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Nasal cheese is a smear ripened traditional Romanian cheese produced in a natural cave near Taga commune, Cluj County. The effect of varying heat treatments (65 or 80 пїЅC for 20 and 5 minutes respectively) and salting methods (dry or brine salting) on bacterial viability and biochemical properties in Nasal cheese were investigated. Brevibacterium linens, a corynebacterium produce a characteristic "sulphur" aroma associated with such cheese. Therefore, this study also investigated the profile of volatile compounds...

The aim of this study was to develop a rapid and relatively simple protocol for the simultaneous quantitative determination of the main volatile compounds acetoin and diacetyl found in yogurt. Both these substances are the common flavor components in cultured dairy products. Acetoin/diacetyl determination is important because its concentrations represent criteria for the quality appreciation of the lactic starter cultures. This proposed method employs the reactions of acetoin and diacetyl with 1-naphthol and creat...