Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses

• Published in: International dairy journal Vol. 19; no. 9; pp. 498 - 509
• Main Authors: Sheehan, J.J., Patel, A.D., Drake, M.A., McSweeney, P.L.H.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.09.2009; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: Biological and medical sciences; cheesemaking; food analysis; food composition; Food industries; food quality; Fundamental and applied biological sciences. Psychology; goat milk; milk; Milk and cheese industries. Ice creams; semisoft cheeses; sensory properties; volatile compounds; Volatile compound; Vertebrata; Mammalia; Semi-hard cheese; Bovine; Substitution; Caprine; Dairy industry; Dairy product; Artiodactyla; Ungulata; Milk
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/j.idairyj.2009.03.009

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.