Innovation in the Development of Melted Cheese for Slicing from Fresh Goat Cheese
Keywords:
cheese, consumer, handmade, melted, goat.Abstract
Introduction: The main objective of this work is to develop a milk derivative, melted cheese,with sensory properties suitable for consumption, through a technologically viable processfor artisanal dairy companies in Andalusia, so as to improve the competitiveness of that sector,through the diversification of its production and the use of productive resources.
Method: For the elaboration of melted cheese, fresh cheese was made from pasteurized goatmilk, pressed type, which was crushed and subjected to the casting process. The analyticalmethods were physical - chemical, sensory and statistical analysis.
Results: After the analytical determinations, it is observed that during the smelting processthe dry extract of the final product is increased, as well as the pH by the addition of lacticacid, which is determinant in the structural development. As for the sensory parameters, the‘Odor Butter’ and ‘Odor Baked Milk’ stand out, due to the applied heat treatment, as well asnotes to spices.
Conclusions: The results obtained in this work indicate thepossibility, both from a technological and sensorial pointof view, to develop a block cheese made from fresh goatcheese.
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Copyright (c) 2020 Álvaro Pedregosa Cabrero, Ángel Luis López-Ruiz, Manuel Olalla-Herrera
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