Chemical and Sensory Data for Hard Goat Cheese Ripening

Featuring chemical, physicochemical, and sensory measurements from a study of hard goat milk cheese ripening during 2021-2022. It includes data on free amino acids, organic acids, volatile compounds, basic composition, and quantitative descriptive sensory analysis (QDA) from cheeses produced across different seasons and farms.

Use Cases

• Analyze the relationship between ripening time and concentrations of free amino acids or volatile compounds.
• Model the effect of production season and farm on sensory analysis QDA scores.
• Investigate correlations between basic composition variables like pH, dry matter, fat, and protein with sensory attributes.
• Assess the impact of milk storage time prior to cheesemaking on organic acid profiles.

Strengths

• Includes multiple data types: chemical, physicochemical, and quantitative descriptive sensory analysis (QDA).
• Covers cheeses produced across different production seasons and farms.
• Data collected at multiple ripening times over the 2021-2022 period.
• Cheeses manufactured under standardized cheesemaking conditions.

Limitations

• Sample size and number of rows are unknown.
• Geographic origin of farms is unspecified.
• Potential for batch effects due to seasonal and farm variations.

Provenance

Source

DataverseNO Harvested Dataverse

Collection Method

Measurements from a study investigating chemical and sensory changes during cheese ripening; samples collected from cheeses produced under standardized conditions.

Time Range

2021-2022

Freshness

Last updated in February 2026.