Goat Milk Products: Types of Products, Manufacturing Technology, Chemical Composition, and Marketing

Moatsou, Golfo; Park, Young W.

doi:10.1002/9781119110316.ch2.3

Cited by 15 publications

(21 citation statements)

References 180 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Research relating to the sensory properties of these specialty products is scarce due to their recent emergence in the mainstream marketplace. The flavor characteristics of the milk, influence the final flavor of these products, which are much in the same way with cheeses [25,38].…”

Section: Sensory Characteristics Of Caprine Milk Productsmentioning

confidence: 72%

“…Goat cheeses contain 17-18% and 20-30% fat (wet basis) in soft and hard type, respectively, while cow Cheddar cheese contain about 30% fat in general, but lower than sheep or other non-bovine milk cheeses [5,25]. Average diameters of fat globules for goat, cow, buffalo and sheep milks were reported to be 3.49, 4.55, 5.92 and 3.30 μm, respectively ( Table 2).…”

Section: Sensory Characteristics Of Caprine Milk Productsmentioning

confidence: 99%

“…In addition, evidence has shown that goaty flavor and lipolysis are correlated with α s1 -casein genotype. Goat milk with little or no α s1 -casein has a lower fat content and higher lipolysis levels, and thereby shows a more intense goaty flavor [25]. Based on these characteristics of goat milk, the increase of α s1 -casein content in caprine milk by genetic selection scheme succeeded in improving both the coagulation behavior of cheesemilk and sensory properties of the goat milk cheeses [25].…”

Section: Somatic Cell Count (Ssc) On Goat Cheese Sensory Qualitymentioning

confidence: 99%

“…kefir), yogurts, frozen desserts (e.g. frozen yogurt, ice cream), confections, butters, and whey powders [25,37,38]. In the United States, the production of goat milk products especially in cheese products have been tremendously increased in recent two to three decades [25,38].…”

Section: Sensory Characteristics Of Caprine Milk Productsmentioning

confidence: 99%

“…Off-flavor in goat milk can be attributed to the feeds, weeds, forages, chemicals, building materials, colostrum, estrus, mastitic milk, filthy utensils and strainer, unclean milking equipment, slow cooling, odors from bucks, barn and/or milk room. Feeding odorous feeds at least two hours before feeding is not recommended [25].…”

Section: Effect Of Feeds Fed Milking Goats On Sensory Quality Of Cheesementioning

confidence: 99%

See 4 more Smart Citations

Factors Affecting Sensory Quality of Goat Milk Cheeses: A Review

Park¹,

Jeanjulien²,

Siddique³

2017

J Adv Dairy Res

View full text Add to dashboard Cite

The combination of tastes and aromas associated with caprine milk lead to a range of unique flavors and sensory properties that are critical to overall quality of caprine milk and its processed products. Goat milk production has risen dramatically in the past two decades. Since numerous breeds of goats have been raised under different localities, environmental and management conditions in many parts of the world, no single factor can universally describe or identify sensory characteristics of a wide variety of goat cheeses produced and consumed around the world. Rather, there are many factors that influence the flavor and sensory qualities of goat milk cheeses. The flavor of cheese arises from a series of complex reactions involving microbial metabolism and enzymatic reactions which include proteolysis of proteins, lipolysis of fats, and fermentation of carbohydrates. Caprine milk reportedly has more fat, protein and ash, and less lactose than cow milk. The types of pasture fed to an animal not only affect the taste of cheese but the color of the products. Because of the amount of carotene present in large amounts in green forage and its contribution to the yellow color in cheese, cheeses made with spring milk are likely to be more yellowish color than those made with winter milk. Lipolysis of fat causes rancid flavor defect in milk, cheese, and other dairy products, while proteolysis provides a major impact on flavor, aroma, and textural characteristics of most cheese varieties. Much more research needs to be done on the sensory quality of goat milk cheese to show the factors directly causing sensory properties of different varieties of goat milk cheeses. Understanding the complexity of flavors embodied by goat milk and goat milk products further aids in the production of quality products that enhance the consumer acceptability of caprine milk cheese products. This paper explores the current up-to-date reports on various factors associated with sensory qualities of caprine milk cheese products.

show abstract

Section: Sensory Characteristics Of Caprine Milk Productsmentioning

confidence: 72%

Section: Sensory Characteristics Of Caprine Milk Productsmentioning

confidence: 99%

Section: Somatic Cell Count (Ssc) On Goat Cheese Sensory Qualitymentioning

confidence: 99%

Section: Sensory Characteristics Of Caprine Milk Productsmentioning

confidence: 99%

Section: Effect Of Feeds Fed Milking Goats On Sensory Quality Of Cheesementioning

confidence: 99%

See 3 more Smart Citations

Factors Affecting Sensory Quality of Goat Milk Cheeses: A Review

Park¹,

Jeanjulien²,

Siddique³

2017

J Adv Dairy Res

View full text Add to dashboard Cite

show abstract

The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese

Kaczyński

Cais‐Sokolińska

Bielska

et al. 2023

Eur Food Res Technol

View full text Add to dashboard Cite

In this study, the sensory and mechanical aspects of the texture of goat’s milk salad cheese were correlated with the emotional profiles of consumers. Using descriptive sensory analysis and instrumental assessment, the texture profile of goat’s milk salad cheese was compared to cow’s milk salad cheese and Feta cheese. Texture measurements confirmed that goat’s cheese compared to cow’s cheese had more softness and less hardness, and Feta cheese had the highest whiteness index compared to the other cheeses. Goat’s milk salad cheese was much less acceptable to consumers compared to cow’s milk cheese and Feta cheese. Consumers also indicated that the hardness of goat’s cheese was lower than that of cow’s cheese and Feta cheese. A reduction in “stickiness” in comparison with cow’s cheese was also reported; however, it was much higher than that for Feta cheese. The “fracturability” and “graininess” of goat’s cheese was similar to cow’s cheese. Emotional profile analysis showed that goat’s cheese evokes mainly negative emotions. Consumers indicated only one positive emotion in the case of this cheese, which was “healthy”. The most frequently mentioned emotions after the consumption of goat’s cheese were “upset”, “disgusted” and “worried”. Many consumers also indicated “disappointed” and “angry”, which did not occur after the consumption of cow’s cheese. This research shows how important it is to combine several analyses and techniques when evaluating dairy products, including salad cheeses. It is also important that consumer research is enriched by emotional profiling. Graphical abstract

show abstract

Comparative studies on the nutritional and physicochemical properties of yoghurts from cows', goats', and camels' milk powder

Wang

Zhang

et al. 2023

International Dairy Journal

View full text Add to dashboard Cite

Goat Milk Products: Types of Products, Manufacturing Technology, Chemical Composition, and Marketing

Cited by 15 publications

References 180 publications

Factors Affecting Sensory Quality of Goat Milk Cheeses: A Review

Factors Affecting Sensory Quality of Goat Milk Cheeses: A Review

The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese

Comparative studies on the nutritional and physicochemical properties of yoghurts from cows', goats', and camels' milk powder

Contact Info

Product

Resources

About