Factors Affecting Sensory Quality of Goat Milk Cheeses: A Review

A Belgian study shows that the five most important meat attributes for the consumers are as follows: quality, taste, freshness, absence of hormones and healthiness (Verbeke and Viaene, 1999). This corroborates with the results of a French survey by Touraille (1992), who found that sensory properties and security aspects (hormones) of meat are of paramount importance for the consumer. It is important to direct pork production towards an acceptable product adapted to the consumer's demand. The objective of this study is to evaluate in which way and how strong the sensory quality parameters are influenced by different factors.

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Effects of Breed and Stage of Lactation on Milk Fatty Acid Composition of Italian Goat Breeds

Animals ◽

10.3390/ani9100764 ◽

2019 ◽

Vol 9 (10) ◽

pp. 764 ◽

Cited By ~ 2

Author(s):

Sarah Currò ◽

Carmen Manuelian ◽

Massimo De Marchi ◽

Salvatore Claps ◽

Domenico Rufrano ◽

...

Keyword(s):

Fatty Acid ◽

Repeated Measures ◽

Dairy Products ◽

Fixed Effects ◽

Sensory Quality ◽

Mixed Model ◽

Goat Milk ◽

Stage Of Lactation

Fatty acid (FA) profile plays an important role on human health and on sensory quality of dairy products. There is few information about breed influence on milk FA profile of local goat breeds. This study aimed to characterize and compare the milk FA profile of 5 local endangered goat breeds (Garganica, Girgentana, Jonica, Maltese, and Mediterranean Red) and a cosmopolitan breed (Saanen) reared in the same farm during a complete lactation. A total of 252 milk samples were collected monthly from 42 goats (7 goats per breed) and analyzed for gross composition and FA profile. Individual FA was determined using gas-chromatography. Data were analyzed using a mixed model with repeated measures with breed and week of lactation as fixed effects. Results showed that the FA profile was significantly affected by week of lactation and only few FA by breed effect (p < 0.05). Overall, the main differences were found between Saanen and local breeds. This study contributed to the characterization of goat milk FA profile, and it may be of interest for the valorization of milk from local goat breeds which seem to have a healthier profile than milk of the cosmopolitan breed.

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Potential of Seriales, Flacourtia jangomas (Lour.) Raeusch, fruit for wine production

Annals of Tropical Research ◽

10.32945/atr4026.2018 ◽

2018 ◽

pp. 69-76

Author(s):

Lynette Cimafranca ◽

Erlinda Dizon

Keyword(s):

Contact Time ◽

Sensory Quality ◽

Microbial Culture ◽

Wine Production ◽

Factors Affecting ◽

Dummy Variables ◽

Fermentation Temperature ◽

Microbial Strain ◽

Significant Factors

Flacourtia jangomas, locally known as seriales, is one of the indigenous tree species in the island of Leyte, Philippines that is neglected and underutilized. To maximize its utilization, the potential of the commodity for wine-making was explored using the Placket-Burman (PB) experiment, which was carried out to identify the most significant factors affecting the quality of the wine. There were seven variables (n=7) identified, namely; fermentation temperature, contact time, sugar level, dilution, microbial strain and two dummy variables with a total of eight runs. Results show that fermentation temperature, contact time, sugar level and microbial culture significantly affected the sensory quality of seriales wine.

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