Fresh cheese yield and organoleptic characteristics made with positive milk to alcohol test

Abstract

Objective: To determine yield and organoleptic characteristics from cheese made with positive milk to alcohol test.

Design/methodology: Fresh milk was used from cows’ crosses of Brahman x American Brown Swiss, which were maintained in grazing. Eleven judges with semi-trained category were selected. The sensorial analysis was made using triangular, two of five, acceptance, flavor and texture profiles tests. In the taste and texture profiles, a ten-centimeter line was used to indicate intensity. Acceptance test was made with fifty untrained consumers. Data obtained were subjected to an analysis of variance, with the positive or negative response of milk to the alcohol test as the fixed effect; a difference between averages was determined by Tukey's test (P?0.05).

Results: Cheese made with Positive Milk to Alcohol, presented less consumer acceptance (P?0.05), a higher intensity of hardness, porosity and a lower residual taste (P?0.05).

Limitations on study/implications: Alcohol test is variable, so it is necessary to do the test daily to separate the milk.

Finding/conclusion: Cheese made from positive milk to alcohol test has less consumer acceptance due to its organoleptic characteristics.