Cheese in a sack is a traditional cheese produced in Croatia. Types of cheese with similar production technology are made in other countries but chemical and microbiological composition varies between regions. Traditionally, cheese in a sack is produced without the addition of starter cultures. Addition of beneficial probiotic cultures to numerous dairy products has documented advantages. Effects that the addition of probiotic bacteria to traditional cheese have on aroma compounds and sensory properties have not been fully investigated. The aim of this study is to determine the sensory properties and differences in the aromatic profiles between cheese samples ripened in a lambskin sack, produced traditionally without the addition of any starter culture, or with the addition of probiotic bacteria.

中文翻译：

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用益生菌发酵剂成熟的袋中奶酪的 SPME-GC-MS 和感官特性的多变量分析。

袋装奶酪是克罗地亚生产的传统奶酪。其他国家也生产采用类似生产技术的奶酪类型，但不同地区的化学和微生物成分有所不同。传统上，袋装奶酪的生产不添加发酵剂。在众多乳制品中添加有益的益生菌培养物已被证明具有优势。在传统奶酪中添加益生菌对香气化合物和感官特性的影响尚未得到充分研究。本研究的目的是确定在小羊皮袋中成熟的奶酪样品之间的感官特性和芳香特征的差异，这些奶酪样品传统上不添加任何发酵剂或添加益生菌生产。