Naslov
Sensory properties of semi-hard goat cheese at different ripening times in oil

Autori
Levak, Stefani ; Kos, Ivica ; Kalit, Samir ; Dolenčić Špehar, Iva ; Bendelja Ljoljić, Darija ; Rako, Ante ; Tudor Kalit, Milna

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
58th Croatian & 18th International Symposium on Agriculture: Book of Abstracts / Carović-Stanko, K ; Širić, I. - Zagreb, 2023, 206-206

Skup
58th Croatian & 18th International Symposium on Agriculture

Mjesto i datum
Dubrovnik, Croatia, 11.02.2023. - 17.02.2023

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
goat milk cheese, semi-hard cheese, descriptive sensory analysis, ripening, oil

Sažetak
The aim of this study was to investigate the influence of ripening of semi-hard goat cheese in oil (mixture of extra virgin olive oil from Mljet and refined sunflower oil ; 50:50) on its sensory properties. Five batches of cheeses were produced, and the cheeses of the same batch were divided into three groups: 1) ripening in air (control group), 2) ripening in oil after 10 days of ripening in air, 3) ripening in oil after 20 days of ripening in air. After 60 days of ripening, the descriptive sensory analysis of cheeses was carried out by the panel of six trained expert assessors. Both ripening in oil and its duration had a significant (p<0.05) influence on the sensory properties of the cheese. Compared to the control group, the cheeses matured in oil had a significantly (p<0.05) higher intensity of an oily odour and flavour, greater elasticity and stickiness determined by fingers but a thinner rind, lower intensity of the cross-sectional colour as well as less crumbliness in the mouth. Overall, ripening in oil improved the thickness of the rind, taste, texture, and cross-sectional properties of the cheese. Cheeses with longer ripening time in air before immersion in oil (group 3) were characterized by higher likeability of appearance, cross-section, odour, and taste compared to the cheeses with shorter ripening time in air before immersion in oil (group 2). It can be concluded that a shorter ripening in oil had a greater positive influence on the sensory properties of the cheese.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

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