Ripening dynamics in Mus, Tulum cheese: physicochemical changes, free fatty acid composition and aroma profile evolution

Abstract

This study investigated the changes in specific physicochemical properties, free fatty acid (FFA) profiles, and volatile aroma components during the 90-day ripening period of Mus, Tulum cheese produced by five dairy factories (A-E). Significant differences (p < 0.05) were observed between factories and ripening periods in dry matter, fat content, fat in dry matter, protein, salt in dry matter, titratable acidity, and pH values. FFA analysis revealed that the most abundant fatty acids (FA) were C18:1 (oleic acid), C16:0 (palmitic acid), and C18:0 (stearic acid), and total FFA and unsaturated fatty acid (UFA) levels increased over time, particularly in samples from factories A and B. 75 volatile compounds were identified, including 19 acids, 20 esters, 7 hydrocarbons, 6 alcohols, 2 aldehydes, 1 ketone, 2 terpenes, 1 lactone, and 17 other compounds. These results indicate that production conditions and ripening duration play a critical role in the chemical composition and aroma development of Mus, Tulum cheese. Moreover, this study provides a significant contribution to the literature by being based on real production conditions, allowing the observation of differences between industrial and traditional cheeses and enabling the monitoring of chemical changes over a 90-day storage period.