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Characterization of goat milk
Pospíchalová, Alžběta ; Burdějová, Lenka (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the sensory evaluation of goat milk. The differences in the sensory properties of goat and cow milk samples were followed. In the theoretical part goat milk is characterized, its composition, physical and chemical properties as well as its sensory properties are described. After that the methods of sensory evaluation are described. In the experimental part three samples were subjected to sensory evaluation, two samples of goat milk and one sample of cow milk, by the untrained assessors, which means common consumers. The observed properties, evaluated using a seven-point scale, were appearance, colour, texture, odour, flavour, off-flavour and the overall acceptability of samples. The results were graphically and statistically processed. The sample of cow milk was evaluated as the best; the acceptability of goat milk was negatively influenced by bitterish taste with the goat off-flavour.
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Comparison of aroma profile of goat vs. cow milk
Pospíchalová, Alžběta ; Saláková,, Alena (referee) ; Vítová, Eva (advisor)
This diploma thesis deals with the comparison of aroma compounds in goat and cow milk. The content of aroma active substances in samples of goat and cow milk, which were analyzed by HS-SPME-GC-MS method, is monitored. In the theoretical part, milk is characterized, its formation in the dairy mammary gland is described, its composition including an overview of aromatic active substances, physical and chemical as well as its sensory properties, milk defects and differences between cow's and goat's milk are described. Further, gas chromatography in combination with solid phase microextraction technique in tandem with mass spectrometry is described. In the experimental part, 13 samples of goat and 8 samples of cow milk were subjected to HS-SPME-GC-MS analysis. Samples were analyzed fresh and after heat treatment. Altogether, 78 volatile substances were identified in the samples. Ketones were the most numerous, aldehydes, alcohols and carboxylic acids were the most abundant chemical groups. There were differences between samples in number as well as in content of the identified compounds, 64 in goat milk and 48 in the cow milk.
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Comparison of aroma profile of goat vs. cow milk
Pospíchalová, Alžběta ; Saláková,, Alena (referee) ; Vítová, Eva (advisor)
This diploma thesis deals with the comparison of aroma compounds in goat and cow milk. The content of aroma active substances in samples of goat and cow milk, which were analyzed by HS-SPME-GC-MS method, is monitored. In the theoretical part, milk is characterized, its formation in the dairy mammary gland is described, its composition including an overview of aromatic active substances, physical and chemical as well as its sensory properties, milk defects and differences between cow's and goat's milk are described. Further, gas chromatography in combination with solid phase microextraction technique in tandem with mass spectrometry is described. In the experimental part, 13 samples of goat and 8 samples of cow milk were subjected to HS-SPME-GC-MS analysis. Samples were analyzed fresh and after heat treatment. Altogether, 78 volatile substances were identified in the samples. Ketones were the most numerous, aldehydes, alcohols and carboxylic acids were the most abundant chemical groups. There were differences between samples in number as well as in content of the identified compounds, 64 in goat milk and 48 in the cow milk.
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Characterization of goat milk
Pospíchalová, Alžběta ; Burdějová, Lenka (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the sensory evaluation of goat milk. The differences in the sensory properties of goat and cow milk samples were followed. In the theoretical part goat milk is characterized, its composition, physical and chemical properties as well as its sensory properties are described. After that the methods of sensory evaluation are described. In the experimental part three samples were subjected to sensory evaluation, two samples of goat milk and one sample of cow milk, by the untrained assessors, which means common consumers. The observed properties, evaluated using a seven-point scale, were appearance, colour, texture, odour, flavour, off-flavour and the overall acceptability of samples. The results were graphically and statistically processed. The sample of cow milk was evaluated as the best; the acceptability of goat milk was negatively influenced by bitterish taste with the goat off-flavour.
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