Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/47859
Title: Sensory analysis of full-, reduced- and low-fat cheese elaborated with raw goat milk
Authors: Sánchez-Macas, Davinia
Moreno-Indias, Isabel
Álvarez, Sergio
Clevelan, Megan
Castro, Noemi 
Argüello, Anastasio 
Del Rosario Fresno, María
Keywords: Cheddar Cheese
Texture
Technology
Products
Microstructure, et al
Issue Date: 2012
Publisher: 0971-2119
Journal: Journal of Applied Animal Research 
Abstract: The market for goat milk cheese has grown due to the new tendencies to consume innovative products, and the fact that it has provided a profitable alternative to cow milk cheese due to its inherent health-promoting attributes. The trends toward healthier eating have increased the interest in low-fat cheese (LFC). The objective of this study is to enable an understanding and provides a baseline of the effect of fat reduction on sensory analyses and consumer acceptability of cheeses made from raw goat milk with three different fat contents and ripened for 28 days using an artisanal method. Odour and flavour intensity was lower as fat decreased in cheese, and LFC and reduced-fat cheese (RFC) were firmer, friable, grainier, drier, acidic and less adhesive and sweet than full-fat cheese (FFC). Both judges and consumers preferred the FFC, mainly because of the greater intensity and the combination of this with excessive hardness and high masticability was likely the main cause of non-acceptance.
URI: http://hdl.handle.net/10553/47859
ISSN: 0971-2119
DOI: 10.1080/09712119.2011.633880
Source: Journal of Applied Animal Research[ISSN 0971-2119],v. 40, p. 124-132
Appears in Collections:Artículos
Show full item record

SCOPUSTM   
Citations

11
checked on Sep 25, 2022

WEB OF SCIENCETM
Citations

13
checked on Sep 25, 2022

Page view(s)

20
checked on Jan 16, 2022

Google ScholarTM

Check

Altmetric


Share



Export metadata



Items in accedaCRIS are protected by copyright, with all rights reserved, unless otherwise indicated.