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Article

Sensory and Microbiological Evaluation of Artisanal Garrafa Ice Cream Made with Goat and Cow Milk

by
Homero Salinas-González
1,*,
Luis Maconetzín Isidro-Requejo
2,*,
Francisco Javier Pastor-López
2 and
Enrique Hernández-Leal
3
1
Cooperative Extension and Research, Lincoln University of Missouri, Jefferson City, MO 65101, USA
2
Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Campo Experimental La Laguna, Blvd. José Santos Valdez 1200 Pte., Matamoros Coahuila CP 27087, Mexico
3
Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Campo Experimental Delicias, Carretera Delicias-Rosales km 2, Colonia Centro, Ciudad Delicias, Chihuahua CP 33000, Mexico
*
Authors to whom correspondence should be addressed.
Gastronomy 2025, 3(3), 14; https://doi.org/10.3390/gastronomy3030014
Submission received: 26 April 2025 / Revised: 21 June 2025 / Accepted: 16 July 2025 / Published: 18 August 2025

Abstract

This study aimed to produce and evaluate artisanal garrafa ice cream made with goat milk, performing microbiological analysis and sensory evaluation, and comparing it with cow milk-based ice cream. Pasteurized goat and cow milk were used to prepare pecan and chocolate cookie-flavored ice creams. Microbiological tests confirmed the absence of total and fecal coliforms, as well as aerobic mesophiles, indicating adherence to Good Manufacturing and Hygiene Practices. All products complied with the microbiological safety limits established by Mexican Official Standards. Sensory evaluation techniques are essential for assessing how attributes such as appearance, aroma, color, flavor, and texture influence consumer preferences for dairy products. A sensory evaluation was conducted with 72 untrained panelists. Among all samples, pecan-flavored goat milk ice cream received the highest preference, particularly for its taste and texture. Panelists also noted differences in color and odor between goat and cow milk ice creams. The sensory analysis highlighted the distinctive organoleptic properties of goat milk ice cream and its potential for consumer acceptance. These findings suggest that artisanal goat milk ice cream, especially the pecan variety, can successfully compete with traditional cow milk products in the expanding market for innovative and high-quality dairy foods.

1. Introduction

Goat milk production plays an important global role, especially in developing regions where 97% of the world’s goat population is concentrated, supporting the livelihoods of smallholders and low-income farmers [1]. In Mexico, goat milk is particularly relevant in arid and semi-arid regions, where it offers opportunities not for fresh consumption but for value-added products such as cheeses, candies, and ice cream [2,3]. Recent studies emphasize the need to strengthen dairy goat systems through integrated management, innovation in processing, and development of diversified goat milk products [4].
Goat farming plays a crucial role in national and socioeconomic development, particularly in rural communities. In 2023, goat milk production in the rural and underserved areas of the Comarca Lagunera reached 59,073 L, generating a total value of US$24,446. The Comarca Lagunera is acknowledged as the leading region for goat milk production in Mexico [5].
Goat milk possesses remarkable nutritional qualities, including proteins, vitamins, iron, zinc, and water. Furthermore, it has been associated with improved digestibility, lower lactose content, lower allergenicity, and a higher concentration of minerals such as calcium when compared to cow’s milk [6,7]. Goat milk differs from cow milk in its protein profile, containing lower levels of allergenic αs1-casein and predominantly A2-type β-casein, which reduces allergenic potential, enhances digestibility, and promotes the release of beneficial bioactive peptides, making it an increasingly valuable option for both general and infant nutrition [8]. However, in Mexico, there is currently no differentiated pricing for goat milk as observed in some European countries. In the Comarca Lagunera, goat farmers mainly sell milk to Chilchota and Coronado at 10 pesos per liter (US$0.45 as of July 2024), and some make panela, soft toffee, or sweet cheeses.
According to the Official Mexican Standard NOM-243-SSA1-2010 [9]. Ice creams and sorbets are defined as foods produced by freezing with or without agitation, from a pasteurized mixture that may include a combination of dairy ingredients, vegetable fats, fruits, eggs and their derivatives, flavorings, sweeteners, and other food additives. Given its nutritional profile, goat milk may serve as a valuable raw material for innovation, product development, and value addition [10].
One opportunity for goat farmers is the production of artisanal garrafa ice cream, a traditional Mexican frozen dessert. Artisanal garrafa ice cream is categorized as a frozen sweet product. In general, the characteristics that differentiate ice cream include the type and amount of milk and its fat content. The nutritional value of ice cream is determined by the nutrients in the milk used [11].
Ice cream is a frozen dairy product prepared from pasteurized milk that is emulsified by churning to incorporate air and achieve homogeneity and consistency among the ingredients. The ice cream mix typically consists of milk, sugar, water, flavorings, seasonal fruits, edible seeds, stabilizers, and emulsifiers. Stabilizers contribute to the texture and firmness by retaining water and air, while emulsifiers facilitate ingredient homogeneity and prevent the separation of immiscible particles. The mixture is then subjected to a freezing process to mature, followed by storage and marketing. This traditional garrafa-style ice cream offers the potential to be an innovative dessert accessible and enjoyable to people of all ages [11,12].
Consumer acceptance of food products is closely tied to sensory perception; however, it is common for highly nutritious foods to be poorly received by consumers. Sensory evaluation refers to the assessment of a product’s organoleptic properties such as color, aroma, flavor, texture, and appearance [13]. Sensory evaluation methods are widely used to understand how these attributes influence consumer preferences for dairy products [14]. Sensory evaluation is not only key for gaining consumer approval but also plays a vital role in the development of new products. A dairy product made from goat milk, for example, may display different organoleptic characteristics from those made with cow milk [15,16].
Therefore, the objective of this study was to prepare artisanal garrafa ice cream using goat milk, conduct microbiological analysis and sensory evaluations, and compare it with artisanal garrafa ice cream made from cow milk.

