High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese

High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese

Goat cheeses from high heat treated milk (HHTM: 80 °C/5 min (E1) and 90 °C/5 min (E2)), could be regarded as new products, compared to their analogues made from commonly pasteurized milk (65 °C/30 min (C)). Descriptive analysis and consumer tests with a hedonic scale and JAR scale were part of the p...

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Bibliographic Details
Main Authors: Zorana Miloradovic, Nikola Tomic, Nemanja Kljajevic, Steva Levic, Vladimir Pavlovic, Marijana Blazic, Jelena Miocinovic
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Foods
Subjects:
brined cheese
product development
preference mapping
mean drop analysis
scanning electron microscopy
Online Access:https://www.mdpi.com/2304-8158/10/5/1116

Internet

https://www.mdpi.com/2304-8158/10/5/1116

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