Formation of volatile compounds in Teleme cheese manufactured with mesophilic and thermophilic dairy starters

Teleme cheese from sheep, goat and cow milk was produced and the effect of three different starter cultures (mesophilic, thermophilic and mixed) on the formation of volatile compounds during ripening period up to 6 months was studied. Analysis of volatile compounds was performed by an automatic balance pressure headspace apparatus coupled to a GC/MS. The volatile fraction of Teleme cheeses displayed 27 volatile compounds including aldehydes, alcohols, ketones fatty acids and esters. The amount of total volatile compounds (except aldehydes) increased during ripening. The most abundant volatile compounds were butan-2-one, ethanol, butan-2-ol and acetic acid. The results indicated that the type of culture was found to affect to the formation of volatile compounds of the produced cheese. Cheeses made with thermophilic culture showed the highest mean levels of propanal, butanal, none-2-al, hexanal, heptanal, 3-methylbutanal, ethanol, butan-2-one, acetoin, acetone, diacetyl and acetic acid, while cheeses made with mesophilic and mixed cultures showed the lowest and intermediate levels, respectively. The type of milk used and the ripening time were also found to affect to the formation of volatile compounds. Sheep’s milk cheese showed higher mean levels of acetaldehyde, propanal, butan-2-ol, 3-hydroxybutan-2-one and acetic acid, whereas the mean level of hexanal, acetone and 3-methylbutan-2-one were higher in goat cheese.