Rad prikazuje mogućnost razvoja arome sira trapista na supstratima koji su formulirani kao model-sistemi i optimirani (na temelju prethodnih istraživanja) tako, da osiguravaju maksimalnu aktivnost startera. Šest varijanti sastava načinjeno je na temelju kazeina u prahu, mlijeka u prahu, ultrafiltracijom ugušćenog mlijeka, maslaca i vode. Sve smjese, obogaćene oligo i mikroelementima i vitaminima, podvrgnute su nakon homogenizacije i sterilizacije fermentaciji s dva startera za industrijsku proizvodnju trapista. Aroma razvijena na pojedinim model-sistem,im,a, pod utjecajem oba startera, analizirana je headspace metodom plinske kromatografije, a kromatografski profili arome, uz usporedbu efikasnosti startera, statistički su obrađeni.The paper describes the possibility of development of trappist cheese flavour on substrates which were formulated as model-systems and optimized (based on the results of preliminary investigations) to provide for the maximal activity of starter cultures. Six different compositions were prepared using powdered casein, powdered milk, ultrafiltrated concentrated milk, butter and water. All compositions were fortified with oligo and microelements and vitamin components, homogenized, sterilized and subjected to fermentation with two starter cultures for the industrial production of trappist cheese. Flavour was developed using individual model systems and each starter culture has been analysed by headspace technique of gas chromatography, and the cromatographic aroma profiles were statistically analyzed to compare the effectiveness of two starter cultures
