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 4×4 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.

Keywords composition, nutrition, quality, sensorial profile.

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