Premium
Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production
Author(s) -
Barłowska Joanna,
Pastuszka Robert,
Rysiak Anna,
Król Jolanta,
Brodziak Aneta,
KędzierskaMatysek Monika,
Wolanciuk Anna,
Litwińczuk Zygmunt
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12506
Subject(s) - grazing , food science , pasture , species richness , composition (language) , fatty acid , biology , milk production , sheep milk , zoology , botany , ecology , biochemistry , linguistics , philosophy
The aim of the study was to evaluate the chemical composition, colour and sensory profile of rennet goat cheeses, taking into account their geographic region of production. The relationships between the botanical composition of the goats’ pasture to the fatty acid (FA) profiles and health indicators of the fat of cheese produced from their milk in artisanal conditions were also determined. Grazing of goats on natural pastures with greater floristic richness and, above all, the presence of more meadow species and herbs, not only increased the proportions of beneficial FAs in the cheese but also improved sensory characteristics valued by consumers.