TY - JOUR
T1 - Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture
AU - Queiroga, Rita de Cássia Ramos do Egypto
AU - Santos, Bárbara Melo
AU - Gomes, Ana Maria Pereira
AU - Monteiro, Maria João
AU - Teixeira, Susana Maria
AU - de Souza, Evandro Leite
AU - Pereira, Carlos José Dias
AU - Pintado, Maria Manuela Estevez
PY - 2013/3/1
Y1 - 2013/3/1
N2 - 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.
AB - 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.
KW - Dairy products
KW - Goat milk
KW - Quality
KW - Semi-hard cheese
UR - http://www.scopus.com/inward/record.url?scp=84867867920&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2012.08.011
DO - 10.1016/j.lwt.2012.08.011
M3 - Article
AN - SCOPUS:84867867920
SN - 0023-6438
VL - 50
SP - 538
EP - 544
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
IS - 2
ER -