The effect of using microencapsulated pro and prebiotics on the aromatic compounds and sensorial properties of synbiotic goat cheese
Sign Up to like & getrecommendations! Published in 2021 at "Food bioscience"
DOI: 10.1016/j.fbio.2021.101233
Abstract: Abstract In this study, synbiotic goat cheese was obtained by adding free and microencapsulated probiotic bacteria and prebiotics to goat milk. Three types of microcapsules containing Lacticaseibacillus casei and Bifidobacterium longum, fructooligosaccharide and inulin were… read more here.
Keywords: goat; effect using; synbiotic goat; goat cheese ... See more keywords
Effect of different O2/CO2 permeable foils on aging of semi-hard goat cheese
Sign Up to like & getrecommendations! Published in 2019 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2018.11.010
Abstract: Abstract The present study focuses on the effect of gas permeability on dry matter, colour, inner- and outer texture, and sensory properties of foil-ripened 0.5 kg semi-hard goat cheese during 3 weeks of ripening (13 °C; 88%… read more here.
Keywords: gas; semi hard; permeability; goat cheese ... See more keywords
Effect of pressing time on sensory attributes of fresh goat cheese: Correlation with emotions and memories evoked in consumers
Sign Up to like & getrecommendations! Published in 2024 at "International Journal of Dairy Technology"
DOI: 10.1111/1471-0307.13085
Abstract: The study determined the impact of pressing time (12, 18 and 24 h) of fresh goat cheese on sensory attributes and their correlation with consumers' cognitive aspects (emotions and memories). Consumers (n = 100) performed the check‐all‐that‐apply technique… read more here.
Keywords: pressing time; fresh goat; emotions memories; sensory attributes ... See more keywords
Impact of lactic acid bacteria coculture on the quality characteristics of goat cheese during ripening.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of dairy science"
DOI: 10.3168/jds.2025-26760
Abstract: Goat cheese is a nutritionally rich product, but it is often associated with a distinctive "goaty" flavor due to volatile compounds such as short-chain fatty acids. Traditional fermentation agents have limited efficacy in enhancing both… read more here.
Keywords: flavor; cheese ripening; lactic acid; acid bacteria ... See more keywords
Effect of Lactose-Reduction in Murciano-Granadina Semi-Hard Goat Cheese on Physicochemical and Sensory Characteristics
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DOI: 10.3390/foods12050996
Abstract: Semi-hard pressed goat’s cheese, a traditional matured cheese in Andalusia, has a residual lactose content that may affect people with intolerance to that carbohydrate. Nowadays, lactose-free dairy products are characterized by presenting a scant sensory… read more here.
Keywords: effect lactose; semi hard; sensory; goat cheese ... See more keywords
Goat Cheese Produced with Sunflower (Helianthus annuus L.) Seed Extract and a Native Culture of Limosilactobacillus mucosae: Characterization and Probiotic Survival
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DOI: 10.3390/foods13182905
Abstract: The microbiological and biochemical properties of a goat cheese produced using Helianthus annuus (sunflower) seed extract as a coagulant and the potentially probiotic autochthonous culture Limosilactobacillus mucosae CNPC007 were examined in comparison to a control… read more here.
Keywords: helianthus annuus; seed; cheese produced; seed extract ... See more keywords
Influence of Autochthonous Lactic Acid Bacteria Cultures on the Microbiota and Biogenic Amine Production in Medium-Ripened Artisan Goat Cheese
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DOI: 10.3390/foods14091561
Abstract: This study evaluated the effects of adding the autochthonous cultures Limosilactobacillus mucosae CNPC007 (LM) and Lactiplantibacillus plantarum CNPC003 (LP), originally isolated from goat milk and goat cheese, respectively, on microbiological safety, microbiota composition (analyzed through… read more here.
Keywords: goat; biogenic amine; amine production; milk ... See more keywords