Published 2024

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Publication details

Journal : International Dairy Journal , vol. 160 , p. 1–8 , 2024

Publisher : Elsevier

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

Publication type : Academic article

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

Research areas

Sensory sciences

Quality and measurement methods

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Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

This study addresses seasonal variations in goat milk by examining the effects of microfiltration (MF) and micro- and diafiltration (MDF) in standardising goat milk composition for cheese production. The research focuses on MF and MDF treatments at two lactation stages, analysing their impact on the quality of a hard goat milk cheese. Key parameters such as total solids, pH, organic acids, free amino acids, protein profiles, and sensory properties during cheese ripening were evaluated. Sensory attributes were assessed using Quantitative Descriptive Analysis (QDA), revealing different profiles between treatments. The MF cheeses showed a balanced profile, while MDF cheeses varied more in sourness, acidity, and texture, also influenced by lactation stage.

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