Abstract
Abstract The aim of the present work was to investigate the effects of vacuum packaging and storage time on physicochemical composition, fatty acid content, color, microbiological content and rheological behavior of artisanal fresh goat cheese during refrigerated storage. The results show that both vacuum packaging and storage time had an influence on moisture content, color variation and rind formation, obtaining better visual appearance and higher moisture content in vacuum packed cheeses. The packaging also positively influenced the rheological study, observing that the vacuum packed cheeses at the end of the study exhibited a behavior similar to that of the cheeses at time 0. Vacuum packaging of artisanal goat cheeses represents the possibility of preserving the cheeses for a longer time and thus increasing their shelf life. On the other hand, the decrease in moisture loss also represents an economic benefit for producers.
Highlights
Today, the tendency to consume organic and healthy foods in the world is increasing (Akarca, 2020)
The aim of the present work was to investigate the effects of vacuum packaging and storage time on the physicochemical composition, fatty acids content, color, microbiological content and rheological behavior of artisanal fresh goat cheese during refrigerated storage
The final content of butyric, caproic and caprylic acids are higher in Vacuum packaging (VP) cheeses, which would have an influence on the cheese flavor, since these FFA have a direct impact on the characteristic flavor of goat products
Summary
The tendency to consume organic and healthy foods in the world is increasing (Akarca, 2020). Goats’ milk and the products made from it are perceived by consumers as ecological and having greater health benefits (Popović-Vranjeŝ et al, 2017). Demand for goat milk cheeses, especially for the fresh lactic varieties, has steadily increased among consumers of health and diet foods over the past 20 yr. These lactic-type cheeses are produced by acid coagulation through the addition of indigenous or selected lactic microflora and by addition of a small quantity of rennet. The final product has a high moisture content (50 to 65%), a low pH (4.1 to 4.5), and a short shelf life (
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