Sensorial and rheological parameters of cured cheese produced with goat milk

Abstract

The goat breeding has increased the participation on the agricultural scenario, where goat’s milk and its derivatives have conquered and maintained the new markets. The present work aims to analyze sensorial and rheological parameters of cured cheese produced with goat milk, by acid coagulation. The same product was prepared in a conventional manner, which is, with cow’s milk. The products were analyzed with regard to the physical, chemical, texture and sensorial properties. The results presented in sensorial tests demonstrate that only for the texture, the products presented no significant difference, although rheological tests have found the penetration of about 37% higher in the cheese prepared from goat’s milk. The other sensorial attributes showed significant differences between the two products, where the cheese made from goat’s milk had slight preference, by the tasters.