Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Canakkale
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Tarih
2017
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Goat cheese, Aroma, Sensory, Lactic acid bacteria
Kaynak
International Journal of Dairy Technology
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
70
Sayı
4
