SENSORY EVALUATION OF GOAT MILK CHEESE UNDER DIFFERENT FREEZING CONDITIONS

The purpose of this paper is to investigate the effects of different freezing treatments on textural and sensorial characteristics of goat cheese in order to explore the possibility of storing for a longer period of time. Goat cheese samples were prepared from raw goat milk and treated under four di...

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Autor principal:	Eugenia Mihaela PRICOP
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2017
Materias:	goat cheese freezing methods long term storage Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/bce2635a09024daca72f53336d892c20
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spelling	oai:doaj.org-article:bce2635a09024daca72f53336d892c202021-12-02T19:27:32ZSENSORY EVALUATION OF GOAT MILK CHEESE UNDER DIFFERENT FREEZING CONDITIONS2068-66092559-6381https://doaj.org/article/bce2635a09024daca72f53336d892c202017-12-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/536/508https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The purpose of this paper is to investigate the effects of different freezing treatments on textural and sensorial characteristics of goat cheese in order to explore the possibility of storing for a longer period of time. Goat cheese samples were prepared from raw goat milk and treated under four different freezing methods:1) natural convection of air (- 200C); 2) deep freezing (-700C);3) immersion in eutectic solution of NaCl 23% and 4) cryogenic freezing using liquid nitrogen and compared with a control sample kept at 4-60C. After freezing, the samples were stored for 3 month at -18…-200C then they were thawed and stored for 14 days at 4…60C. The textural and sensory aspects were undertaken using 12 panelists. At the end, the samples were classified, depending on the score obtained from good to unsatisfactory.Eugenia Mihaela PRICOPStefan cel Mare University of Suceavaarticlegoat cheesefreezing methodslong term storageFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 16, Iss 4, Pp 245-249 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	goat cheese freezing methods long term storage Food processing and manufacture TP368-456
spellingShingle	goat cheese freezing methods long term storage Food processing and manufacture TP368-456 Eugenia Mihaela PRICOP SENSORY EVALUATION OF GOAT MILK CHEESE UNDER DIFFERENT FREEZING CONDITIONS
description	The purpose of this paper is to investigate the effects of different freezing treatments on textural and sensorial characteristics of goat cheese in order to explore the possibility of storing for a longer period of time. Goat cheese samples were prepared from raw goat milk and treated under four different freezing methods:1) natural convection of air (- 200C); 2) deep freezing (-700C);3) immersion in eutectic solution of NaCl 23% and 4) cryogenic freezing using liquid nitrogen and compared with a control sample kept at 4-60C. After freezing, the samples were stored for 3 month at -18…-200C then they were thawed and stored for 14 days at 4…60C. The textural and sensory aspects were undertaken using 12 panelists. At the end, the samples were classified, depending on the score obtained from good to unsatisfactory.
format	article
author	Eugenia Mihaela PRICOP
author_facet	Eugenia Mihaela PRICOP
author_sort	Eugenia Mihaela PRICOP
title	SENSORY EVALUATION OF GOAT MILK CHEESE UNDER DIFFERENT FREEZING CONDITIONS
title_short	SENSORY EVALUATION OF GOAT MILK CHEESE UNDER DIFFERENT FREEZING CONDITIONS
title_full	SENSORY EVALUATION OF GOAT MILK CHEESE UNDER DIFFERENT FREEZING CONDITIONS
title_fullStr	SENSORY EVALUATION OF GOAT MILK CHEESE UNDER DIFFERENT FREEZING CONDITIONS
title_full_unstemmed	SENSORY EVALUATION OF GOAT MILK CHEESE UNDER DIFFERENT FREEZING CONDITIONS
title_sort	sensory evaluation of goat milk cheese under different freezing conditions
publisher	Stefan cel Mare University of Suceava
publishDate	2017
url	https://doaj.org/article/bce2635a09024daca72f53336d892c20
work_keys_str_mv	AT eugeniamihaelapricop sensoryevaluationofgoatmilkcheeseunderdifferentfreezingconditions
_version_	1718376521950822400

SENSORY EVALUATION OF GOAT MILK CHEESE UNDER DIFFERENT FREEZING CONDITIONS

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