Cargando…

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...

Descripción completa

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:
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
_version_ 1783699896278188032
author Miloradovic, Zorana
Tomic, Nikola
Kljajevic, Nemanja
Levic, Steva
Pavlovic, Vladimir
Blazic, Marijana
Miocinovic, Jelena
author_facet Miloradovic, Zorana
Tomic, Nikola
Kljajevic, Nemanja
Levic, Steva
Pavlovic, Vladimir
Blazic, Marijana
Miocinovic, Jelena
author_sort Miloradovic, Zorana
collection PubMed
description 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 product development process. The use of scanning electron microscopy enabled deeper insight into the flavor and texture of the cheeses. In all cheese variants, goaty flavor was mildly pronounced. Young HHTM cheeses also had a pronounced whey and cooked/milky flavor. Consumers found such flavor ‘too intensive’. Unlike the control variant, HHTM cheeses were not described as ‘too hard’. Such improvement in texture was found to be a result of fine, highly branched microstructure, sustained over the course of ripening time and highly incorporated milk fat globules inside the cheese mass. Cluster analysis showed that the largest group of consumers (47.5%) preferred E2 cheese. Although consumers found that most of the cheeses were ‘too salty’, this excess did not decrease their overall acceptance. Neither microstructure analysis nor descriptive sensory analysis of goat white brined cheeses produced from high heat treated milk has been done before.
format Online
Article
Text
id pubmed-8158492
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-81584922021-05-28 High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese Miloradovic, Zorana Tomic, Nikola Kljajevic, Nemanja Levic, Steva Pavlovic, Vladimir Blazic, Marijana Miocinovic, Jelena Foods Article 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 product development process. The use of scanning electron microscopy enabled deeper insight into the flavor and texture of the cheeses. In all cheese variants, goaty flavor was mildly pronounced. Young HHTM cheeses also had a pronounced whey and cooked/milky flavor. Consumers found such flavor ‘too intensive’. Unlike the control variant, HHTM cheeses were not described as ‘too hard’. Such improvement in texture was found to be a result of fine, highly branched microstructure, sustained over the course of ripening time and highly incorporated milk fat globules inside the cheese mass. Cluster analysis showed that the largest group of consumers (47.5%) preferred E2 cheese. Although consumers found that most of the cheeses were ‘too salty’, this excess did not decrease their overall acceptance. Neither microstructure analysis nor descriptive sensory analysis of goat white brined cheeses produced from high heat treated milk has been done before. MDPI 2021-05-18 /pmc/articles/PMC8158492/ /pubmed/34070165 http://dx.doi.org/10.3390/foods10051116 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Miloradovic, Zorana
Tomic, Nikola
Kljajevic, Nemanja
Levic, Steva
Pavlovic, Vladimir
Blazic, Marijana
Miocinovic, Jelena
High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese
title High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese
title_full High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese
title_fullStr High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese
title_full_unstemmed High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese
title_short High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese
title_sort high heat treatment of goat cheese milk. the effect on sensory profile, consumer acceptance and microstructure of cheese
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8158492/
https://www.ncbi.nlm.nih.gov/pubmed/34070165
http://dx.doi.org/10.3390/foods10051116
work_keys_str_mv AT miloradoviczorana highheattreatmentofgoatcheesemilktheeffectonsensoryprofileconsumeracceptanceandmicrostructureofcheese
AT tomicnikola highheattreatmentofgoatcheesemilktheeffectonsensoryprofileconsumeracceptanceandmicrostructureofcheese
AT kljajevicnemanja highheattreatmentofgoatcheesemilktheeffectonsensoryprofileconsumeracceptanceandmicrostructureofcheese
AT levicsteva highheattreatmentofgoatcheesemilktheeffectonsensoryprofileconsumeracceptanceandmicrostructureofcheese
AT pavlovicvladimir highheattreatmentofgoatcheesemilktheeffectonsensoryprofileconsumeracceptanceandmicrostructureofcheese
AT blazicmarijana highheattreatmentofgoatcheesemilktheeffectonsensoryprofileconsumeracceptanceandmicrostructureofcheese
AT miocinovicjelena highheattreatmentofgoatcheesemilktheeffectonsensoryprofileconsumeracceptanceandmicrostructureofcheese