Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time
Stefani Levak,
Ivica Kos,
Samir Kalit
et al.
Abstract:The aim of this study was to investigate the sensory profile of semi-hard goat cheese preserved in an oil mixture (extra virgin olive oil from Mljet and refined sunflower oil; 50:50). Five batches of cheese were made, and each batch was divided into three groups: (i) ripening in air (group 1—control group), (ii) ripening in oil after 10 days of ripening in air (group 2), (iii) ripening in oil after 20 days of ripening in air (group 3). After 60 days of ripening, quantitative descriptive analysis (QDA) was perf… Show more
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