Investigating the Impact of Ultrasound, Microwave, and High-Pressure Processing of Milk on the Volatile Compounds and Sensory Properties of Cheddar Cheese

Each cheese type has a unique flavor. A variety of compounds various concentrations and different chemical classes contribute to this In the present study, effect processing techniques (ultrasonication (US), high pressure (HPP), microwave (MW)) on flavors sensory properties milk was investigated. Samples treated untreated were analyzed for volatile (including aldehydes, ketones, alcohols, fatty acids, hydrocarbons). Significant variation observed, results evaluation showed that prepared from HPP US-1 (21 J/g) secured higher scores when compared US-2 (41 J/g), MW treatment, control. Variations in profiles also evident according treatment process i.e., dodecanoic acid, octanoic heptanoic nonanoic acid. Valeric acid only US-1- US-2- cheese, which is responsible burnt metallic cheese. Butanoic heptanal, heptanone, butanediol HPP, while ethyl butanoate, decanone, 2,3-butanedione microwave-treated milk. nutshell, cheeses are analogous, shows ultrasonication with power output some drawback because