Physical, chemical and sensory characteristics of cream goat cheese produced with Saanen and Alpine milk
Abstract
The objective of this study was to evaluate the effect of inclusion of different protein sources in the diet of Saanen and Alpine goat on the physical and chemical parameters and sensory quality of cream goat cheese. The experimental design was based in double balanced 4x4 latin square (four animals by breed x four diets), with different protein sources: soybean meal (SBM), cottonseed meal (CM), cassava foliage hay (CFH) and leucaena hay (LH) in diets. The physical, chemical, texture and color parameters were not influenced (p>0.05) by feed, but the pH, fat, moisture and elasticity of the cheeses were influenced by breed. The levels of pH ranged from 4.24 to 4.43 and lactic acidity from 0.50 to 0.56g lactic acid/100g, fat from 12.31% to 17.85 and moisture ranged from 63.08 to 70.71%. The Alpine presented greater variability in the sensory profile, with the attributes softness, pasty, homogeneity, appearance, acid taste and goat milk taste presented highest variation due different animal. The Saanen presented the same sensorial profile for three animals, only one animal presented variation influenced by the attribute goat milk taste.
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Introduction
The use of goat milk as an excellent food source is undeniable. Goat’s milk has a high biological value and higher digestibility, due to its characteristics, such a lower protein content, smaller amount of casein, higher non-protein nitrogenous substances and slightly higher calcium content, it has beneficial effects for health maintenance, physiological functions, in the nutrition of children and elderly people, and can be consumed without negative effects by people suffering cow milk allergy. This highlights the market potential of goat milk [6-13].
In many countries, the goat´s milk processes takes on great importance. Numerous varieties of goat cheeses are produced worldwide and the large number of varieties of cheese made from goat milk has resulted in a great diversity in the nature of the products. Besides, manufacturing techniques include wide variations in amount and species of organism used in culturing, incubation procedures, and forming or pressing techniques, and variations in aging time and conditions play the most important part in determining the flavor, body and texture of cheese [13].
[10] reported that cheese quality depends closely on the composition and quality of milk, and the quality of these milks can be evaluated by several criteria: sanitary, dietetic, nutritional, technological and after cheese-making under aspects of gustative, rheological, gastronomic and hedonic parameters. All these kinds of quality depend on multi-factors and their interaction. They are mainly linked to their main components (fat, protein, lactose) and to their physico-chemical characteristics, as well as to micro-compounds present regularly or occasionally.
The nutritional characteristics of the milk used to make cheese can vary according to the conditions of milk production, effect of breed and more precisely nutritional, genetic and physiological factors. Most of the data relating to the effects of management practices, milking and technological factors on the nutritional characteristics of milk concerns however cow’s milk and rarely goat’s milk [12-9].
Conclusion
Results obtained from this study indicated that there was no significant effect of feed on cheese composition, color, texture parameters and sensory scores. However, the breed influenced the pH, fat, moisture, elasticity and sensory profiles of the cheeses. The Saanen showed higher pH, fat and moisture, and Alpine higher elasticity of the cheeses. The Saanen breed showed the same sensory profile and Alpine breed showed variations in the sensory profile, not only for presenting variations whitish and buttery aroma. The sour taste, like goat milk, and pasty appearance we noticed a group of samples relating to the Alpine race, justifying their similarities.