Sensorial Characteristics Of Goat Milk Cheeses Made From Ultra High-Pressure Homogenization-Treated Milk

Ultra-high pressure homogenization (UHPH) is one of the most promising alternatives to traditional thermal treatment of food preservations and diversification. However, little research exists on the sensory characteristics of milk cheeses made from UHPH-treated milk. The aim of the current work was to study the effect of UHPH in goat milk at a pressure of 200 MPa on the sensorial characteristics of goat milk cheeses (UH-cheeses). UHPH was carried out by subjecting milk to single stage (200 MPa) at an inlet temperature of 30 ± 1°C. The results obtained were compared with those from cheeses produced by conventional homogenized-pasteurized (18+2 MPa, 72oC for 15 s, PH-cheeses) and heat-pasteurized (72oC for 15 s, PAcheeses) milks. Cheeses were analysed for pH, moisture content and protein. Instrumental texture was evaluated by uniaxial compression test using a TA-TX2 Texture Analyser, and compared with the sensory description of a panel. No differences in pH values were observed between cheeses at 1 or 60 days of ripening. At first day of ripening, UH-cheeses showed the highest fracture stress and the lowest fracture strain, becoming a less crumbly and deformable cheeses. The lower water available for solvation the protein chains could results in a less easily deformed cheeses. However, at 60 days of ripening, UH-cheeses showed the highest fracture strain, agreeing with the highest moisture content. Higher water content would contribute to a cheese easier to deform. Panellists described UH-cheeses as the firmest and grainiest and less watery cheeses. PH-cheeses were qualified less firm and less grainy than PA-cheeses. However, panellist described PH-cheeses like the springiest, pastiest and most watery cheeses. Panellist preferred PA-cheeses followed by UH-cheeses, with the PH-cheeses being evaluated in the last position.