French goat milk cheeses: An overview on their nutritional and sensorial characteristics and their impacts on consumers’ acceptance

Raynal-Ljutovac, Ketsia; Pape, Marie-Annick Le; Gaborit, P.; Barrucand, Pierre

doi:10.1016/j.smallrumres.2011.09.026

Cited by 33 publications

(20 citation statements)

References 39 publications

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“…; Raynal‐Ljutovac et al . ). The addition of probiotic cultures should not result in lower flavour of the cheese samples compared with a similar conventional product.…”

Section: Resultsmentioning

confidence: 97%

The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese

Tomar

2018

Int J of Dairy Tech

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The aim of this study was to evaluate the effects of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis on the organic acid, texture profile and sensory attributes of Tulum cheese. The acidity of sample increased throughout the storage. Storage time influenced the organic acid content of samples (P < 0.0001). Lightness decreased while redness increased (P < 0.05). Cohesiveness decreased during storage, whereas the values of all other Texture Profile Analyses (TPA) parameters increased. The samples produced with L. acidophilus had the highest texture and acceptability ratings, whereas samples produced with B. animalis subsp. lactis had the highest flavour score.

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“…; Raynal‐Ljutovac et al . ). The addition of probiotic cultures should not result in lower flavour of the cheese samples compared with a similar conventional product.…”

Section: Resultsmentioning

confidence: 97%

The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese

Tomar

2018

Int J of Dairy Tech

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“…However, these investigators used a starter culture (containing L. paracasei) to manufacture cheese that was not supplemented with L. acidophilus and thus the observed yield was most likely due to specific characteristics of the product that were primarily related to the technological qualities of the starter culture used. It is well known that the curds obtained via acid precipitation of goat milk (as applied in our study) are fragile, resulting in a low yield of the cheeses obtained using it (Raynal-Ljutovac et al, 2011).…”

Section: Yield Syneresis Ph Aw and Proximate Compositionmentioning

confidence: 99%

“…Similar fatty acid profile was previously reported for creamy ricotta made with a mixture of whey and cow's milk and goat's milk (Borba et al, 2013), fresh goat cheese (Galiou et al, 2015) and low-ripened goat cheese (Poveda & Cabezas, 2006). The presence of higher amounts of long-and medium chain fatty acids and lower levels of short-chain fatty acids, particularly caproic, caprylic and capric acids, in obtained ricotta cheeses is interesting because the residual goat flavor and taste in goat dairy products is mainly attributed to the high content of short-and medium-chain fatty acids (Prandini et al, 2011;Raynal-Ljutovac et al, 2011).…”

Section: Fatty Acid Profilementioning

confidence: 99%

“…Thus, using goat whey to manufacturing the ricotta and maintaining the goat milk content at a minimal level might have contributed to the acceptance of this product because goat whey has a low content of short-and medium-chain fatty acids, which are negatively related to the desired sensory aspects of goat dairy products (Raynal-Ljutovac et al, 2011).…”

Section: Quantitative Descriptive Analysismentioning

confidence: 99%

“…The flavor and taste of goat dairy products are mainly due to the high content of short-and medium-chain fatty acids (such as caproic (C6:0), caprylic (C8:0) and capric (C10:0) fatty acids) in the fat contained in goat milk, which is a commonly cited obstacle to their widespread acceptance (Prandini, Sigolo, & Piva, 2011;Raynal-Ljutovac, Le Pape, Gaborit, & Barrucand, 2011). The lower content of "goat" fatty acids in the whey obtained…”

Section: Introductionmentioning

confidence: 99%

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Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

Meira

Magnani

Júnior

et al. 2015

Food Research International

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This study evaluated the effects of incorporating the probiotics Bifidobacterium animalis subsp. lactis Bb-12 (B. lactis) or Lactobacillus acidophilus La-05 (L. acidophilus) into goat ricotta on the technological, physicochemical, physical and sensory parameters of this product during refrigerated storage, as well as the protective effects of the goat ricotta on the survival of the tested probiotics during exposure to simulated gastrointestinal conditions. Incorporating the tested probiotics did not affect the yield or syneresis of the obtained goat ricotta. The counts of L. acidophilus and B. lactis during the chosen storage period were approximately 6 log CFU/g. The ricotta samples containing a probiotic strain presented smaller and greater amounts of lactose and lactic acid, respectively, and exhibited greater hardness and lower brightness after storage compared with the samples lacking a probiotic. No differences were observed in the fatty acid profiles of the goat ricotta containing or not containing a probiotic. All of the ricotta samples were described as a soft cheese with a homogeneous texture; however, the goat ricotta cheeses containing L. acidophilus or B. lactis were described as having a more acidic flavor. At the end of a challenge using experimental human digestive conditions, the counts of each of the tested probiotic strains were approximately 6 log CFU/g if it had been incorporated into goat ricotta. These results demonstrated the feasibility of incorporating L. acidophilus or B. lactis into goat ricotta because these probiotics did not negatively affect the quality characteristics of this product and suggested that goat ricotta is an efficacious food matrix for maintaining the viability of these probiotics during storage and under the stressful conditions imposed by the human gastrointestinal tract.

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

Polowsky

Coudé

Jimenez-Maroto

et al. 2017

Handbook of Milk of Non‐Bovine Mammals

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French goat milk cheeses: An overview on their nutritional and sensorial characteristics and their impacts on consumers’ acceptance

Cited by 33 publications

References 39 publications

The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese

The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese

Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

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

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