Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Canakkale

ÖZMEN TOĞAY S., GÜNEŞER O., YÜCEER Y.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.70, sa.4, ss.514-525, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 70 Sayı: 4
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1111/1471-0307.12374
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.514-525
  • Anahtar Kelimeler: Goat cheese, Aroma, Sensory, Lactic acid bacteria, STARTER CULTURE, CHEDDAR CHEESE, MILK-PRODUCTS, PROTEOLYSIS, RAW, CHROMATOGRAPHY, OLFACTOMETRY, MATURATION, LIPOLYSIS, QUALITY
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

The purpose of this study was to determine physicochemical and sensory properties, aroma-active compounds and number of lactic acid bacteria in goat cheeses. High variation was observed among the cheeses in terms of fat %(w/w) and salt %(w/w) contents and titratable acidities %(w/w). Average counts of lactococci lactobacilli and enterococci were 6.90, 6.43 and 5.26log cfu (colony-forming unit)/g, respectively. The following compounds had high aroma intensity in the cheeses: acetic acid, butanoic acid, hexanoic acid, p-cresol and phenyl acetic acid. Cooked, whey, creamy, animal-like, waxy, salty and sour were the characteristic sensory descriptors.