Flavor and Sensory Characteristics of Non‐Bovine Species Milk and Their Dairy Products

Polowsky, Pat; Coudé, Bénédicte; Jimenez-Maroto, L.; Johnson, Mark E.; Park, Young W.

doi:10.1002/9781119110316.ch12

Cited by 7 publications

(10 citation statements)

References 108 publications

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“…Therefore, the countries not involved in the commercial production of non-bovine milk product are unable to monetize from this opportunity [ 51 ]. However, for some of the derived products, the flavour of these milks is distinctive and stronger than CM, which constrains its acceptability among many consumers [ 52 , 53 ]. Although mixtures from different species contribute to the overall nutritional profile, many countries, including European countries, do not allow this practice legally [ 54 ].…”

Section: Introductionmentioning

confidence: 99%

Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

Boukria

Hadrami

Sameen

et al. 2020

Foods

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Among developed countries, bovine milk production makes a major contribution towards the economy. Elevating consumer demand for functional foods has triggered a niche for non-bovine milk-based products. Mixing milks from different species can be a strategy to increase the consumption of non-bovine milk and enable consumers and dairy companies to benefit from their nutritional and technological advantages. Thus, this review aimed to gather the most important research on yoghurts derived from processing mixtures of milks of different species. We discuss the impact of milk mixtures (i.e., species and milk ratio) on nutritional, physicochemical, sensory, rheological and microbiological properties of yoghurts. More specifically, this paper only highlights studies that have provided a clear comparison between yoghurts processed from a mixture of two milk species and yoghurts processed from a single species of milk. Finally, certain limitations and future trends are discussed, and some recommendations are suggested for future research.

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Section: Introductionmentioning

confidence: 99%

Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

Boukria

Hadrami

Sameen

et al. 2020

Foods

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“…The results show that the goaty flavor was only mildly pronounced in all the samples analyzed, presumably as a result of good hygiene and careful handling of raw milk. Such a practice limits lipolysis and, consequently, the goaty taste, as well [ 13 , 20 ].…”

Section: Resultsmentioning

confidence: 99%

“…Heat treatment of milk destroys the native goat milk lipase [ 13 ] and could explain why the intensity of goaty flavor did not increase at the late stage of ripening. It should also be pointed out that HHT of milk did not cause an increase of goaty flavor intensity, which could be seen as an advantage since some consumers find it undesirable [ 13 ].…”

Section: Resultsmentioning

confidence: 99%

“…Cheese acceptability and its quality depend greatly on its flavor. Goat milk cheeses are characterized by a unique flavor, often robust and very complex, that makes them different from cow milk cheeses [ 13 ]. Such a unique flavor attracts highly demanding specialty cheese consumers [ 14 ] and satisfying their tastes is a great challenge for producers.…”

Section: Introductionmentioning

confidence: 99%

“…Such a unique flavor attracts highly demanding specialty cheese consumers [ 14 ] and satisfying their tastes is a great challenge for producers. In order to help producers, and to close the gap that exists in scientific research in goat cheese sensory analysis in general [ 13 ], this present study conducted a descriptive sensory analysis to determine the flavor profile of goat cheeses produced from HHTM and from commonly pasteurized milk, in different ripening stages. Descriptive sensory analysis is a costly and time consuming method, and has rarely been done for goat cheese [ 1 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

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High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese

Miloradović

Tomić

Kljajevic

et al. 2021

Foods

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Goat cheeses from high heat treated milk (HHTM: 80 °C/5 min (E1) and 90 °C/5 min (E2)), could be regarded as new products, compared to their analogues made from commonly pasteurized milk (65 °C/30 min (C)). Descriptive analysis and consumer tests with a hedonic scale and JAR scale were part of the product development process. The use of scanning electron microscopy enabled deeper insight into the flavor and texture of the cheeses. In all cheese variants, goaty flavor was mildly pronounced. Young HHTM cheeses also had a pronounced whey and cooked/milky flavor. Consumers found such flavor ‘too intensive’. Unlike the control variant, HHTM cheeses were not described as ‘too hard’. Such improvement in texture was found to be a result of fine, highly branched microstructure, sustained over the course of ripening time and highly incorporated milk fat globules inside the cheese mass. Cluster analysis showed that the largest group of consumers (47.5%) preferred E2 cheese. Although consumers found that most of the cheeses were ‘too salty’, this excess did not decrease their overall acceptance. Neither microstructure analysis nor descriptive sensory analysis of goat white brined cheeses produced from high heat treated milk has been done before.

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Impact of non-bovine milks and milk products on human gut microbiota: A perspective towards sustainable healthy food production

Koirala,

Malav,

Rai

et al. 2024

Trends in Food Science & Technology

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Flavor and Sensory Characteristics of Non‐Bovine Species Milk and Their Dairy Products

Cited by 7 publications

References 108 publications

Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese

Impact of non-bovine milks and milk products on human gut microbiota: A perspective towards sustainable healthy food production

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