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Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Canakkale
Author(s) -
Ozmen Togay Sine,
Guneser Onur,
Karagul Yuceer Yonca
Publication year - 2017
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12374
Subject(s) - aroma , food science , hexanoic acid , titratable acid , lactic acid , acetic acid , chemistry , sensory analysis , bacteria , biology , organic chemistry , genetics
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.