Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Canakkale
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.70, no.4, pp.514-525, 2017 (SCI-Expanded, Scopus)
- 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
- Bursa Uludag 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 5.26log 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.