Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses

Sheehan, Jeremiah J.; Patel, A.D.; Drake, M.A.; McSweeney, P.L.H.

doi:10.1016/j.idairyj.2009.03.009

Cited by 32 publications

(36 citation statements)

References 77 publications

(107 reference statements)

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“…Sheehan et al. () and Queiroga et al. () reported comparable results of FMD 48.66 and 55.69, respectively, for cheeses made with mixtures of cow and goat milk (1:1 ratio).…”

Section: Resultsmentioning

confidence: 80%

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

Vélez‐Ruiz¹

2018

Journal of Food Science

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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.

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“…Sheehan et al. () and Queiroga et al. () reported comparable results of FMD 48.66 and 55.69, respectively, for cheeses made with mixtures of cow and goat milk (1:1 ratio).…”

Section: Resultsmentioning

confidence: 80%

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

Vélez‐Ruiz¹

2018

Journal of Food Science

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“…Possibly, the predominance of the red color over the green color of riboflavin was more pronounced on the first day of whey storage, resulting in the formation of secondary yellow color, and/or transfer of carotenoids from whey to cheese (Sheehan et al, 2009). For the other storage times, compounds of brown color are likely to have prevailed, which are derived from the Maillard reaction, non-enzymatic browning by carbohydrate and protein reactions resulting from the high temperatures used in ricotta processing (Dattatreya and Rankin, 2006).…”

Section: Resultsmentioning

confidence: 99%

Effect of whey storage on physicochemical properties, microstructure and texture profile of ricotta cheese

Souza¹,

Silva²,

Silva³

et al. 2016

Afr. J. Biotechnol.

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The aim of this study is to evaluate the effect of whey storage period (0, 24, 48 and 72 h) on the physicochemical parameters, color, texture and microstructure of fresh ricotta during storage. Sweet whey and acid whey were evaluated based on titratable acidity, pH, fat, cryoscopy, and density, while ricotta was based on yield, fat, protein, ash, acidity, pH, moisture, total solids, color, texture, and microstructure. This was done with analysis of variance in a completely randomized design using Tukey test at 5% probability. Whey pH values increased with storage time. Ricotta made with stored whey had average yield of 5.33%, with decreased fat content and pH, and increased acidity. There were subtle differences in color and texture of ricotta during storage; its hardness and gumminess decreased, resulting in microstructure compression. It is concluded that the production of ricotta with whey stored for up to 72 h makes the product appropriate for consumption.

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“…Cheeses made from goat milk are generally whiter because goats are capable of converting β-carotene into vitamin A and also produce milk fat globules that are smaller in diameter than those in cow milk (Lucas et al, 2008;Park, 2006). Thus, when the cheeses are made from milk mixtures, increasing values of a* are directly related to the higher proportion of goat milk (Sheehan et al, 2009). …”

Section: Color Analysismentioning

confidence: 99%

Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk

et al. 2017

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The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by draining at different pH values: 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with suitable physicochemical, microstructural and textural characteristics. MC50 had lower protein and calcium, with very few strands. MC53 had adequate moisture content, fat, protein and calcium. The cheese yield was higher, the hardness parameters were lower, and the microstructure revealed the presence of long, thin strands, giving it the distinctive texture for this type of cheese. MC56 curd did not reach a good stretching property, requiring longer exposure to heating to obtain the yarn. This resulted in lower retention of fat, lower cheese yield, increased calcium and hardness values, and absence of strands. Dverall, the goat milk presented aptitude for processing this type of cheese, however the pH 5.3 was selected to obtain a product with suitable physicochemical, textural and microstructural characteristics.Keywords: goat milk; mozzarella; cheese; pH; microstructure.Practical Application: Product development for technology transfer to small producers of cheeses made from goat's milk.

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Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses

Cited by 32 publications

References 77 publications

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

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

Effect of whey storage on physicochemical properties, microstructure and texture profile of ricotta cheese

Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk

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