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 B.
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 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.
Кључне речи:
brined cheese / product development / preference mapping / mean drop analysis / scanning electron microscopyИзвор:
Foods, 2021, 10, 5, 1116-Издавач:
- Basel : MDPI AG
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200116 (Универзитет у Београду, Пољопривредни факултет) (RS-MESTD-inst-2020-200116)
- 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
Институција/група
Институт техничких наука САНУ / Institute of Technical Sciences of SASATY - 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 .