Effect of partial or total substitution of bovine for caprine milk on the compositional,volatile, non-volatile and sensory characteristics of semi-hard cheeses |
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| Authors: | JJ Sheehan AD Patel MA Drake PLH McSweeney |
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| Affiliation: | 1. The Key Lab of Industrial Biotechnology of Ministry of Education, Research Centre of Industrial Microorganisms, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province 214122, China;2. School of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region 832003, China;1. Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270–021 Rio de Janeiro, Brazil;2. Universidade do Estado do Rio de Janeiro (UERJ), Departamento de Química Analítica (DQA), 20550-013 Rio de Janeiro, Brazil;3. Instituto Federal do Paraná (IFPR), Paranavaí 87703-536, Paraná, Brazil;4. Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil;5. Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), 23890-000 Seropédica, Rio de Janeiro, Brazil;6. Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil |
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| Abstract: | Semi-hard cheeses were manufactured from caprine milk and bovine milk mixed in ratios of 100:0; 75:25; 50:50; 25:75; 0:100 (caprine:bovine) and ripened at 12 °C for 150 d. Substitution of up to 75% bovine for caprine milks had no significant effect on levels of cheese protein, moisture-in-non-fat substances, salt, pH, whiteness, total or individual free amino acids and substitution of up to 50% had no significant effect on levels of primary proteolysis and free fatty acid and fruity flavours. Increased bovine milk content resulted in decreased levels of butanoic to octanoic acids, ethyl and methyl esters of acetic to octanoic acids and acyclic, mono and bicyclic terpenes and waxy/goaty flavours to a degree dependent on the proportion of each milk type. Partial substitution of caprine with bovine milks resulted in cheeses with chemical and sensorial characteristics that may provide an available alternative to consumers desiring caprine cheeses. |
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