Aromatic and sensory profile of Bouhezza raw goat milk cheese
Bouhezza is an Algérian traditional cheese manufactured and ripened inside a goat skin bag “Djeld”. The aim of this study was to characterize the unknown aromatic profile of Bouhezza goat chese during ripening by using SMart Nose, Gas Chromatography Olfactometry (GC/O) tecniques as well as to evaluate cheese sensory profile.
Use of smart nose and GC/MS/O analysis to defi ne volatile fi ngerprint of a goatskin bag cheese “Bouhezza”
The aim of the present work was to evaluate the suitability of a multiple strain SLAB/NSLAB culture on the final characteristics of
PDO Pecorino Siciliano cheese produced in several areas of Sicily different for pedoclimatic conditions, sheep breed, pasture and dairy farmer.
Effect of dehydration by sun or by oven on volatiles and aroma compounds of Trachanas
The objective of this study was to assess whether drying methods (sun vs. oven) of Trachanas influence its aroma profile.
