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IMPACT OF FROZEN STORAGE ON FLAVOR OF CAPRINE MILK CHEESES
Author(s) -
PARK Y.W.,
GERARD P.D.,
DRAKE M.A.
Publication year - 2006
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2006.00089.x
Subject(s) - food science , pasteurization , flavor , chemistry , sensory analysis
The impact of freezing and frozen storage on flavor profiles of soft and semisoft caprine milk cheeses was evaluated. Plain soft pasteurized milk cheeses were purchased from a grade A goat dairy and semisoft cheeses were made from pasteurized caprine milk at a university creamery on three separate occasions. Cheeses were assigned to one of four storage regimes: refrigeration (5C) for 30 days; freezing (−20C) for 24 h followed by thawing and refrigeration for 30 days; and frozen storage (−20C) for 3 or 6 months followed by thawing and refrigerated storage. Cheeses were sampled for sensory analysis initially (time 0 and initially after thawing) and subsequently across refrigerated storage. A descriptive sensory panel received 75 h of training on 13 terms for cheese flavor attributes and basic tastes from a previously adopted sensory lexicon for caprine milk cheeses. Cheeses were evaluated by each panelist in duplicate. Freezing and frozen storage had minimal effects on flavor properties of soft or semisoft cheeses (P > 0.05 for most attributes). Concurrent with previous instrumental studies, frozen storage appears to be a viable option for fresh soft caprine milk cheeses to maintain a year‐round supply.