Effect of breed on physicochemical and sensory characteristics of fresh, semihard and hard goat’s milk cheeses

• Main Authors: María Fresno, Alexandr Torres, Juan Capote, Sergio Álvarez
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2020-01-01
• Series: Journal of Applied Animal Research
• Subjects: goat milk and cheese; breed; chemical and sensory properties
• Online Access: http://dx.doi.org/10.1080/09712119.2020.1815751

The aim of this work was to study the physico-chemical parameters, texture, colour and sensorial characteristics of experimental cheeses from three equivalent groups of 15 multiparous goats from each of the three Canarian breeds, Majorera, Palmera and Tinerfeña, during ripening. A great influence on the milk basic composition was observed when comparing breed effect. The Palmera breed had the best milk quality characteristics with the highest percentage of protein (5.16%), fat (4.62%), and dry matter (14.75%). Tinerfeña breed had the lowest value of protein and non-fat solids whereas Majorera breed showed the minimum score for fat percentage. The main effects of goat breed on cheese basic composition were found in protein (P<0.01), pH (P<0.01) and Aw (P<0.05). Cheese sensorial texture was only partially affected by breed, three of nine attributes. Breed influenced all taste parameters, with higher scores in 30 and 60 days’ stages, although odour and flavour intensity was similar. Cheese from Majorera breed was the richest in aromatic descriptors showing four specific sensations, two of them, goat milk and butter, belonging to the lactic family and the other, rancid and cellar, related to miscellaneous descriptors. Finally, consumers were not able to differentiate cheeses made with milk from various breeds.