Publisert 2025

Les på engelsk

Publikasjonsdetaljer

Tidsskrift : International Dairy Journal , vol. 164 , p. 1–13 , 2025

Internasjonale standardnummer :
Trykt : 0958-6946
Elektronisk : 1879-0143

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Johansen, Anne-Grethe; Porcellato, Davide; Skeie, Siv Borghild; Varela-Tomasco, Paula

Forskningsområder

Sensorikk

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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

This study investigated the impact of seasonality (lactation stage), milk storage time and somatic cell count (SCC) on the chemical ripening and sensory characteristics of hard goat milk cheese ripened for 12–18 months. Milk was collected from four farms at four stages: indoor feeding (A), mountain pasture release (B), high summer pasture (C), and lowland pasture during oestrus (D). Cheeses were produced the following- and three days after delivery. Quantitative Descriptive Analysis (QDA) revealed significant seasonal differences in sensory attributes. Cheeses from season C and D exhibited more ‘sweet taste’ and ‘caramel flavour’, while those from season A had more ‘oxidized odour’ and ‘acidic taste’. Season C and D cheeses had higher levels of total free amino acids (FAA), and a stickier, more cohesive texture compared to the drier, grittier texture of season A cheeses. The results indicate that season and bulk milk storage time have a greater effect on cheese sensory and chemical properties than SCC, although SCC did have an impact. Developing production protocols that consider seasonal variation (lactation stage) and SCC, is essential to optimise cheese quality standardisation, benefiting small-scale artisanal and industrial goat cheese producers.

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