Effect of donkey milk addition on the acceptability of Caprino, a typical goat cheese from Basilicata region, Italy

Abstract

In this preliminary study we evaluated the effect of different donkeys’ milk additions in cheese making on the acceptability of fresh Caprino, a typical goat cheese produced in a region of southern Italy. In cheese making three batches were considered: A1 only goats’ milk, A2 and A3 with the addition of 5% and 10% of donkeys’ milk, respectively. With the exception of colour, the lowest donkeys’ milk addition improved the acceptability of Caprino cheese. In particular, significant highest ratings (P < 0.05) were observed on odour, flavour, texture and on overall liking.