Comparison of lactose free and traditional mozzarella cheese during shelf-life by aroma compounds and sensory analysis

Aroma compounds and sensory features of lactose free (LFM) traditional (TM) Mozzarella cheese have been investigated during their labeled shelf-life. Acetoin 2-heptanone characterized both types at the production time. During shelf-life, a statistically significant increase in amount volatiles coming from amino acid fatty metabolism occurred LFM samples after 8 days storage and, to lesser extent, TM 13 storage. As regard analysis, milk odor flavor descriptors early stage shelf-life; bitter taste yoghurt days. The differences between two can be attributed proteolytic activity lactase enzyme. result, volatile aroma profile quality should taken into account for proper shelf-life definition shorter suggested than cheese.