Effect of Goat and Cow Milk Ratios on the Physicochemical, Rheological, and Sensory Properties of a Fresh Panela Cheese

Carolina Ramírez-López, Jorge Fernando Vélez-Ruiz

Research output: Contribution to journalArticlepeer-review

20 Scopus citations

Abstract

Fresh cheeses, Panela type, were manufactured from cow milk and with goat milk incorporation, constituting 4 blends of milks (G10:C90, G20:C80, G30:C70, G40:C60, v/v). The cheeses were analyzed to determine the effect of the different goat milk ratios on the physicochemical, textural, rheological, and sensory properties over 15 d of storage. Significant differences in protein (14.6% to 18.5%), fat (13.0% to 19.4%), and moisture contents (51.7% to 61.3%), pH (6.38 to 6.67), color (Lh > 64.4, ah > 1.06, bh > 5.14), textural (σf > 14.8 kPa, εC: 0.77 to 0.79, elasticity modulus > 13.5 kPa), and rheological parameters (G′ > G′′, G′: 10.6 to 31.9 kPa, G′′: 2.39 to 7.31 kPa, tan δ: 0.21 to 0.24) were detected as a function of the milks ratio, as well as a function of the storage time. The incorporation of goat milk improved the overall quality in the formulation of Panela cheese, enhancing the texture, flavor and aroma, commonly associated with hand-crafted cheeses when they are used in the proper ratio. Furthermore, the nutritional value of the cheese is increased with the incorporation of goat milk, which can contribute to a better consumer health.

Original languageEnglish
Pages (from-to)1862-1870
Number of pages9
JournalJournal of Food Science
Volume83
Issue number7
DOIs
StatePublished - Jul 2018

Keywords

  • fresh Panela cheese
  • goat and cow milk
  • physicochemical and rheological properties
  • sensorial analysis

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