Effect of Goat and Cow Milk Ratios on the Physicochemical, Rheological, and Sensory Properties of a Fresh Panela Cheese

Abstract

Fresh cheeses, Panela type, were manufactured from cow milk and with goat milk incorporation, constituting 4 blends of milks (G10:C90, G20:C80, G30:C70, G40:C60, v/v). The cheeses were analyzed to determine the effect of the different goat milk ratios on the physicochemical, textural, rheological, and sensory properties over 15 d of storage. Significant differences in protein (14.6% to 18.5%), fat (13.0% to 19.4%), and moisture contents (51.7% to 61.3%), pH (6.38 to 6.67), color (L > 64.4, a > 1.06, b > 5.14), textural (σ > 14.8 kPa, ε : 0.77 to 0.79, elasticity modulus > 13.5 kPa), and rheological parameters (G' > G'', G': 10.6 to 31.9 kPa, G'': 2.39 to 7.31 kPa, tan δ: 0.21 to 0.24) were detected as a function of the milks ratio, as well as a function of the storage time. The incorporation of goat milk improved the overall quality in the formulation of Panela cheese, enhancing the texture, flavor and aroma, commonly associated with hand-crafted cheeses when they are used in the proper ratio. Furthermore, the nutritional value of the cheese is increased with the incorporation of goat milk, which can contribute to a better consumer health.

The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

“…This corroborates different studies reporting that GM is similar to CM in basic composition [14]. However, other investigations have highlighted contradictory variations in fat content [12,28,30,37]. Some studies have also observed a decrease in protein content [28,30,37], moisture, and salt [30], while others [12] have reported an increase in moisture and fat-in-dry matter (FDM) contents and no significant effects on protein, moisture-in non-fat-substance (MNFS), and salt.…”

“…However, other investigations have highlighted contradictory variations in fat content [12,28,30,37]. Some studies have also observed a decrease in protein content [28,30,37], moisture, and salt [30], while others [12] have reported an increase in moisture and fat-in-dry matter (FDM) contents and no significant effects on protein, moisture-in non-fat-substance (MNFS), and salt. According to Ramírez-López and Vélez-Ruiz [28], no differences were observed for lactose and non-fat solids.…”

“…Moreover, lower rennet coagulation time and weaker rennet strength in GM, when compared to CM, were observed due to differences in composition of individual caseins [8]. Manufacturing differences used to process cheeses (e.g., rennet coagulation properties, ripening temperature, and period) can also lead to a great variation in the final gross composition of cheese [28,30,31].…”

Flavor quality evaluation system of Xinjiang milk knots by using SOM neural network and the fuzzy AHP

“…For flavor evaluation, a trained descriptive sensory panel ( n = 20; 15 females and five males, ages 22–40 years) evaluated the milk knot in triplicate using a milk knot flavor lexicon (creamy aroma, sweet, oxidized aroma, whey, sour aroma, milky rancid, and waxy; Boris et al, 2018; Hailu et al, 2018; Hickey et al, 2018; Jo, Benoist, Ameerally, & Drake, 2018; Ramírez‐López & Vélez‐Ruiz, 2018). Panelists were trained and used the sensory intensity descriptors in Table S1 for experimental samples as described.…”

“…Hailu et al (2018) conducted training in four basic sensory methods of descriptive vocabulary (aroma, appearance, texture, and taste), selecting 10 well‐trained team members to do descriptive sensory analysis, the descriptive vocabulary of selection is silage, moldy, watery, firmness, sweet, salty, and sour. Ramírez‐López and Vélez‐Ruiz (2018) used the technique of “quantitative descriptive analysis” (QDA) to evaluate the texture of milk knot after processing 24 hr. The relationship between sensory and instrumental perception of the milk knot texture was determined by a 5‐point scale (from “zero” to “extreme”) which represents the perceived intensity of each texture attribute in conjunction with a description of the sensory analysis.…”