Factors Affecting Sensory Quality of Goat Milk Cheeses: A Review

Abstract

The combination of tastes and aromas associated with caprine milk lead to a range of unique flavors and sensory properties that are critical to overall quality of caprine milk and its processed products. Goat milk production has risen dramatically in the past two decades. Since numerous breeds of goats have been raised under different localities, environmental and management conditions in many parts of the world, no single factor can universally describe or identify sensory characteristics of a wide variety of goat cheeses produced and consumed around the world. Rather, there are many factors that influence the flavor and sensory qualities of goat milk cheeses. The flavor of cheese arises from a series of complex reactions involving microbial metabolism and enzymatic reactions which include proteolysis of proteins, lipolysis of fats, and fermentation of carbohydrates. Caprine milk reportedly has more fat, protein and ash, and less lactose than cow milk. The types of pasture fed to an animal not only affect the taste of cheese but the color of the products. Because of the amount of carotene present in large amounts in green forage and its contribution to the yellow color in cheese, cheeses made with spring milk are likely to be more yellowish color than those made with winter milk. Lipolysis of fat causes rancid flavor defect in milk, cheese, and other dairy products, while proteolysis provides a major impact on flavor, aroma, and textural characteristics of most cheese varieties. Much more research needs to be done on the sensory quality of goat milk cheese to show the factors directly causing sensory properties of different varieties of goat milk cheeses. Understanding the complexity of flavors embodied by goat milk and goat milk products further aids in the production of quality products that enhance the consumer acceptability of caprine milk cheese products. This paper explores the current up-to-date reports on various factors associated with sensory qualities of caprine milk cheese products.

Factors affecting quality of goat's milk yogurt

“…Fluid milk and fermented milk products such as buttermilk, yogurt, and cottage cheese deteriorate because of: 1) bacterial growth and 2) lipid reactions, including both auto oxidation and enzymatic hydrolysis. The shelf life is usually from 7 to 14 days under refrigeration conditions (Park 2017).…”

“…In addition, the characteristics of goat milk may vary as a result of feed composition, maintenance conditions and environmental conditions of each country and region (Peres et al 2016;Hernández-Ledesma et al 2011;Park et al 2007). Goat milk differs from cow or human milk in higher digestibility, distinct alkalinity, higher buffering capacity, and certain therapeutic values in human medicine and nutrition (Park 2017(Park , 1994. Although there are certain species-specific differences in composition of milk, the basic nutrient composition of goat milk is similar to that of cow milk.…”

“…Although there are certain species-specific differences in composition of milk, the basic nutrient composition of goat milk is similar to that of cow milk. Caprine milk, on the average, contains 12.2% total solids, consisting of 3.8% fat, 3.5% protein, 4.1% lactose and 0.8% ash (Table 1), indicating that it has more fat, protein and ash, and less lactose than cow milk (Park 2017(Park , 1994. (Park, 2017, Haenlein and Caccese 1984, Jenness 1980, USDA 1976).…”

Editor Note-Advances in Dairy Research| Volume 5, Issue 3

“…Abraham and Zeleke [5] conducted a cross sectional study to determine prevalence and awareness regarding animal disease in farm owners living in and around Wolaita Sodo, Ethiopia, between November 2016 and April 2017. Park et al [6], authored a review on the factors affecting the sensory and gustatory properties of goat cheese and related products. Tøndervik et al [7], investigated the effects of OligoG CF-5/20, an alginate oligomer on bacteria responsible for causing bovine mastitis.…”

“…The flavor of cheese can be attributed to a series of complex reactions involving enzymatic reactions and microbial metabolism which include proteolysis, lipolysis, and fermentation. Park et al [6], have authored a review on the factors affecting the sensory and gustatory properties of goat cheese and related products.…”