High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese

Goat cheeses from high heat treated milk (HHTM: 80 °C/5 min (E1) and 90 °C/5 min (E2)), could be regarded as new products, compared to their analogues made from commonly pasteurized milk (65 °C/30 min (C)). Descriptive analysis and consumer tests with a hedonic scale and JAR scale were part of the p...

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Detalles Bibliográficos
Autores principales: Miloradovic, Zorana, Tomic, Nikola, Kljajevic, Nemanja, Levic, Steva, Pavlovic, Vladimir, Blazic, Marijana, Miocinovic, Jelena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8158492/
https://www.ncbi.nlm.nih.gov/pubmed/34070165
http://dx.doi.org/10.3390/foods10051116

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8158492/
https://www.ncbi.nlm.nih.gov/pubmed/34070165
http://dx.doi.org/10.3390/foods10051116

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