UTILIZATION OF GOATS' MILK IN EDAM-LIKE CHEESE MAKING | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 1, Volume 1, Issue 2, December 2004, Page 1-12 PDF (624.15 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajfs.2004.19600 | ||||
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| Abstract | ||||
| Edam-like cheese was made from pasteurized standardized cows’, goats’ milk and their mixture (1:1). The resultant cheeses were ripened for 90 days at 12±2°C and 85-90 % relative humidity. Samples of cheeses were periodically analyzed, for chemical composition, ripening indices, acid - base titration, total biogenic amines and organoleptic properties. Yield of cows 'milk Edam cheese was slightly higher than goats' milk cheese or their mixture (1:1) milk cheese. Moisture content, titratable acidity and area of hysteresis loop were higher in cows’ milk-cheese than that of goats’ milk or mixed milk-cheeses, whereas; fat; salt content; fatty acid composition; total soluble and non protein nitrogen and total biogenic amines were lower. Organoleptic taste panel evaluation was the highest for cows' milk Edam – like cheese and the lowest for goats' milk cheese. The mixing of cows' milk with goats' milk (at the ratio of 1: 1) improved the quality of the resultant cheese. Statistically, in all treatments no significant differences between 60 and 90 days of ripening period were found in the organoleptic properties, so the 60 days age is economically preferred. | ||||
| Keywords | ||||
| Edam-like cheese; goats' milk; biogenic amines; Hysteresis; fatty acid pattern; Sensory evaluation | ||||
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