Sensory and Microbiological Evaluation of Artisanal Garrafa Ice Cream Made with Goat and Cow Milk
Abstract
1. Introduction
2. Materials and Methods
3. Results
3.1. Microbiological Analysis and Phosphatase Test of Goat and Cow Milk
3.2. Microbiological Analysis of Artisanal Ice Creams
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
3.3.2. Acceptance and Sensory Evaluation of Chocolate Cookie-Flavored Artisanal Ice Cream Made with Goat and Cow Milk
3.3.3. Overall Acceptance Between Artisanal Ice Cream Made with Goat and Cow Milk
4. Discussion
5. Conclusions
- 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
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Abbreviations
TC | Total Coliforms |
FC | Fecal Coliforms |
References
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Ingredient | Pecan Flavor | Chocolate Cookie Flavor |
---|---|---|
Milk | 1000 mL | 1000 mL |
Sugar | 160 g | 160 g |
Cornstarch (flavored) | Nut-flavored, 18 g | Chocolate-flavored, 18 g |
Add-ins | Chopped pecans, 5 g | Chopped-chocolate cookies, 5 g |
Flavoring | Nut flavoring, 1 mL | Cookie flavoring, 1 mL |
Vanilla extract | 1 mL | 1 mL |
Milk | TC (CFU/mL) | FC (CFU/mL) | Phosphatase Test |
---|---|---|---|
Raw goat milk | 810 | 230 | + |
Pasteurized goat milk | Absent | Absent | Negative |
Raw cow milk | 1250 | 480 | + |
Pasteurized cow milk | Absent | Absent | Negative |
Permissible limits | ≤20 (CFU/mL) | NA * | 4 (FU/g) |
Milk | Flavor | Total Coliforms (TC) (CFU/g) | Fecal Coliforms (FC) (CFU/g) | Aerobic Mesophiles (CFU/g) |
---|---|---|---|---|
Goat | Pecan | Absent | Absent | 2550 |
Goat | Chocolate cookie | Absent | Absent | 1870 |
Cow | Pecan | Absent | Absent | 2320 |
Cow | Chocolate cookie | Absent | Absent | 2100 |
NOM-036-SSA1-1993 Permissible Limits | <100 | * NA | 200,000 |
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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
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 StyleSalinas-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 StyleSalinas-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