2. Materials and Methods

Biological Material. Goat and cow milk were donated by farmer Gonzalo Zárate Martínez, located in the Sacrificio ejido, in the municipality of Matamoros, Coahuila, Mexico. This rural area is geographically situated at 25°25′47″ North latitude and −103°12′31″ West longitude, at an altitude of 1130 m above sea level.
Both the milk pasteurization and artisanal garrafa ice cream production processes were conducted at the Lactology Workshop. Microbiological analyses were carried out in the Food Safety and Added Value Laboratory of INIFAP—Campo Experimental La Laguna, based in Matamoros, Coahuila, Mexico. Due to resource constraints and lack of analytical equipment, the present study focused on microbiological safety and sensory analysis, which were aligned with our rural dairy development objective. However, future studies will include nutritional profiling.
Pasteurization of Milk. The pasteurization procedure for both goat and cow milk followed the guidelines outlined in NOM-243-SSA1-2010 [9], with some modifications. Freshly milked goat and cow milk were filtered through a cloth to remove impurities from manual milking done outside the barn. Slow pasteurization was carried out by heating the milk in a bain-marie at 65–68 °C for 30 min, after which the temperature was reduced to 4 °C.
Formulation and Production of Artisanal Garrafa Ice Cream. Four artisanal garrafa ice cream samples were prepared with pecan and chocolate cookie flavors using both goat and cow milk. Table 1 presents the respective formulations for the pecan and chocolate cookie-flavored ice creams made from goat and cow milk.
Preparation of Ice Cream Mixtures. Milk cooled to 4 °C was mixed with cornstarch and sugar. Subsequently, vanilla extract and either pecan or cookie flavoring were added, and the ingredients were homogenized thoroughly. Chopped pecans or chocolate cookies were then incorporated into each respective milk mixture. The final blend was poured into the stainless-steel cylinder of a home 4-quart wooden bucket ice cream maker, Oster brand, model FRSTIC-WDB-001. Ice and coarse salt were placed in the surrounding container, and the device was operated for approximately 45 to 60 min until the desired texture was achieved [17].
Microbiological Analysis of Goat and Cow Milk. The microbiological safety of raw and pasteurized goat and cow milk was evaluated in accordance with NOM-243-SSA1-2010 [9]. Analyses included the enumeration of Total Coliforms (TC) and Fecal Coliforms (FC), reported in Colony Forming Units per milliliter (CFU/mL). Serial dilutions were prepared in sterile tubes containing 9 mL of saline solution, with dilution factors of 1 × 10−1, 1 × 10−2, and 1 × 10−3. One milliliter of each sample was transferred into Petri dishes. Violet Red Bile Agar (VRBA) was then added, and the plates were incubated at 35 °C for 24 h for TC and 42 °C for 48 h for FC determination. Additionally, the Phosphatase test was performed using the Lacto-Zyma kit by Hycell de México (±0.5 mU/mL accuracy), following the manufacturer’s established protocol.
Microbiological Analysis of Artisanal Ice Cream. The microbiological safety of the pecan and chocolate cookie artisanal ice creams made from pasteurized goat and cow milk was assessed in compliance with NOM-036-SSA1-1993. Analyses included counts of TC, FC, and aerobic mesophilic bacteria, expressed as CFU per gram (CFU/g). Ten grams of each ice cream sample were weighed into sterile containers and allowed to melt. Serial dilutions (1 × 10−1, 1 × 10−2, 1 × 10−3) were prepared using 9 mL of sterile saline solution. One milliliter of each dilution was transferred to Petri dishes. VRBA was used for TC (incubated at 35 °C for 24 h) and FC (incubated at 42 °C for 48 h). For aerobic mesophiles, standard plate count agar was used and incubated at 4 °C for five days.
