Primary characterization of the volatile profile of port salut argentino light cheese with the addition of milk protein concentrate by HS-SPME/GC-MS

Port Salut Argentino light cheese is a typical variety of soft cheese produced in Argentina made with cow milk, and in this work has the addition of milk protein concentrate (MPC). Aroma and flavor are the most important food quality criteria, in fact it is generally accepted that the volatile profile reflects the image of the smelting and aroma of cheeses.