Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese

Geometrical representation of sensory attributes (only aromatics) and aroma-active compounds (intensity >2) produced by multidimensional scaling (stress=0.643, R²=0.916). CKD=cooked; WHY=whey; CRM=creamy; FFA=free fatty acid; GOAT=goaty; ANML=animal-like; FRM=fermented; SLFR=sulfur; METETH=methanethiol; ASETAL=acetaldehyde; DMS=dimethyl sulfide; DIAC=diacetyl; EBUTY=ethyl butyrate; HXL=hexanal; THIOP=3-methythiophene; HPTNL=heptanal; PENTNAT=ethyl pentanoate; ZHPTNL=(Z)-4-heptenal; OCT3ONE=1-octen-3-one; HPTNOL=2-heptanol; PYROLIN=2-acetyl-1-pyrroline; UNK2=unknown 2; NONANO=2-nonanone; MTHAL=methional; ACTIC = acetic acid; BTY=butyric acid; UNK3=unknown 3; MLTL=maltol; CRSOL=p-cresol; LACTON=γ-dodecalactone.

Urea-PAGE electrophoregram of the casein fractions of Ezine cheeses stored in different packaging types during 12 mo of storage. S=casein standards; α_S-casein C=cow milk α_S-casein; α_S-casein EG=α_s-casein sheep and goat milk; C=20-kg tinplate packaging; T=1-kg tinplate packaging; V=1-kg plastic vacuum packaging; C0=sample C, first day; C3=sample C, mo 3; C6=sample C, mo 6; C9=sample C, mo 9; C12=sample C, mo 12; V6=sample V, mo 6; V9=sample V, mo 9; V12=sample V, mo 12; T6=sample T, mo 6; T9=sample T, mo 9; T12=sample T, mo 12.