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Analysis of Water Activity and Gloss of Stored Goat Cheeses According to Consumer Preferences and Tastes

cris.virtual.author-orcid0000-0002-3056-0530
cris.virtualsource.author-orcid06d10121-b0e6-4f91-9088-e47a18081d26
dc.abstract.enPackaging is an integral part of every food product, especially cheese. An important goal is to protect the product from spoiling and drying out. Two types of cheese were tested: soft goat’s cheese and hard goat’s cheese. They were evaluated for gloss, water activity, and colour. The aim of the research was to assess changes in the water activity of goat cheese in correlation with changes in gloss and color during storage in various forms of packaging, depending on consumer habits. The research problem was based on consumer observations regarding the repackaging of dairy products, including goat’s cheese. Consumers have reported such a problem in previous studies. The question was asked: will it be necessary in the future to indicate to the consumer the appropriate form of repackaging for a given goat’s cheese? It was shown that the best packaging for storing open feta-type goat salad cheeses was aluminum foil and hard goat cheeses in the producer’s packaging. The method of storage only affects the change in gloss in the case of goat salad cheese and parameter a* hard cheese. At the same time, the need was noted to develop appropriate packaging that would serve to protect the product from spoilage and would not pose a threat to the natural environment after being thrown into the trash. Wrapping soft goat cheeses in cellulose fiber paper reduced water activity by 5% after 14 days of storage but did not encourage re-consumption. The key task for future research is, therefore, to carry out regular consumer surveys. Therefore, it is necessary to choose (develop) a packaging that would preserve the original quality of the cheeses when stored in these conditions.
dc.abstract.languageen
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Mleczarstwa i Inżynierii Procesowej
dc.contributor.authorKaczyński, Łukasz K.
dc.date.access2024-11-26
dc.date.accessioned2024-12-06T11:15:27Z
dc.date.available2024-12-06T11:15:27Z
dc.date.copyright2024-11-25
dc.date.issued2024
dc.description.abstract<jats:p>Packaging is an integral part of every food product, especially cheese. An important goal is to protect the product from spoiling and drying out. Two types of cheese were tested: soft goat’s cheese and hard goat’s cheese. They were evaluated for gloss, water activity, and colour. The aim of the research was to assess changes in the water activity of goat cheese in correlation with changes in gloss and color during storage in various forms of packaging, depending on consumer habits. The research problem was based on consumer observations regarding the repackaging of dairy products, including goat’s cheese. Consumers have reported such a problem in previous studies. The question was asked: will it be necessary in the future to indicate to the consumer the appropriate form of repackaging for a given goat’s cheese? It was shown that the best packaging for storing open feta-type goat salad cheeses was aluminum foil and hard goat cheeses in the producer’s packaging. The method of storage only affects the change in gloss in the case of goat salad cheese and parameter a* hard cheese. At the same time, the need was noted to develop appropriate packaging that would serve to protect the product from spoilage and would not pose a threat to the natural environment after being thrown into the trash. Wrapping soft goat cheeses in cellulose fiber paper reduced water activity by 5% after 14 days of storage but did not encourage re-consumption. The key task for future research is, therefore, to carry out regular consumer surveys. Therefore, it is necessary to choose (develop) a packaging that would preserve the original quality of the cheeses when stored in these conditions.</jats:p>
dc.description.accesstimeat_publication
dc.description.additionalProjekt PREIDUB
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_research
dc.description.financecost7190,51
dc.description.if4,7
dc.description.number23
dc.description.points100
dc.description.versionfinal_published
dc.description.volume13
dc.identifier.doi10.3390/foods13233789
dc.identifier.issn2304-8158
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2170
dc.identifier.weblinkhttps://www.mdpi.com/2304-8158/13/23/3789
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofFoods
dc.relation.pagesart. 3789
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.engloss
dc.subject.enwater activity
dc.subject.engoat's cheese
dc.subject.encolor
dc.subject.enconsumers
dc.subject.enecologic
dc.subject.plpołysk
dc.subject.plaktywność wody
dc.subject.plser kozi
dc.subject.plkolor
dc.subject.plkonsument
dc.subject.plekologia
dc.titleAnalysis of Water Activity and Gloss of Stored Goat Cheeses According to Consumer Preferences and Tastes
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue23
oaire.citation.volume13
project.funder.namePublikację sfinansowano ze środków Ministerstwa Nauki i Szkolnictwa Wyższego w ramach Strategii Uniwersytetu Przyrodniczego w Poznaniu w latach 2024-2026 w zakresie doskonalenia badań naukowych i prac rozwojowych w priorytetowych obszarach badawczych.