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Changes in texture, composition and sensory characteristics of Camembert cheese made from a mixture of goat milk and cow milk during ripening
Author(s) -
Gebreyowhans Solomon,
Zhang Shuwen,
Pang Xiaoyang,
Yang Baoyu,
Wang Tong,
Wu Zheng,
Lu Jing,
Lv Jiaping
Publication year - 2020
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 - 10.1111/1471-0307.12699
Subject(s) - food science , flavour , cow milk , aroma , ripening , sheep milk , composition (language) , chemistry , cheese ripening , philosophy , linguistics
The study was conducted to evaluate the nutritional, textural and sensory characteristics of Camembert cheese made from goat milk, cow milk and their blends. The type of milk used affected yield, physicochemical properties and fatty acid profile of the cheeses. The percentages of C6:0, C8:0 and C10:0 acids were higher in the cheeses containing ≥ 75% goat milk. The sensory evaluation results showed differences in texture, colour, aroma and flavour among the cheeses. Cheeses made with the mixture of cow and goat milk particularly 50% goat milk mixed with 50% cow milk (50G:50C) maintained particular positive nutritional characteristics especially with respect to the mineral contents, fatty acids and consumer acceptability.