Sensory Evaluation of Artisanal Ice Cream. The sensory evaluation was conducted in Room B of the INIFAP–Campo Experimental La Laguna, located in Matamoros, Coahuila, Mexico (coordinates: 25°31′41″ N, 103°13′49″ W, elevation: 1120 m above sea level). The evaluation aimed to compare the pecan and chocolate cookie ice creams made from goat and cow milk.
A total of 72 untrained panelists participated in the study. All participants reported liking traditional garrafa-style ice cream, had no allergies to goat or cow milk, and voluntarily agreed to participate. Informed consent was obtained from all participants prior to the sensory evaluation. The sensory evaluation employed a hedonic scale test to determine consumer preferences between the two types of milk used in the artisanal ice creams.
Each participant received four samples, each in a transparent glass container labeled with a random four-digit code, as follows:
Goat milk, pecan ice cream: Code 6713
Cow milk, pecan ice cream: Code 2594
Goat milk, chocolate cookie ice cream: Code 1980
Cow milk, chocolate cookie ice cream: Code 3674
Each portion weighed 40 g. All ice cream samples were served at approximately −12 °C–14 °C. Ingredient quantities were standardized based on previous traditional recipes used in the region, ensuring flavor consistency. Participants evaluated color, odor, taste, and texture, and were asked to complete a questionnaire based on a nine-point hedonic scale [18]: (9 = I like it very much, 8 = I like it a lot, 7 = I like it moderately, 6 = I like it a little, 5 = Neutral, 4 = I dislike it slightly, 3 = I dislike it moderately, 2 = I dislike it a lot, 1 = I dislike it very much). These attributes were considered critical for the acceptance of artisanal ice cream made with goat and cow milk [13,19].
Statistical Analysis. Sensory evaluation data were analyzed using a completely randomized design. Analysis of Variance (ANOVA) was performed to detect significant differences among treatments. Tukey’s post hoc test was applied to compare means using InfoStat software (version 2010). Results were reported as mean ± standard deviation (SD), with statistical significance set at p < 0.05.

3. Results

3.1. Microbiological Analysis and Phosphatase Test of Goat and Cow Milk

Unpasteurized or inadequately pasteurized milk may harbor pathogenic microorganisms that pose a risk of gastrointestinal illness to consumers [20]. Table 2 presents the results of microbiological evaluations and phosphatase testing for raw and pasteurized goat and cow milk. A high count of Total Coliforms (TC) and Fecal Coliforms (FC), measured in colony-forming units (CFU/mL), was observed in raw milk, exceeding the limits permitted by the Mexican Official Standard.
According to NOM-243-SSA1-2010, pasteurized milk must contain ≤10 CFU/mL of TC; no specific limit is set for FC. Pasteurized samples of both goat and cow milk showed no detectable TC or FC, indicating effective microbial control. Coliform contamination may originate from multiple sources during milking, including the hands of the milker, collecting equipment, or the animals themselves. These findings are consistent with prior research, which identified the storage vat as a primary source of contamination during milking operations [21].
The phosphatase test was negative for all pasteurized samples (Table 2), confirming the effectiveness of the thermal process. This test serves as a key indicator of successful pasteurization, as it detects the inactivation of natural enzymes present in milk [22]. Based on these findings, the milk was deemed microbiologically safe for use in the production of artisanal garrafa ice cream.

