Reducing Goat milk Flavor by Beta – Cyclodextrin (β-CD) and its Effect on Texture and Microstructure in Soft Goat Cheese | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 3, Volume 8, Issue 4, April 2017, Page 179-183 PDF (767 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2017.38197 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Sally S. Sakr* | ||||
| Dairy Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt | ||||
| Abstract | ||||
| Although goat milk and their processing products were recommended for human consumption as a medicinal food, their strong goaty flavor limits their acceptability among the majority of consumers especially in Egypt. In this respect, Βeta-Cyclodextrin (β-CD) was reported to be effective in reducing the intensity of this flavor and as a result the commercial value of goat milk products was enhanced. In this research, the effect of reducing goat milk flavor in soft goat cheese by β-CD and their effect on texture and microstructure were investigated. The obtained results showed that the addition of β-CD at different concentrations (0.25g, 0.5 or 1.0% of milk) effectively trapped the short chain fatty acids and made goaty flavor un-sensed. The increase in moisture% and decreased in total solids% as a result of β-CD addition was also noticed. The addition of β-CD (0.25%) to goat milk cheese lead to an increase in firmness, cohesiveness, gumminess and chewiness and a decrease in springiness and resilience when compared to control. Electron micrographs of different goat cheese samples showed obvious microstructural changes in the protein network as affected by β-CD and these changes were Compatible with the changes in moisture and firmness. | ||||
| Keywords | ||||
| Goat cheese; Beta – Cyclodextrin; goaty flavor; texture; Microstructure | ||||
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