Changes in texture, composition and sensory characteristics of Camembert cheese made from a mixture of goat milk and cow milk during ripening

文献类型： 外文期刊

第一作者： Gebreyowhans, Solomon

作者： Gebreyowhans, Solomon;Zhang, Shuwen;Pang, Xiaoyang;Yang, Baoyu;Wang, Tong;Wu, Zheng;Lu, Jing;Lv, Jiaping;Gebreyowhans, Solomon

作者机构：

关键词： Camembert cheese; Cow milk; Fatty acid; Goat milk; Goaty flavour

期刊名称：INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY （ 影响因子：4.374； 五年影响因子：3.286 ）

ISSN： 1364-727X

年卷期： 2020 年 73 卷 3 期

页码：

收录情况： SCI

摘要： The study was conducted to evaluate the nutritional, textural and sensory characteristics of Camembert cheese made from goat milk, cow milk and their blends. The type of milk used affected yield, physicochemical properties and fatty acid profile of the cheeses. The percentages of C6:0, C8:0 and C10:0 acids were higher in the cheeses containing >= 75% goat milk. The sensory evaluation results showed differences in texture, colour, aroma and flavour among the cheeses. Cheeses made with the mixture of cow and goat milk particularly 50% goat milk mixed with 50% cow milk (50G:50C) maintained particular positive nutritional characteristics especially with respect to the mineral contents, fatty acids and consumer acceptability.

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