Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production

Abstract

The aim of the study was to evaluate the chemical composition, colour and sensory profile of rennet goat cheeses, taking into account their geographic region of production. The relationships between the botanical composition of the goats’ pasture to the fatty acid (FA) profiles and health indicators of the fat of cheese produced from their milk in artisanal conditions were also determined. Grazing of goats on natural pastures with greater floristic richness and, above all, the presence of more meadow species and herbs, not only increased the proportions of beneficial FAs in the cheese but also improved sensory characteristics valued by consumers.

Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin

“…The increase in goat milk production and processing that has occurred in recente years is mainly due to new food trends (Barlowska et al, 2018). Goat rearing is a low cost alternative for dairy production in underdeveloped and developing countries (Schwarz et al, 2017).…”

“…Consumers want products that have food quality and safety, sensory attractiveness and nutritional value (Linares et al, 2017). Products made from goat's milk, for example fermented goat's milk (Mituniewicz-Ma lek et al, 2019), goat's milk yogurt (Beltran et al, 2018), goat's cheese (Barlowska et al, 2018), meet consumer needs.…”

The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced‐fat mozzarella cheese‐like product

“…Cheese has shown good performance as a probiotic carrier, and the inclusion of probiotic cheese might have a synergic effect with the potential to manage certain health risks . The consumption of mozzarella cheese has increased in recent years, and consumers are increasingly aware of health effects and fat intake, tending to reduce their calorie intake and pursue low‐fat food products. Although the production of low‐fat cheeses has increased significantly, fat is extremely important with respect to the taste, flavor, texture and processing characteristics of cheese.…”

Relationship Between the Fatty Acid Profiles and Gut Bacterial Communities of the Chinese Mitten Crab (Eriocheir sinensis) From Ecologically Different Habitats

“…Similarly, Rude et al (2016) demonstrated that the FA profiles of the bluegill differed significantly on the basis of habitat, suggesting that FA profiles can be used as biomarkers for fish habitat. Other studies conducted on terrestrial animals have also shown that the FA composition of milk, muscle, and other tissues can be linked to the geographic origin of these animals (Rutkowska et al, 2015;Kumar et al, 2016;Barłowska et al, 2018). Furthermore, in a study that focused on microbiota and lipids, it was found that the composition of lipids (in particular that of PUFAs) and microbiota in milk differed in animals raised in different geographic locations (Kumar et al, 2016).…”

“…One of the reasons for this variation is the environment. In a study directed to see how goat milk is influenced by the environment, it was found that raising goats in certain geographic regions increased the proportion of beneficial FAs in milk and enhanced the qualities valued by consumers (Barłowska et al, 2018). In addition, in cow milk it was discovered that the high levels of linoleic acid (CLA), vaccenic acid (VA), total C18:1trans, and gamma-linolenic acid (GLA, C18:39c12c15c n-6), alpha-linolenic acid (ALA, C18:39c12c15c), were indicative of the Polish mountainous regions while the short-chain saturated FAs (SCFA, C4:0-C11:0), of the lowland (Rutkowska et al, 2015).…”