Quality and consumer acceptability of soft-white cheese from goat's milk added with cinnamon and basil

Date

7-2014

Degree

Bachelor of Science in Agriculture

Major Course

Major in Animal Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Maria Cynthia R. Oliveros

Restrictions

Restricted: Not available to the general public and to those bound by the confidentiality agreement. Access is available only after consultation with author/thesis adviser.

Abstract

The proximate composition, chemical characteristics, microbiological quality, sensory attributes, consumer acceptability and product cost of soft-white cheese as affected by the addition of cinnamon and basil were assessed. Experimental treatments include plain soft-white cheese (T1-Control), soft-white cheese added with cinnamon (T2) and soft-white cheese added with basil (T3). The data were analyzed using appropriate statistical analytical methods. Protein, fat and titratable acidity of the soft-white cheese did not differ significantly among treatments. Soft-white cheese added with basil had significantly lower moisture but higher total solids content than the plain soft-white cheese. Addition of basil also significantly lowered the pH of the cheese. The total bacterial count of the cheese did not differ significantly among treatments. No yeast and mold as well as coliform count were observed with the soft-white cheese added with cinnamon and basil. All sensory attributes of the cheese did not differ among treatments. However, appearance, aroma, firmness and flavour had highly positive significant correlation with general acceptability. Goaty flavor had a very strong significant negative correlation with general acceptability. The addition of cinnamon and basil was able to decrease the goaty flavor of the soft-white cheese thereby improving its quality. Test revealed that soft-white cheese added with basil was the most preferred by most of the consumer panellists. The soft-white cheese with basil had significantly lower product yield and higher product cost.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2014 A3 O73

Document Type

Thesis

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