Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production

作者：Barlowska Joanna^*; Pastuszka Robert; Rysiak Anna; Krol Jolanta; Brodziak Aneta; Kedzierska Matysek Monika; Wolanciuk Anna; Litwinczuk Zygmunt

来源：International Journal of Dairy Technology, 2018, 71(3): 699-708.

DOI：10.1111/1471-0307.12506

• Goat cheese
• Pasture
• Fatty acids
• Sensory profile
• Principal component analysis

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.

• 出版日期2018-8