Physicochemical and sensory analysis of spiced rennet cheese made from frozen goat’s milk

The aim of this research was to analyze the chemical and sensory composition of seasoned rennet cheese produced from frozen goat’s milk. The frozen goat’s milk cheeses were divided into five treatments: seasoned with oregano, basil, without seasoning, black pepper, and Calabrian pepper. The average values obtained for dry extract, moisture, fat, and fat in dry extract were 64.94, 35.05, 22.30, and 34.32%, respectively. Significant differences (p < 0.05) were found between the different types of seasoning for the sensory attributes: taste, aroma, and overall acceptability. In terms of purchase intention, the cheeses seasoned with oregano and basil were highly accepted by the interviewees with 78.89 and 57.78%, respectively. In this context, it was found that it is possible to produce quality rennet cheese made from frozen goat’s milk seasoned with oregano and basil, as they obtained greater acceptance among the treatments, bearing in mind that it is a good alternative to increase the popularity of products from goat farming in Brazil.