High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese
Аутори
Miloradović, ZoranaTomić, Nikola
Kljajević, Nemanja
Lević, Steva
Pavlović, Vladimir
Blažić, Marijana
Miočinović, Jelena
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
Brined cheese / Mean drop analysis / Preference mapping / Product development / Scanning electron microscopyИзвор:
Foods, 2021, 10, 5, 1116-Издавач:
- MDPI AG
Финансирање / пројекти:
DOI: 10.3390/foods10051116
ISSN: 2304-8158
WoS: 000653871200001
Scopus: 2-s2.0-85106997910
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Miloradović, Zorana AU - Tomić, Nikola AU - Kljajević, Nemanja AU - Lević, Steva AU - Pavlović, Vladimir AU - Blažić, Marijana AU - Miočinović, Jelena PY - 2021 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5862 AB - 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. PB - MDPI AG T2 - Foods T1 - High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese IS - 5 SP - 1116 VL - 10 DO - 10.3390/foods10051116 ER -
@article{ author = "Miloradović, Zorana and Tomić, Nikola and Kljajević, Nemanja and Lević, Steva and Pavlović, Vladimir and Blažić, Marijana and Miočinović, Jelena", year = "2021", 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.", publisher = "MDPI AG", journal = "Foods", title = "High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese", number = "5", pages = "1116", volume = "10", doi = "10.3390/foods10051116" }
Miloradović, Z., Tomić, N., Kljajević, N., Lević, S., Pavlović, V., Blažić, M.,& Miočinović, J.. (2021). High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese. in Foods MDPI AG., 10(5), 1116. https://doi.org/10.3390/foods10051116
Miloradović Z, Tomić N, Kljajević N, Lević S, Pavlović V, Blažić M, Miočinović J. High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese. in Foods. 2021;10(5):1116. doi:10.3390/foods10051116 .
Miloradović, Zorana, Tomić, Nikola, Kljajević, Nemanja, Lević, Steva, Pavlović, Vladimir, Blažić, Marijana, Miočinović, Jelena, "High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese" in Foods, 10, no. 5 (2021):1116, https://doi.org/10.3390/foods10051116 . .