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

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.