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, vol.70, no.4, pp.514-525, 2017 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 70 Issue: 4
  • Publication Date: 2017
  • Doi Number: 10.1111/1471-0307.12374
  • Journal Name: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.514-525
  • Keywords: Goat cheese, Aroma, Sensory, Lactic acid bacteria, STARTER CULTURE, CHEDDAR CHEESE, MILK-PRODUCTS, PROTEOLYSIS, RAW, CHROMATOGRAPHY, OLFACTOMETRY, MATURATION, LIPOLYSIS, QUALITY

Abstract

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.