The consumer acceptance test, using a 5 point-Likert scale, showed an overall acceptance of 3.90 ± 0.79 for GCY, with aroma and consistency being the sensory attributes having highest ratings (4.30 ± 0.80 and 4.20 ± 0.96, respectively). Sensory evaluation led to significant differences between products related to their color and taste. In general, GCY showed a higher protein and fat content and similar features than GMY for most quality parameters, which were highly stable along time. Results indicate that colostrum showed higher coagulation times than goat milk (480 vs. Sensory analysis was applied to detect potential differences between products and to evaluate the acceptance of GCY by consumers. Physicochemical, mechanical, and microbial characteristics of cold storage fermented products were evaluated in a weekly basis for 28 days. Four batches of fermented goat colostrum (GCY) were produced using fermented goat milk (GMY) as a reference. The aim of this study was to investigate the potential use of goat colostrum to produce a yogurt-type product as a novel functional dairy food.
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