Sensory analysis of full-, reduced- and low-fat cheese elaborated with raw goat milk

Abstract

2012) Sensory analysis of full-, reduced-and low-fat cheese elaborated with raw goat milkThe market for goat milk cheese has grown due to the new tendencies to consume innovative products, and the fact that it has provided a profitable alternative to cow milk cheese due to its inherent health-promoting attributes. The trends toward healthier eating have increased the interest in low-fat cheese (LFC). The objective of this study is to enable an understanding and provides a baseline of the effect of fat reduction on sensory analyses and consumer acceptability of cheeses made from raw goat milk with three different fat contents and ripened for 28 days using an artisanal method. Odour and flavour intensity was lower as fat decreased in cheese, and LFC and reduced-fat cheese (RFC) were firmer, friable, grainier, drier, acidic and less adhesive and sweet than full-fat cheese (FFC). Both judges and consumers preferred the FFC, mainly because of the greater intensity and the combination of this with excessive hardness and high masticability was likely the main cause of non-acceptance.

Evaluation of Cedar Sawdust (Cedrela Odorata L.), Camajn (Sterculia aptala) and Ceiba Amariila (Hura Crepitans L.) for the Removal of Heavy Oil in Aqueous Solution

“…The protein content of the Queso Costeño samples varied significantly (p < 0.05), decreasing from 24.96% to 20.36% according to the increase in fat percentage in milk. This behaviour is due to the fact that milk fat and moisture act as fillers in the casein matrix of Queso Costeño.This behavior was similar to the research reported by Sánchez-Macías et al, [36]. Van Hekken et al [37] found the same behavior in their study on the reduction of fat content in proteolysis and rheological properties of Cheddar cheese made from goat milk, in which they stated that moisture and protein content increase when the fat percentage is low.…”

Linear regression models for estimating the effect of technological factors on the sensory characteristics of goat cheeses

“…Murciano‐Granadina cheeses had a larger fat content and a lower pH than the Malagueña ones (De la Haba Ruiz et al ., ), the latter constituent of the milk being the one most influencing the development of the characteristic flavour of the cheeses (Mcsweeney & Sousa, ). Thus, the cheeses with a higher fat content had greater odour/aroma intensity (Pizzillo et al ., ; Morand‐Fehr et al ., ; Sanchez‐Macias et al ., ).…”

“…Murciano-Granadina cheeses had a larger fat content and a lower pH than the Malagueña ones (De la Haba Ruiz et al, 2016), the latter constituent of the milk being the one most influencing the development of the characteristic flavour of the cheeses (Mcsweeney & Sousa, 2000). Thus, the cheeses with a higher fat content had greater odour/aroma intensity (Pizzillo et al, 2005;Morand-Fehr et al, 2007;Sanchez-Macias et al, 2012). The type of coagulant had an independent effect on the overall aroma intensity, the salty taste, the sensation of piquancy and on all the texture attributes except friability (Tables 3 and 4).…”

Sensory analysis as a tool to compare imported and local meat in outermost regions of Europe

“…The sensory analyses were performed in a special room following the instructions given by the norm ISO 8589 (2007), according to the guidelines followed by Sa´nchez-Macias et al (2012). The first test was a descriptive analysis (ISO 4121, 2003) in which a trained 12-member tasting panel was used.…”