natural presence of moulds inside the sack (Bijeljac and Sarić 2005;Yilmaz et al 2005).…”