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

Abstract

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.

Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen‐stored caprine milk

“…Evaluation was done using the 9‐point hedonic scale and the 9‐point Just‐About‐Right (JAR) scale as described by Miloradovic et al . (2021), except that colour was also evaluated using the JAR test.…”

Sensory Attributes and Instrumental Chemical Parameters of Commercial Spanish Cured Ewes’ Milk Cheeses: Insights into Cheese Quality Figures

“…For the present study, the panel worked during 1 orientation session (90 min) during which they trained and discussed the main organoleptic characteristics to be used in the final evaluation. The cheese lexicon used in this session was previously described by other authors [ 23 , 24 , 25 , 26 , 27 ]. A unipolar and numerical scale was used to obtain the sensorial information of panelists in which 0 was no intensity and 10 expressed an extremely high intensity.…”

Iogurte caprino potencial probiótico – uma revisão

“…Outro produto de grande importância é o queijo. Estudos com queijos caprinos termicamente tratados apresentaram grande aceitação sensorial entre consumidores, se configurando uma opção lucrativa para o pequeno produtor (Miloradovic et al, 2021). O uso de probióticos (L. mucosas CNPC007) na produção de queijos caprinos mostrou características sensoriais interessantes, influenciando nos índices de aceitabilidade de aroma e sabor após a maturação (Moraes et al, 2018).…”