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

Thumbnail
2021
foods-10-01116-1.pdf (1.828Mb)
Authors
Miloradović, Zorana
Tomić, Nikola
Kljajević, Nemanja
Lević, Steva
Pavlović, Vladimir B.
Blažić, Marijana
Miočinović, Jelena
Article (Published version)
Metadata
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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 fou...nd 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.

Keywords:
brined cheese / product development / preference mapping / mean drop analysis / scanning electron microscopy
Source:
Foods, 2021, 10, 5, 1116-
Publisher:
  • Basel : MDPI AG
Funding / projects:
  • Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 200116 (University of Belgrade, Faculty of Agriculture) (RS-200116)
  • European Structural and Investment Funds (2014-2020), “Modification of cheese ripening process and development of whey based products - SIRENA”
  • EU Operational Programme Competitiveness and Cohesion

DOI: 10.3390/foods10051116

ISSN: 2304-8158

WoS: 000653871200001

Scopus: 2-s2.0-85106997910
[ Google Scholar ]
Handle
https://hdl.handle.net/21.15107/rcub_dais_11644
URI
https://dais.sanu.ac.rs/123456789/11644
Collections
  • ИТН САНУ - Општа колекција / ITS SASA - General collection
Institution/Community
Институт техничких наука САНУ / Institute of Technical Sciences of SASA
TY  - JOUR
AU  - Miloradović, Zorana
AU  - Tomić, Nikola
AU  - Kljajević, Nemanja
AU  - Lević, Steva
AU  - Pavlović, Vladimir B.
AU  - Blažić, Marijana
AU  - Miočinović, Jelena
PY  - 2021
UR  - https://dais.sanu.ac.rs/123456789/11644
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  - Basel : MDPI AG
T2  - Foods
T1  - High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese
SP  - 1116
VL  - 10
IS  - 5
DO  - 10.3390/foods10051116
UR  - https://hdl.handle.net/21.15107/rcub_dais_11644
ER  - 
@article{
author = "Miloradović, Zorana and Tomić, Nikola and Kljajević, Nemanja and Lević, Steva and Pavlović, Vladimir B. 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 = "Basel : MDPI AG",
journal = "Foods",
title = "High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese",
pages = "1116",
volume = "10",
number = "5",
doi = "10.3390/foods10051116",
url = "https://hdl.handle.net/21.15107/rcub_dais_11644"
}
Miloradović, Z., Tomić, N., Kljajević, N., Lević, S., Pavlović, V. B., 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
Basel : MDPI AG., 10(5), 1116.
https://doi.org/10.3390/foods10051116
https://hdl.handle.net/21.15107/rcub_dais_11644
Miloradović Z, Tomić N, Kljajević N, Lević S, Pavlović VB, 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
https://hdl.handle.net/21.15107/rcub_dais_11644 .
Miloradović, Zorana, Tomić, Nikola, Kljajević, Nemanja, Lević, Steva, Pavlović, Vladimir B., 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 .,
https://hdl.handle.net/21.15107/rcub_dais_11644 .

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