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

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.

Source: International Journal of Dairy Technology - March 15, 2018 Category: Nutrition Authors: Joanna Bar łowska, Robert Pastuszka, Anna Rysiak, Jolanta Król, Aneta Brodziak, Monika Kędzierska‐Matysek, Anna Wolanciuk, Zygmunt Litwińczuk Tags: Original Research Source Type: research