Protein fractionation by microfiltration of goat milk: Influence on proteolysis, metabolites and sensory characteristics of cheeses produced throughout lactation
Publikasjonsdetaljer
Tidsskrift : International Dairy Journal , vol. 160 , p. 1–8–7 , 2025
Utgiver : Elsevier
Internasjonale standardnummer
:
Trykt
:
0958-6946
Elektronisk
:
1879-0143
Publikasjonstype : Vitenskapelig artikkel
Lenker
:
ARKIV
:
hdl.handle.net/11250/3160268
DOI
:
doi.org/10.1016/j.idairyj.2024...
Forskningsområder
Kvalitet og målemetoder
Sensorikk
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
This study addresses seasonal variations in goat milk by examining the effects of microfiltration (MF) and micro- and diafiltration (MDF) in standardising goat milk composition for cheese production. The research focuses on MF and MDF treatments at two lactation stages, analysing their impact on the quality of a hard goat milk cheese. Key parameters such as total solids, pH, organic acids, free amino acids, protein profiles, and sensory properties during cheese ripening were evaluated. Sensory attributes were assessed using Quantitative Descriptive Analysis (QDA), revealing different profiles between treatments. The MF cheeses showed a balanced profile, while MDF cheeses varied more in sourness, acidity, and texture, also influenced by lactation stage.
