Chemical, textural and organoleptic characteristics of Greek semihard goat cheese made with different starter cultures during ripening and storage

Kondyli, Efthymia; Pappa, Eleni C.; Bosnea, Loulouda; Vlachou, Anna-Maria; Malamou, Evdokia

doi:10.1016/j.idairyj.2023.105717

Cited by 5 publications

(1 citation statement)

References 45 publications

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“…The greater nutritional richness and similarity between sheep and goat milk can be attributed, to some extent, to the evolutionary proximity of both species, which not only involves physiological resemblances but also similar zootechnical and husbandry practices [33,34]. These strategies include genetic selection schemes involving different approaches from those used in cattle [1,35] since practically, the totality of milk production in small ruminants is used for the manufacture of cheese and other dairy products [36,37].…”

Section: Discussionmentioning

confidence: 99%

Exploring Interrelationships between Colour, Composition, and Coagulation Traits of Milk from Cows, Goats, and Sheep

Garzón,

Perea,

Angón

et al. 2024

Foods

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This study explores the interrelationships between the composition, coagulation, and colour of sheep, goat, and cow milk to identify their similarities and differences and to assess whether the relationships between the variables are common to all species or whether they emerge from species-specific relationships. For this purpose, 2400 individual milk samples were analysed. The differences and similarities between the species were determined using discriminant analysis and cluster analysis. The results show a clear differentiation between species. Sheep milk stands out for its cheesemaking capacity and shows similarities with goat milk in composition and coagulation. Nonetheless, colorimetry highlights a greater similarity between sheep and cow milk. Composition and colorimetry were more discriminating than coagulation, and the variables that differed the most were fat, protein, curd yield, lightness, and red–green balance. Using canonical correlation, the interrelationships between the different sets of variables were explored, revealing patterns of common variation and species-specific relationships. Colorimetric variables were closely related to milk solids in all species, while in sheep milk, an inverse relationship with lactose was also identified. Furthermore, a strong relationship was revealed for all species between colour and curd yield. This could be modelled and applied to estimate the technological value of milk, proving colorimetry as a useful tool for the dairy industry.

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Section: Discussionmentioning

confidence: 99%

Exploring Interrelationships between Colour, Composition, and Coagulation Traits of Milk from Cows, Goats, and Sheep

Garzón,

Perea,

Angón

et al. 2024

Foods

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Nutritional quality and microbial diversity of Chhurpe from different milk sources: an ethnic fermented food of high-altitude regions of the Western Himalayas

Choudhary,

Shanu,

Hegde

et al. 2024

Discov Food

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Chhurpe is a naturally fermented traditional dairy food of high altitude Western Himalayan region. They are generally prepared from cow or yak milk and are consumed during harsh winters. The present study was conducted to characterize the different Chhurpe samples traditionally prepared by the ethnic groups utilizing milk from different animal breeds such as cow, yak, Zomo (cow × yak), and Germo (Zomo × yak). Nutritional characterization revealed that 100 g of Chhurpe could completely meet the dietary protein requirements of children and adults with high concentrations of methionine and lysine. Tryptophan and valine were the limiting amino acids among all the Chhurpe samples. Palmitic, stearic, and oleic acids were the predominant fatty acids. The Chhurpe samples were a rich source of micronutrients such as calcium, iron, and zinc meeting above 70% of recommended dietary allowances (RDA) among children (3–10 years) and up to 20% RDA for adults. Culture-independent metagenomic analysis revealed that lactic acid bacteria were the predominant group, consisting of genera such as Lactobacillus, Leuconostoc, Lactococcus, and Streptococcus followed by acetic acid bacteria, mainly Acetobacter. At the species level, Lactobacillus delbrueckii was the abundant strain among all the Chhurpe samples. Species diversity was significantly higher in Chhurpe prepared from Zomo milk. Probiotic bacterial strains such as Lactobacillus helveticus, L. delbrueckii, L. brevis, and Leuconostoc mesenteroides were identified in the Zomo Chhurpe indicating their superior quality. The present study was an attempt to popularize Chhurpe and promote its wider consumption by highlighting its nutritional properties.

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Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation

Viana,

Vasconcelos,

Campos

et al. 2024

International Dairy Journal

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Chemical, textural and organoleptic characteristics of Greek semihard goat cheese made with different starter cultures during ripening and storage

Cited by 5 publications

References 45 publications

Exploring Interrelationships between Colour, Composition, and Coagulation Traits of Milk from Cows, Goats, and Sheep

Exploring Interrelationships between Colour, Composition, and Coagulation Traits of Milk from Cows, Goats, and Sheep

Nutritional quality and microbial diversity of Chhurpe from different milk sources: an ethnic fermented food of high-altitude regions of the Western Himalayas

Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation

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