Effects of Wild Garlic on Sheep's Milk Cheese
Author Information
Author(s): Agnieszka Pluta-Kubica, Dorota Najgebauer-Lejko, Jacek Domagała, Jana Lakatošová, Marek Šnirc, Jozef Golian, Antonio-José Trujillo
Primary Institution: University of Agriculture in Krakow
Hypothesis
The addition of wild garlic leaves could have a positive influence on the quality of soft sheep’s milk rennet-curd cheese.
Conclusion
Wild garlic leaves can be recommended as an additive in the production of soft sheep’s milk rennet-curd cheese.
Supporting Evidence
- The addition of wild garlic had no significant influence on the cheese’s sensory features.
- Cheese with herbs exhibited a less intensive sour odor and sheep’s milk odor.
- Herbal cheese was more piquant compared to the control.
- Storage time affected the sensory characteristics, with a decrease in overall quality.
Takeaway
This study looked at how adding wild garlic to sheep cheese changes its taste and smell. It found that wild garlic makes the cheese taste different and can be a good addition.
Methodology
The study involved sensory evaluation using a 5-point scale, GC-MS analysis for volatiles, and instrumental determination of color and texture.
Limitations
The study did not assess consumer acceptance of the cheese with wild garlic.
Statistical Information
P-Value
p ≤ 0.01
Statistical Significance
p ≤ 0.05
Digital Object Identifier (DOI)
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