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


ÖZMEN TOĞAY S., GÜNEŞER O., Karagul Yuceer Y.

International Journal of Dairy Technology, vol.70, no.4, pp.514-525, 2017 (SCI-Expanded) 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 (SCI-EXPANDED), Scopus
  • Page Numbers: pp.514-525
  • Keywords: Aroma, Goat cheese, Lactic acid bacteria, Sensory
  • Uşak University Affiliated: Yes

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 5.26 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.