Effects of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese

Abstract

The effects of heat treatment, coagulant source, and starter culture addition on the physicochemical, sensory characteristics, and volatile compounds of goat cheese were evaluated. For this purpose, the goat cheese was produced from raw milk or heat-treated milk coagulated with Cynara cardunculus L. protease or calf rennet. The effect of the starter culture addition was also investigated. No significant differences were observed between the cheeses produced using different coagulants in terms of chemical, microbiological and sensory parameters, and proteolysis levels, but the combination of heat treatment and starter culture addition affected most of the attributes. A total of 27 volatile compounds, including acids, alcohols, esters, ketones, and aldehydes, were identified in the cheeses during ripening. Acidic compounds were the most abundant volatiles in cheeses. The raw milk cheeses had the highest sensory scores, while an unpleasantly bitter taste was recorded for the heat-treated and starter-free milk cheeses.