3.2. Microbiological Analysis of Artisanal Ice Creams

The microbial quality of milk-derived products is strongly influenced by the initial quality of raw milk. In recent years, various foodborne illnesses have been associated with the consumption of contaminated dairy products, especially when pasteurization is inadequate [23,24]. Table 3 summarizes the microbiological results for the artisanal ice creams produced using goat and cow milk.
All ice cream samples, regardless of milk type or flavor, showed an absence of TC and FC, indicating that the pasteurization and handling procedures were microbiologically safe. Aerobic mesophilic bacteria were present but remained within acceptable limits established by NOM-036-SSA1-1993 [25]. These results highlight that Good Manufacturing Practices (GMP) and proper hygiene were maintained throughout production. It is worth noting that Mexico currently lacks a specific regulatory standard for evaluating the microbiological safety and quality of goat milk and its by-products.

3.3. Acceptance and Sensory Evaluation

3.3.1. Acceptance and Sensory Evaluation of Pecan-Flavored Artisanal Ice Cream Made with Goat and Cow Milk

Hedonic scale ratings provide insight into consumer preferences and play a crucial role in evaluating how sensory attributes influence the acceptability of food and beverage products [26,27]. Figure 1 displays the results of the sensory evaluation for pecan-flavored artisanal ice cream prepared with goat and cow milk, as judged by a panel of 72 untrained consumers.
Panelists who were untrained in the use of the hedonic scale and selected the response “I like it a lot” expressed a preference for the artisanal ice cream made with goat milk in all evaluated attributes—color, odor, taste, and texture. The differences between the goat and cow milk-based ice creams were statistically significant (p < 0.05), suggesting that the goat milk-based product was better received overall.
In the “I like it” category, panelists showed a preference for the color and odor of the cow milk-based artisanal ice cream, whereas the taste and texture of the goat milk-based version were favored. However, these differences were not statistically significant (p > 0.05), indicating that preferences for these attributes were more balanced between both milk types.
In the “I don’t like it” category, a greater number of panelists leaned toward disliking the cow milk-based ice cream, particularly in terms of odor, taste, and texture, with statistically significant differences (p < 0.05). In contrast, in the “I dislike it” category, only two panelists expressed dislike for the color, taste, and texture of the cow milk-based artisanal ice cream, and five for the odor. Only one panelist reported disliking the goat milk-based version. No statistically significant differences (p > 0.05) were observed in this category, suggesting no strong aversion toward either type of ice cream.
Overall, goat milk demonstrated a sensory advantage in taste and texture, while cow milk showed a slight preference in color and odor.
General Acceptance. Figure 2 illustrates the overall acceptance ratings for pecan-flavored artisanal ice cream made with goat and cow milk, as evaluated by untrained panelists. A statistically significant difference (p < 0.05) was observed between the two: goat milk-based ice cream received a mean score of 47 ± 4.3ᵃ, while the cow milk-based version scored 35 ± 4.5ᵇ, respectively. This indicates that the goat milk version was more favorably received.

3.3.2. Acceptance and Sensory Evaluation of Chocolate Cookie-Flavored Artisanal Ice Cream Made with Goat and Cow Milk

Figure 3 presents the sensory evaluation of pecan-flavored artisanal ice cream made with goat* and cow milk, assessed by 72 untrained panelists.
Panelists generally preferred the color and odor of the cow milk-based artisanal ice cream, whereas the goat milk version received slightly more favorable responses for taste and texture. On the “like” scale, a greater number of panelists expressed liking for the color and odor of the cow milk ice cream, while taste and texture scored slightly higher for the goat milk ice cream.
On the “neither like nor dislike” scale, nine panelists reported neutrality toward the color of the goat milk ice cream, compared to seven for the cow milk version. Regarding odor, 16 panelists were neutral toward the goat milk ice cream and 14 toward the cow milk version. For taste and texture, similar levels of neutrality were observed, with a slight increase in neutral responses for the goat milk ice cream.
On the “dislike” scale, four panelists disliked the texture of the goat milk ice cream, while three panelists expressed dislike for the odor of the cow milk version. Only one panelist rated the goat milk ice cream as “strongly dislike”, whereas two panelists strongly disliked the color, texture, and taste of the cow milk-based product. Despite individual variations in perception, no statistically significant differences (p > 0.05) were observed between the two milk types across any of the evaluated sensory attributes.
Acceptance. Figure 4 shows that there was no clear preference among untrained panelists between the artisanal ice cream made with goat milk and that made with cow milk. Therefore, no statistically significant difference (p > 0.05) was found in the acceptance of the chocolate cookie-flavored artisanal ice creams.

