SENSOMETRIC CHARACTERIZATION OF GOAT CHEESES WITH DIFFERENT MATURATION TIMES AND PRESSING TIMES

Abstract

Artisanal cheeses made from goat milk are not only a valuable source of macronutrients, such as proteins and lipids, but are also fundamental elements of our cultural heritage. In the State of Veracruz, there are areas conducive to goat farming due to favorable environmental conditions and vegetation. Currently, in municipalities such as Tatila, Xico and Coatepec, among others, by-products derived from goat milk, such as cheeses, are produced by hand. These cheeses are not only essential in the diet, but also provide cultural identity to the places where they are made. Artisanal cheeses are characterized by their heterogeneous production process, which results in a wide range of sensory qualities. It has been observed that variation in factors of the production process, such as ripening time and pressing time, can give rise to cheeses with different qualities and characteristics. For example, different ripening times can generate different sensory attributes, while pressing times can influence the microstructure of cheeses. From the point of view of production and product positioning in the markets, the interaction between ripening time and pressing time can be a determining factor for consumers' preference or rejection of cheeses. Based on the above, the objective of this research is to characterize artisanal goat cheeses with different ripening and pressing times.