Portal de Periódicos da CAPES

Artigo Acesso aberto Produção Nacional Revisado por pares

BIBTEX RIS

Nutritional and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of both

2013; Elsevier BV; Volume: 96; Issue: 12 Linguagem: Inglês

10.3168/jds.2013-6915

1529-9066

Amanda Marília da Silva Sant’Ana, Fabrícia França Bezerril, Marta Suely Madruga, Ana Sancha Malveira Batista, Marciane Magnani, Evandro Leite de Souza, Rita de Cássia Ramos do Egypto Queiroga,

Meat and Animal Product Quality

This study aimed to assess and compare the nutritional, technological, and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of the two stored in cold conditions for 21 d. The yield and centesimal composition of the cheeses were not affected by the type of milk used in their preparation. Reductions were observed in the moisture content, pH, proteolysis index, and instrumental hardness; moreover, increases were observed in the syneresis, acidity index, and depth of proteolysis index in all cheeses. The percentages of caprylic, capric, oleic, and linoleic fatty acids were higher in goat milk cheese and cheese made with a mixture of goat and cow milk compared with cow milk cheese, and a sensory evaluation revealed differences in color, flavor, and aroma between the cheeses. The preparation of Minas fresh cheese with a mixture of goat and cow milk can be a viable alternative for dairy products in the market that can be characterized as high-quality products that meet consumer demands.