3.3.3. Overall Acceptance Between Artisanal Ice Cream Made with Goat and Cow Milk

Figure 5 demonstrates that untrained panelists showed a preference for the pecan-flavored artisanal ice cream made with goat milk, compared to the other three varieties. A statistically significant difference (p < 0.05) was observed between the pecan-flavored goat milk ice cream and the other formulations. However, no significant differences (p > 0.05) were found between the pecan-flavored cow milk ice cream and the chocolate cookie-flavored versions made with goat and cow milk.

4. Discussion

The central contribution of this research was whether artisanal garrafa ice cream made with goat milk differs in microbiological safety and sensory acceptance compared to ice cream made with cow milk. The study evaluated both microbial safety and consumer preferences for different flavors (pecan and chocolate cookie) using goat and cow milk. This topic addresses a specific research gap. While the nutritional and hypoallergenic advantages of goat milk are well documented, its use in traditional artisanal ice cream (garrafa) remains underexplored. The study contributes new information on two fronts: (1) consumer sensory acceptance of goat milk-based ice cream and (2) microbial safety in small-scale dairy dessert production. These insights support innovation and commercialization of goat dairy products, especially in rural Mexican regions where goat milk is widely available but underutilized in value-added forms. While the study was conducted in Mexico, the findings contribute broadly to the global discussion on goat milk valorization. Rural producers in many countries face similar constraints and opportunities.
This study applied widely recognized microbial indicators, including total coliforms, fecal coliforms, and aerobic mesophilic counts as appropriate measures to assess the microbiological quality and safety of the product under small-scale rural processing conditions. These indicators are commonly used in preliminary food safety evaluations and are consistent with national regulations (NOM-243-SSA1) and international standards (Codex Alimentarius). While pathogen-specific analyses, such as detection of Staphylococcus aureus and Listeria monocytogenes, may offer additional perspectives in other contexts, the use of indicator organisms provided valid, actionable, and contextually appropriate information for the objectives of this study. As laboratory infrastructure evolves and additional analytical tools become accessible, further studies may explore complementary analyses to broaden the understanding of microbial profiles under different production conditions.
Traditionally, artisanal ice cream is made with water and, in some exceptional cases, with cow milk. However, over time, milk from other animal species and/or alternative sources has been incorporated into ice cream production. Goat milk, owing to its unique nutritional profile, may be well-suited for use in artisanal ice cream across various flavors, and it may offer potential health benefits [28,29,30].
Despite these advantages, consumer acceptance of goat milk and its derivatives remains low, mainly due to the characteristic “goat-like” flavor [31]. This flavor is associated with elevated levels of medium-chain fatty acids, including capric, caprylic, and caproic acids, which are present in higher concentrations in goat milk than in milk from other ruminants [32,33,34]. Previous studies suggest lower consumer acceptance of goat milk due to its strong flavor in dairy products such as cheese. Our findings challenge this perception by showing higher acceptance of pecan-flavored goat milk ice cream. After the sensory evaluation, panelists were informed which ice cream samples had been prepared using goat and cow milk. Interestingly, untrained panelists expressed a clear preference for the pecan-flavored ice cream made with goat milk. Several participants noted that the goat milk-based ice cream did not present a noticeable goat-like odor or flavor. This outcome is likely attributable to the implementation of proper hygiene practices during milking, as well as strict adherence to good manufacturing practices throughout the pasteurization process and artisanal ice cream preparation. Given the study’s goal to evaluate community-level acceptance, the use of untrained local consumers was intentional. Future research may include sensory trained panels or segmentation by age and gender. An important methodological opportunity in this study lies in the potential for future blind or double-blind sensory evaluations. Although this sensory analysis was conducted under unblinded conditions, future applications of blind testing could provide more objective and unbiased insights into consumer preferences, strengthening the credibility and reproducibility of results in artisanal dairy product research.
