Study of proteolysis, lipolysis, and volatile compounds of a Camembert-type cheese manufactured using a freeze-dried Tibetan kefir co-culture during ripening

The use of a freeze-dried Tibetan kefir co-culture as a starter for production of Camembert-type cheese was investigated. Maturation of produced cheese was monitored for 35 days and the chemical composition, proteolysis, lipolysis, and volatile compounds were studied. The cheese underwent proteolysis. The content of pH 4.6-soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen, and the total free amino acid content increased while the total nitrogen content decreased. Palmitic, myristic, oleic, and capric acid were the representative free fatty acids, which increased in amount during ripening. A total of 45 compounds were detected, including 16 acids, 8 ketones, 6 alcohols, 7 esters, and 8 unclassified compounds. Volatile carboxylic acids were abundant in the headspace of the cheese.