Compositional and sensory attributes of Minas Frescal cheese obtained from Anglo Nubian, Moxoto, and Saanen goats in different lactation stages

Abstract

The chemical composition and sensory attributes of Minas Frescal cheese obtained from Saanen, Anglo Nubian, and Moxoto goats in different lactation stages was evaluated. One kilogram of cheese was produced from 2.7 L Moxoto breed milk in early lactation, while more than 4 L of milk was needed from Saanen and Anglo Nubian breeds; after 84 days in milking the amounts of milk required were 4–5 L for Moxoto, 5–6 L for Anglo Nubian and 6–8 L for Saanen. Fat was highest in Moxoto cheese, but crude protein was the lowest on a dry basis. Milk from Moxoto and Anglo Nubian breeds had a higher content of short chain fatty acids than Saanen milk. Minas Frescal cheeses made from the milk of Moxoto and Anglo Nubian breeds were perceived to have a texture distinct from cheese made from Saanen milk.