Comparable findings were reported in a study conducted in Costa Rica [32], where ice cream made with 100% goat milk, 100% cow milk, and a 50:50 blend showed no statistically significant differences (p > 0.05) in physicochemical or sensory attributes across flavors such as strawberry and vanilla. Differences were primarily influenced by flavor additives like toppings rather than the milk type. The study concluded that goat milk can be effectively used to produce high-quality ice cream with good consumer acceptance, supporting our findings that pecan-flavored goat milk ice cream was highly preferred [11].
It is well-established that flavor and odor are among the most influential attributes in consumer selection and consumption of goat milk-based dairy products. Therefore, the sensory characteristics of goat milk ice cream play a pivotal role in its acceptance and market potential [35,36].
Despite the potential appeal of goat milk-based ice cream, international consumption patterns indicate that it remains one of the least consumed goat and sheep dairy products. In a comparative study across Latin America, Europe, and Asia, only 5.2% of respondents reported consuming goat or sheep milk ice cream, with higher rates in Bangladesh (11.9%) and Greece (9.6%), and lower rates in countries like Chile (1.5%) and Spain (1.9%). In Mexico, 6% of respondents consumed such ice creams, slightly above the global average. These differences (p < 0.001) suggest that cultural preferences, market access, and product familiarity play a key role in shaping consumer behavior toward goat milk ice cream [37].
Recent developments in goat milk dairy product innovation provide valuable directions for future research and product development in Mexico. A 2024 study conducted at the University of Al-Qasim Green demonstrated the feasibility of producing goat milk yogurt ice cream, showing that a 75:25 ratio of goat milk ice cream to goat milk yogurt optimized physical properties such as pH, acidity, and melting rate, while also enhancing flavor and texture acceptability. This suggests that combining fermented goat milk products could be a viable strategy to boost nutritional quality and consumer appeal [38].
Despite the known benefits of goat milk, technological challenges persist due to its unique composition, including lower αs1-casein and higher β-casein levels, smaller fat globules, and elevated medium-chain fatty acids. These factors can negatively affect texture, gel strength, and flavor, resulting in fragile structures, lower yields, and a pronounced goat taste. A recent review highlights that adjusting processing parameters, such as thermal treatment, enzymatic cross-linking, blending with bovine milk, or membrane filtration can improve textural and sensory outcomes in goat milk products. For instance, increasing fat content from 8% to 12% was shown to reduce the melting rate in goat milk ice cream, and enzyme use prolonged melting time and enhanced protein structure. Other successful interventions include using inulin as a fat replacer, chocolate or passion fruit to mask goat flavors, and stevia or grass jelly for structural or sensory improvements [39].
Ice cream with frozen yogurt enriched with 5% lotus seed powder and 5% cocoa powder has shown promising results in improving texture, firmness, and overall sensory acceptance. This approach not only enhances nutritional value but also reduces air incorporation during freezing. Future research can optimize the concentration of lotus seed powder and other natural plants to develop more appealing goat milk frozen desserts [40].
Other studies highlight the potential of goat milk ice cream as a value-added product that can support rural development by offering safe, nutritious, and locally produced dairy options.
Future efforts should prioritize strengthening smallholder systems through the integration of animal health, nutrition, and accessible processing technologies. Community-based and participatory approaches can empower producers to improve product quality, adopt innovations, and access new markets with goat milk-based products such as ice cream, yogurt, and cheese ultimately contributing to improved livelihoods and food security [1].
Taken together, these findings emphasize that strategic formulation and processing adaptations can significantly enhance the acceptability and marketability of goat milk-based ice creams. Applying these approaches in rural-scale production systems, like those studied in this work, could empower local producers to deliver high-quality, consumer-friendly dairy innovations grounded in both tradition and science.

