Sensory perception of the fermented goat milk: potential application of the DSC method

BESSA, Martha Eunice de; RODARTE, Miriam Pereira; OTÊNIO, Marcelo Henrique; STRINGHETA, Paulo Cesar; OLIVEIRA, Juliana Mauricio de; BARBOSA, Jucélia Silva; PINTO, Miriam Aparecida de Oliveira

doi:10.1590/1678-457X.05315

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Food Science and Technology

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Research Paper • Food Sci. Technol (Campinas) 36 (3) • Jul-Sep 2016 • https://doi.org/10.1590/1678-457X.05315 copy

Sensory perception of the fermented goat milk: potential application of the DSC method

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Goat milk and its derivatives present proven beneficial health properties; however, some sensory aspects associated to consumers’ expectations restrict the consumption growth for these products. In this work, fermented caprine milk formulations have been evaluated utilizing the methodology of Discourse of the Collective Subject (Discurso do Sujeito Coletivo – DSC) associated to sensory analysis, in order to evaluate the perception of fermented caprine milk by consumers. The physicochemical and microbiological requisites of the fermented milk formulations evaluated during the storage, were according to current legislation. The probiotic characteristics of evaluated formulations were preserved, presenting viable cells counts for Lactobacillus acidophilus LA-5, Bifidobacterium BB-12, and Streptococcus thermophilus higher than 1x10⁶ CFU/mL, along 28 days of storage. The Discourse of the Collective Subject results have shown that the typical taste and flavor, present in products derived from caprine milk, did not influence the purchase intention, which was expressive for all fermented milks. The Discourse of the Collective Subject has elucidated the consumers’ perspective, determining then both, the consumers’ profile and the factors interfering on the acquisition of fermented caprine milk.

Keywords:
Discourse of the Collective Subject; caprine milk; consumer

*Requisites anticipated at IN 37*	*Count in LF1, LF2, and LF3 samples*	*Acceptance criteria* ^* * Values defined at item 7.4 of Normative Guideline # 46 (Brasil, 2007).
Plates standard count	< 3 CFU/mL	Maximum 5•10⁴ CFU/mL
Coliforms at 35 °C	< 3 NMP/mL	Maximum 0.4•10 NMP/mL
Coliforms at 45 °C	< 3 NMP/mL	Maximum 0.1•10 NMP/mL
Salmonella spp.	Absence	Absence

Analysis	LF1	LF2	LF3	IN 46
Acidity^* * Parameters required by that IN nº 46. (g of lactic acid/100 g)	0.73^a	0.74^a	0.75^a	0.6 to 2.0
Fat (%)^* * Parameters required by that IN nº 46.	3.2^a	3.2^a	3.1^a	3.0 to 5.9
Protein (%)	3.57^ab	3.52^b	3.64^a	Minimum 2.9
pH*	4.6^a	4.61^a	4.62^a	-
Total dry extract	12.38^b	12.49^b	13.87^a	-

Attributes	LF1 ^* * Fermented Milk without addition of fruit pulp.	LF2 ^* * Fermented Milk without addition of fruit pulp.	LF3
Flavor	6.42^b ± 0.01	7.14^b ± 0.01	8.28^a ± 0.01
Taste	4.56^b ± 0.01	5.2^b ± 0.01	7.7^a ± 0.1
Viscosity	5.02^b ± 0.03	5.2^b ± 0.03	7.78^a ± 0.02
Acidity	6.66^b ± 0.02	6.84^b ± 0.02	7.62^a ± 0.01

Central idea (1) ^* * It represents the central ideas shared with representativeness higher than 10% of interviewed tasters, after the acceptance tests of fermented goat milks.	Discourse of the Collective Subject (1)
Difference is in the typical taste	“I have noticed that yogurt done with goat milk has a taste in the final. I imagine it is a result from the characteristic taste of goat milk; I think the taste and flavor are both quite different, very peculiar even. I noticed a stronger taste; the strawberry flavor dissembles a lot such taste; the goat milk flavor was quite dissembled.”
Central idea (3) ^* * It represents the central ideas shared with representativeness higher than 10% of interviewed tasters, after the acceptance tests of fermented goat milks.	Discourse of the Collective Subject (3)
Difference is in the acidity	“I have noticed most the acidity. The difference is that it is a little bit sour, a little bit more acid than that which I regularly consume. I have mainly noticed it in the fermented milks without pulp; the acidity is higher in these products.”
Central idea (6) ^* * It represents the central ideas shared with representativeness higher than 10% of interviewed tasters, after the acceptance tests of fermented goat milks.	Discourse of the Collective Subject (6)
The difference is in the taste and flavor	“Taste and flavor are both quite different. The main difference is in the taste; it is possible to notice that it is not fermented cows’ milk. The taste of both “natural products” is quite strong.”
Central idea (8) ^* * It represents the central ideas shared with representativeness higher than 10% of interviewed tasters, after the acceptance tests of fermented goat milks.	Discourse of the Collective Subject (8)
Strawberry taste is good	“I prefer the strawberry fermented milk. I though it is quite similar to the yogurt I regularly drink. I though its taste is lighter and delights me even more than that I regularly drink.”

Central idea (1) ^* * It represents the central ideas shared with representativeness higher than >10% of interviewed tasters, after the acceptance tests of fermented goat milks.	Discourse of the Collective Subject (1)
Recommends it for those who know the benefits, and appreciate products derived from goat’s milk.	“It is highly possible for me, to acquire and indicate this product if I know it well; I would acquire the product and recommend it, considering its nutritional benefits as a functional product, and considering the goat’s milk properties respecting to allergenicity.”
Central idea (2) ^* * It represents the central ideas shared with representativeness higher than >10% of interviewed tasters, after the acceptance tests of fermented goat milks.	Discourse of the Collective Subject (2)
Has appreciated and recommends fermented milks	“The probability is high; 100% of chance for my acquisition of this product in the supermarket shelf. I would recommend it, I didn’t see any difference in goat’s milk respecting to common milk, I really appreciated it. If the product is in the market, I will buy it. It is a different option, agreeable, more natural and without conserving agents; it is good also for people who cannot drink cow’s milk; it is a good alternative, I think it is interesting.”
Central idea (3) ^* * It represents the central ideas shared with representativeness higher than >10% of interviewed tasters, after the acceptance tests of fermented goat milks.	Discourse of the Collective Subject (3)
I recommend it, depending on the price	“I have no restriction. The possibility to recommend it, of course, will depend on its price. I would check the price at first, and if it is similar to that of the product I regularly consume, I would buy and recommend it.”

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[1] *Corresponding author: marthaebessa@hotmail.com