Krishna Rastogi

E-Nose application on investigation of cheese flavoring microorganisms involved in cheese maturation

Cheese ripening is characterized by a series of complex physical, chemical and microbiological changes that incorporates the agents of bacteria and enzymes of the milk, lactic culture, rennet, lipases, added moulds or yeasts, and environmental contaminants.

I was involved in a study of aroma profiling of cheese during its tenure of maturation through fermentation process. I estimated aroma using E-nose instrument to analysisthe ripening of cheese with the help of aroma obtained at different period of time.

In this project I have conducted a series of analysis by varing the ripening time of cheese, and analysis of microbial activity.