5. Conclusions

This study confirmed the microbiological safety and consumer acceptance of goat milk-based artisanal garrafa ice cream under rural-scale production conditions. Sensory evaluation revealed notable differences in the organoleptic characteristics of goat and cow milk-based artisanal ice creams, as assessed by untrained panelists. Goat milk ice cream demonstrated superior sensory appeal, specifically when flavored with pecans. Notably, goat milk ice cream flavored with pecans demonstrated the highest sensory acceptance among all samples. This sensory evaluation provides valuable insight into the quality, nutritional potential, and consumer acceptability of goat milk products, supporting their positioning in the market alongside other innovative and stable dairy products.
Moreover, microbiological analysis conducted before and after pasteurization, as well as during the production process of artisanal garrafa ice cream, established a baseline for verifying compliance with quality and safety requirements defined by the Mexican Official Standards for dairy-based ice cream.
Recommendations.
  • Training producers in sensory analysis of artisanal garrafa ice cream is essential to enable them to accurately define, identify, and quantify the sensory attributes of different ice cream varieties. This knowledge will enhance production quality, improve marketing strategies, and ultimately increase profitability. Such efforts will strengthen the competitive position of goat milk products among other popular, innovative, and stable dairy offerings.
  • It is recommended to continue research on blending goat and cow milk in artisanal ice cream production, exploring diverse flavor profiles and the incorporation of seasonal fruits and functional additives to optimize product quality and consumer acceptance.

Author Contributions

Conceptualization, L.M.I.-R. and H.S.-G.; methodology, L.M.I.-R. and F.J.P.-L.; software, H.S.-G.; validation, L.M.I.-R., H.S.-G. and F.J.P.-L.; formal analysis, H.S.-G.; investigation, L.M.I.-R. and E.H.-L.; resources, L.M.I.-R.; data curation, L.M.I.-R.; writing original draft preparation, L.M.I.-R., H.S.-G. and F.J.P.-L.; visualization, F.J.P.-L.; supervision, H.S.-G.; project administration, H.S.-G. All authors have read and agreed to the published version of the manuscript.

Funding

Mexican federal funding from the Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP). Project title: “Market Analysis and Commercialization of Milk and Value-Added Byproducts in the Goat Production System of the Comarca Lagunera Region.” No. 15153733887.

Institutional Review Board Statement

This study involved a non-interventional sensory evaluation of dairy ice cream (“helado de nieve”) in which participants voluntarily tasted food products and provided hedonic feedback through anonymous questionnaires. According to the Mexican national regulations (*Ley General de Salud en Materia de Investigación para la Salud*, Article 17), research that does not involve risk, such as sensory evaluations of food without invasive procedures or collection of sensitive personal data, is classified as “research without risk” and could exempt from formal ethics committee review.

Informed Consent Statement

Verbal informed consent was obtained from the participants. The rationale for utilizing verbal consent is that the research does not collect sensitive personal data. All participants were fully informed of the purpose of the study, assured of their anonymity, and provided verbal informed consent before participation.

Data Availability Statement

The data supporting this study are not publicly available due to privacy concerns and ethical considerations, but may be available from the corresponding author upon reasonable request and with permission from INIFAP’s authority.

Acknowledgments

The authors gratefully acknowledge the support provided through federal funding from the Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP) in Mexico. Special thanks are extended to farmer Gonzalo Zárate for generously providing the goat and cow milk used in the elaboration of the artisanal ice creams. We thank María Francelia Moreno-Ochoa for her support in translation and English editing. The authors also confirm that no Generative AI tools were used in the preparation, writing, or analysis of this manuscript.

Conflicts of Interest

The authors declare no conflicts of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; or in the decision to publish the results.

Abbreviations

The following abbreviations are used in this manuscript:
TCTotal Coliforms
FCFecal Coliforms

