Linear regression models for estimating the effect of technological factors on the sensory characteristics of goat cheeses

Abstract

Summary Linear regression models were applied to predict the effect of the breed and technological factors on the sensory characteristic of cheeses. Seventy goat cheeses from forty local producers were analysed. They represented the totality of the Andalusian cheese‐making sector (different goat breeds, type of coagulant, ripening time and heat treatment of milk). Sensory attributes of cheeses were influenced by all the factors studied. Ripening affects all sensory attributes while the breed and the heat treatment are the most influential factors on the flavour and the type of coagulant on the texture attributes of these cheeses. Linear regression models were found to be suitable for studying which factors had an independent influence on the sensory attributes of these cheeses. This work could help researchers and producers to a better sensory characterisation of their products.

Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk

“…The cheeses made with animal rennet showed a higher odour intensity for butter, cake, goat, and butyric/propionic acid olfactory notes than vegetable rennet ones. These observations agree with the findings of researchers for Andalusian goat cheeses [ 14 ]. Cheeses from goats fed with a diet based on dried citrus pulp pellets had higher overall odour intensity and a greater goat olfactory note than the cheeses from goats fed with the control diet.…”

“…Unfortunately, very little research has been conducted on the flavour of goat cheeses [ 14 , 35 , 36 ], and most of these works only give information on the cheeses’ basic tastes or trigeminal sensations [ 28 , 31 , 37 , 38 , 39 ] and not on the odour and aroma attributes characterising them.…”

“…The samples were prepared according to Ruiz Pérez-Cacho et al [ 14 ]. Each taster received one portion of cheese per sample.…”

“…The panel was selected and trained following the ISO [ 15 , 16 , 17 ]. These assessors had previous experience in the sensory analysis of several foods [ 18 , 19 , 20 , 21 , 22 , 23 , 24 ] and had undergone specific training in cheeses [ 14 ]. Testing was performed at the sensory test area under the conditions specified in the ISO [ 25 ].…”

“…The methodology followed is based on the ISO [ 16 , 26 , 27 ]. The odour profile was made following Ruiz Pérez-Cacho et al [ 14 ]. Ten odour attributes were analysed on a non-structured scale of 10 cm (overall intensity, milk, butter, heated milk, cake, toffee, nuts, goat and butyric/propionic acid).…”