Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time

Stefani Levak, Ivica Kos, Samir Kalit (), Iva Dolenčić Špehar (), Darija Bendelja Ljoljić, Ante Rako and Milna Tudor Kalit
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Stefani Levak: Department of Dairy Science, University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia
Ivica Kos: Department of Animal Science and Technology, University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia
Samir Kalit: Department of Dairy Science, University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia
Iva Dolenčić Špehar: Department of Dairy Science, University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia
Darija Bendelja Ljoljić: Department of Dairy Science, University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia
Ante Rako: Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia
Milna Tudor Kalit: Department of Dairy Science, University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia

Sustainability, 2023, vol. 15, issue 20, 1-14

Abstract: The aim of this study was to investigate the sensory profile of semi-hard goat cheese preserved in an oil mixture (extra virgin olive oil from Mljet and refined sunflower oil; 50:50). Five batches of cheese were made, and each batch was divided into three groups: (i) ripening in air (group 1—control group), (ii) ripening in oil after 10 days of ripening in air (group 2), (iii) ripening in oil after 20 days of ripening in air (group 3). After 60 days of ripening, quantitative descriptive analysis (QDA) was performed by six trained experts and texture was analyzed with a texture analyzer. The correlations between the descriptive sensory scores of texture and the texture analyzer results were significantly related. Compared to the control group, the oil-ripened cheeses had significantly ( p < 0.05) higher oily odor and taste intensity and greater elasticity and stickiness determined by fingers, but thinner rind, lower cross-sectional color intensity, and lower crumbliness in the mouth. Ripening in oil improved rind thickness, taste, texture, and cross-sectional properties. Group 3 cheeses were preferred in terms of appearance, cross-section, odor, and taste, suggesting that prolonged ripening in air before immersion in oil positively affected the sensory characteristics of the cheese.

Keywords: semi-hard goat cheese; ripening in oil; sensory profile; quantitative descriptive analysis; texture (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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