Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture

Rita de Cássia Ramos do Egypto Queiroga*, Bárbara Melo Santos, Ana Maria Pereira Gomes, Maria João Monteiro, Susana Maria Teixeira, Evandro Leite de Souza, Carlos José Dias Pereira, Maria Manuela Estevez Pintado

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

90 Citations (Scopus)


This study assesses and compares the nutritional, textural and sensory characteristics of Coalho cheese made from goat's (CGM) or cow's milk (CCM) and their mixture (CCGM) during cold storage for 28 days. Among the assessed physiochemical parameters, the type of milk used during production only influenced (P < 0.05) the moisture, fat and salt contents of the cheeses. CGM and CCGM showed higher (P < 0.05) content of short- and medium-chain fatty acids, such as C6, C8 and C10 and C12, and long-chain polyunsaturated fatty acids C18:2n6c, and lower content of C16 and C16:1. All cheeses presented satisfactory sensory characteristics for most of the assessed parameters. However the addition of cow's milk to goat's milk improved sensory acceptability, mainly through the reduction of goat's milk odor and flavor. Coalho cheese made with the mixture of cow's and goat's milk maintained particular positive nutritional characteristics of goat's cheese, especially with respect to the fatty acids profile, with improved acceptability. All the cheeses maintained, in general, their properties throughout storage time.
Original languageEnglish
Pages (from-to)538-544
Number of pages7
JournalLWT - Food Science and Technology
Issue number2
Publication statusPublished - 1 Mar 2013


  • Dairy products
  • Goat milk
  • Quality
  • Semi-hard cheese


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