, 2009) although the pH values of the cheeses studied here were always lower than
six. CCGM and CGM presented increases (P > 0.05) in bitter taste during the evaluated storage periods. The increase in bitter taste in cheeses following storage could be related to the increase LGK-974 ic50 in the content of octanoic and decanoic fatty acids that make the product seem rancid and aged, respectively ( Poveda, Sanchez-Palomo, Perez-Coelho, & Cabezas, 2008). Morand-Fehr et al. (2004) reported that fresh cheeses present a less pronounced caprine taste, making them more attractive to most consumers. The same researchers emphasize that the use of hygienic practices during milking can decrease the development of disagreeable taste in cheeses made from goat’s click here milk during storage because of the decrease in lipolysis caused by contaminating bacteria in particular lipase producers. Acceptance tests revealed no significant difference (P > 0.05) for the overall appreciation, flavor, aspect, texture and odor among the cheeses made with the mixture of cow’s and goat’s milk compared with cow’s milk cheese ( Fig. 3). The data presented reflects the similar acceptance of cheese CCGM
with respect to the cheese CCM. In general, these results reflect good acceptance of the assessed products, although CCGM deserved to be highlighted because no data have been previously available concerning the evaluation of its sensory parameters and even though the cheeses produced with goat’s milk presented lower acceptability, the mixture with cow’s milk allowed to improve sensory acceptability. The reduction (50%) of goat’s milk during the manufacture of Coalho cheese did not produce changes in the physicochemical (fat, protein, salt and pH) and instrumental texture, except for hardness that decreased. On the other hand, the replacement
by cow’s milk led to changes with respect to fatty acids profiles with a reduction in short fatty and linoleic acids and a slight increase of palmitoleic acid, which affected positively the sensory acceptance of mixture cheeses. Additionally, the color was also significantly changed by reducing the whiteness. 3-mercaptopyruvate sulfurtransferase The cheese made from a mixture of cow’s and goat’s milk consists of a differentiated dairy product, because it presented a diminished caprine taste, which contributes to better acceptance by consumers, nevertheless maintaining relevant positive nutritional properties of goat’s cheese. Furthermore, this kind of cheese may be an alternative product for the Northeast region as the main goat milk and Coalho cheese producer region in Brazil. This work was supported by National Funds from FCT – Fundação para a Ciência e a Tecnologia – Portugal (Project PEst-OE/EQB/LA0016/2011) and by a Pos-Doctorate fellowship (CAPES – Brazil, BEX 4178/09-2) granted to the author R.C.R.E. Queiroga. “
“Fibre is an important component of diet and nutrition.