Chemical and sensory profiles of commercial goat cheeses

Gámbaro, Adriana; González, Valentina; Serrano, Salud; Arechavaleta, A.; Irigaray, Bruno; Callejas, Nicolás; Grompone, Marı́a A.; Vieitez, Ignácio

doi:10.1016/j.idairyj.2017.01.009

Cited by 25 publications

(14 citation statements)

References 22 publications

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“…All cheeses were evaluated by a trained panel using descriptive sensory profiling according to the ISO Standard (ISO 11035, 1994). This technique is usually used to establish a sensory profile for different food categories, especially dairy products (Drake, 2007;G ambaro et al, 2017;Gaze et al, 2015;Ritvanen et al, 2005). Ten trained panellists were recruited among the panel of the VetAgro Sup sensory laboratory.…”

Section: Descriptive Sensory Analysismentioning

confidence: 99%

Heated or raw Blue cheeses: what are the drivers influencing consumer preferences?

Bord

Guerinon

Lebecque

2017

Int J of Food Sci Tech

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Six French Blue cheeses (two cheese types of varying ripening times) were evaluated under two treatment conditions, raw cheeses (without heating) and heated cheeses (with heating), in order to describe the sensory properties of raw and heated cheeses and to identify the sensory keys drivers of liking and disliking that explain consumer preference patterns. A trained panel performed sensory profiles of selected cheeses. In parallel, 153 French consumers evaluated the same cheeses for overall liking and intensity of gustatory attributes, coupled with open‐ended questions. Descriptive analysis revealed a clear distinction between the two treatment conditions. In addition, three clusters of consumers were identified with distinctive preference profiles. One of the clusters, including about 25% of consumers, clearly preferred cheeses with a high flavour intensity whatever the treatment conditions. A second cluster, 50% of consumers, liked only heated cheeses, for which texture and appearance were determined as drivers of liking. The third cluster preferred cheeses with a slight flavour intensity whatever the treatment conditions.

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Section: Descriptive Sensory Analysismentioning

confidence: 99%

Heated or raw Blue cheeses: what are the drivers influencing consumer preferences?

Bord

Guerinon

Lebecque

2017

Int J of Food Sci Tech

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“…This production corresponds to approximately 2% of all world production by the dairy industry. Goat milk is either consumed directly or employed in the production of a variety of dairy products, and a considerable number of people drink goat milk and goat milk products worldwide (FAO, ; Gámbaro et al., ; Pulina et al., ). The production of goat milk is expected to be far superior to what these official reports indicate since a great deal of noncommercial domestic production and consumption remains undocumented (Turkmen, ).…”

Section: Introductionmentioning

confidence: 99%

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

144

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Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk‐based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic‐enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor‐made goat milk‐based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.

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“…The composition (g/100 g) of the raw goat milk presented a total solids content reported by other authors in milk from different goat breeds (Beltrán et al, 2014;Raynal-Ljutovac et al, 2008). Likewise, the fresh cheeses produced presented a chemical composition between range values reported by other authors for unripened goat cheeses (Raynal-Ljutovac et al, 2008;Pirisi et al, 2011;Gámbaro et al, 2017).…”

Section: Presence Of Antibiotics In Pasteurized Goat Milk and Fresh Csupporting

confidence: 57%

“…chymosin, pepsine, and esterase) play a major role in the biochemical changes during ripening . In general, complex commercial starter cultures and unpasteurized milk are used in the production of most artisan goat cheeses (Gámbaro et al, 2017).…”

Section: Addition Starter Culturementioning

confidence: 99%

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Effect of antibiotics in goat milk on the manufacture and characteristics of cheese

Vázquez¹,

Galicia²

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A lo largo de la realización de esta tesis doctoral he tenido la oportunidad de aprender lecciones para mi vida, tanto personal como profesional. Esto no hubiera sido posible sin la ayuda desinteresada de personas de distintos ámbitos, con las que he compartido y aprendido a lo largo de estos años y a las que quiero agradecer toda la ayuda brindada. A mis directoras de tesis, Mª Pilar Molina e Isabel Escriche, por confiar en mí para la realización de esta investigación. Gracias por vuestras enseñanzas, por guiarme, por la paciencia y por vuestro apoyo constante. Quiero agradecer a Mª Carmen Beltrán, ya que has hecho tuyo este esfuerzo, gracias por tu apoyo y enseñanzas. A Kasper Hettinga, por aceptarme en su grupo de investigación de Wageningen University and Research, por la amabilidad y por la confianza depositada. A Eva Doménech e Isabel Hernando, que han colaborado con la realización de estos estudios. Muchas gracias Eva por la dedicación en tiempos difíciles.

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Chemical and sensory profiles of commercial goat cheeses

Cited by 25 publications

References 22 publications

Heated or raw Blue cheeses: what are the drivers influencing consumer preferences?

Heated or raw Blue cheeses: what are the drivers influencing consumer preferences?

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Effect of antibiotics in goat milk on the manufacture and characteristics of cheese

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