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Published 2023

Read in Norwegian

Publication details

Journal : International Dairy Journal , vol. 147 , p. 1–11 , 2023

Publisher : Elsevier

International Standard Numbers :
Printed : 0958-6946
Electronic : 1879-0143

Publication type : Academic article

Contributors : Bjørgan, Beate; Varela-Tomasco, Paula; Olsen, Kari; Abdelghani, Ahmed; Johansen, Anne-Grethe; Skeie, Siv Borghild

Research areas

Sensory sciences

Quality and measurement methods

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Kjetil Aune
Chief Librarian


A procedure to produce a hard cheese made from goat milk set to approach Manchego cheese was developed. The effects on cheese characteristics of two scalding temperatures, 38 °C and 40 °C, during cheesemaking were evaluated in an experimental design with three replicate blocks. The cheese was analysed for volatiles, organic acids, proteolysis (as measured by capillary electrophoresis) and sensory properties. After 18 weeks of ripening, sensory descriptive analysis showed that the cheeses had a high total flavour and odour intensity, and a low degree of oxidised flavour. A consumer acceptability test showed that the cheese was liked. Cheese scalded at 40 °C obtained higher concentrations of volatiles and was described as more mature, umami, sweet and sour compared with cheese scalded at 38 °C, which had the highest concentration of organic acids and was described to be slightly more oxidised, bitter, and acidic.