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

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...

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Bibliographic Details
Published in:International journal of dairy technology 2017-11, Vol.70 (4), p.514-525
Main Authors: Ozmen Togay, Sine, Guneser, Onur, Karagul Yuceer, Yonca
Format: Article
Language:English
Subjects:
Acetic acid
Acids
Aroma
Aroma compounds
Bacteria
Butyric acid
Cresol
Goat cheese
Hexanoic acid
Lactic acid
Lactic acid bacteria
Lactobacilli
p-Cresol
Salts
Sensory
Sensory evaluation
Sensory properties
Whey
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Summary: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 5.26 log 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.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12374