Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production |
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| Authors: | Joanna Bar?owska Robert Pastuszka Anna Rysiak Jolanta Król Aneta Brodziak Monika K?dzierska‐Matysek Anna Wolanciuk Zygmunt Litwińczuk |
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| Affiliation: | 1. Department of Commodity Science and Processing of Animal Raw Materials, Faculty of Biology, Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Lublin, Poland;2. Department of Ecology, Maria Curie‐Sk?odowska University, Lublin, Poland;3. Department of Breeding and Protection of Cattle Genetic Resources, Faculty of Biology, Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Lublin, Poland |
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| Abstract: | The aim of the study was to evaluate the chemical composition, colour and sensory profile of rennet goat cheeses, taking into account their geographic region of production. The relationships between the botanical composition of the goats’ pasture to the fatty acid (FA) profiles and health indicators of the fat of cheese produced from their milk in artisanal conditions were also determined. Grazing of goats on natural pastures with greater floristic richness and, above all, the presence of more meadow species and herbs, not only increased the proportions of beneficial FAs in the cheese but also improved sensory characteristics valued by consumers. |
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| Keywords: | Goat cheese Pasture Fatty acids Sensory profile Principal component analysis |
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