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Figure 1. Sensory evaluation of pecan-flavored artisanal ice cream made with goat and cow milk using a 9-point hedonic scale.
Figure 1. Sensory evaluation of pecan-flavored artisanal ice cream made with goat and cow milk using a 9-point hedonic scale.
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Figure 2. Overall acceptance by untrained panelists of pecan-flavored artisanal ice cream made with goat and cow milk. Different superscripts indicate statistically significant differences (p < 0.05).
Figure 2. Overall acceptance by untrained panelists of pecan-flavored artisanal ice cream made with goat and cow milk. Different superscripts indicate statistically significant differences (p < 0.05).
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Figure 3. Sensory evaluation of chocolate cookie-flavored artisanal ice cream made with goat and cow milk using a 9-point hedonic scale.
Figure 3. Sensory evaluation of chocolate cookie-flavored artisanal ice cream made with goat and cow milk using a 9-point hedonic scale.
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Figure 4. Overall acceptance by untrained panelists of the chocolate cookie-flavored artisanal ice cream made with goat and cow milk. Similar superscripts indicate no statistically significant differences (p > 0.05).
Figure 4. Overall acceptance by untrained panelists of the chocolate cookie-flavored artisanal ice cream made with goat and cow milk. Similar superscripts indicate no statistically significant differences (p > 0.05).
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Figure 5. Comparative acceptance of the four artisanal ice cream variants by untrained panelists.
Figure 5. Comparative acceptance of the four artisanal ice cream variants by untrained panelists.
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Table 1. Formulations to produce artisanal garrafa ice cream with goat and cow milk.
Table 1. Formulations to produce artisanal garrafa ice cream with goat and cow milk.
IngredientPecan FlavorChocolate Cookie Flavor
Milk1000 mL1000 mL
Sugar160 g160 g
Cornstarch (flavored)Nut-flavored, 18 gChocolate-flavored, 18 g
Add-insChopped pecans, 5 gChopped-chocolate cookies, 5 g
FlavoringNut flavoring, 1 mLCookie flavoring, 1 mL
Vanilla extract1 mL1 mL
Table 2. CFU/mL count of Total Coliforms (TC), Fecal Coliforms (FC), and phosphatase test results in raw and pasteurized goat and cow milk.
Table 2. CFU/mL count of Total Coliforms (TC), Fecal Coliforms (FC), and phosphatase test results in raw and pasteurized goat and cow milk.
MilkTC (CFU/mL)FC (CFU/mL)Phosphatase Test
Raw goat milk810230+
Pasteurized goat milkAbsentAbsentNegative
Raw cow milk1250480+
Pasteurized cow milkAbsentAbsentNegative
Permissible limits≤20 (CFU/mL)NA *4 (FU/g)
* NA = Not applicable. Source: NOM-243-SSA1-2010.
Table 3. CFU/g count of TC, FC, and aerobic mesophiles in the different ice creams made with goat and cow milk.
Table 3. CFU/g count of TC, FC, and aerobic mesophiles in the different ice creams made with goat and cow milk.
MilkFlavorTotal Coliforms (TC) (CFU/g)Fecal Coliforms (FC) (CFU/g)Aerobic Mesophiles (CFU/g)
GoatPecanAbsentAbsent2550
GoatChocolate cookieAbsentAbsent1870
CowPecanAbsentAbsent2320
CowChocolate cookieAbsentAbsent2100
NOM-036-SSA1-1993 Permissible Limits <100* NA200,000
* NA = Not applicable.
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MDPI and ACS Style

Salinas-González, H.; Isidro-Requejo, L.M.; Pastor-López, F.J.; Hernández-Leal, E. Sensory and Microbiological Evaluation of Artisanal Garrafa Ice Cream Made with Goat and Cow Milk. Gastronomy 2025, 3, 14. https://doi.org/10.3390/gastronomy3030014

AMA Style

Salinas-González H, Isidro-Requejo LM, Pastor-López FJ, Hernández-Leal E. Sensory and Microbiological Evaluation of Artisanal Garrafa Ice Cream Made with Goat and Cow Milk. Gastronomy. 2025; 3(3):14. https://doi.org/10.3390/gastronomy3030014

Chicago/Turabian Style

Salinas-González, Homero, Luis Maconetzín Isidro-Requejo, Francisco Javier Pastor-López, and Enrique Hernández-Leal. 2025. "Sensory and Microbiological Evaluation of Artisanal Garrafa Ice Cream Made with Goat and Cow Milk" Gastronomy 3, no. 3: 14. https://doi.org/10.3390/gastronomy3030014

APA Style

Salinas-González, H., Isidro-Requejo, L. M., Pastor-López, F. J., & Hernández-Leal, E. (2025). Sensory and Microbiological Evaluation of Artisanal Garrafa Ice Cream Made with Goat and Cow Milk. Gastronomy, 3(3), 14. https://doi.org/10.3390/gastronomy3030014

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