Abstract: To study the ripening characteristics of yak milk semi-hard cheese and determine the optimal ripening time after ripening process, this experiment compared the texture and physicochemical properties of accelerate-ripening cheese with untreated cheese during ripening (20, 40, 60 and 80 d) and investigated the changes in volatile flavor substances of ripened cheese at different ripening stages. The results showed that the hardness, viscosity, elasticity, cohesiveness and chewiness of yak milk semi-hard cheese changed significantly (P<0.05) between 40 and 60 d after maturation. In terms of physicochemical properties, the moisture content gradually decreased, pH value increased, fat content decreased, and the acid value and peroxide value of accelerate-ripening cheese increased and were higher than those in control, indicating a good ripening effect. Sixty-six flavor compounds were detected during ripening of yak milk cheese by solid-phase microextraction combined with gas chromatography-mass spectrometry(SPME-GC-MS). The main characteristic flavor compounds included esters (butyl butyrate), acids (butyric acid), ketones (2-butanone), alcohols (1-butanol). The content of acids, ketones and alcohols in accelerate-ripening cheese increased significantly. In summary, the texture and nutrients of accelerate-ripening cheese reached high standards during 40-60 d of ripening, the content of characteristic flavor substances increased, and the ripening time was significantly shortened, which provided a theoretical basis for the rapid ripening and market development of yak milk semi-hard cheese.
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2022, Vol. 48 
