Développement des caractéristiques biochimiques et sensorielles des fromages de chèvre. Étude interespèce par échange de la matière grasse et du lait écrémé de laits de vache et de chèvre

Abstract

Development of biochemical and sensory characteristics of goat cheese. Inter- species study by exchange of the fatty fraction and the skimmed fraction of cow's and goat's milk, Soft and semi-hard cheeses were manufactured with goat's and cow's milk, either with the original milk, or after exchange of the skimmed and the fatty fractions. The physico-chemical and sensory char- acteristics of the four types of cheeses obtained by both technologies were analyzed. Within the semi-hard cheeses group, more proteolytic activity was observed in goat's skimmed milk cheeses. In both soft and semi-hard cheeses, cow's milk produced more Iipolyzed cheeses. The goaty tlavour of semi-hard cheeses was strongly related to the presence of goat's fatty fraction, whereas in the soft cheeses, the goaty tlavour was intluenced by both milk fractions. The perception of this tlavour in the cheeses was related to the presence of C6:0, C8:0, C9:0, C 10:0, 4MeC8:0 and 4EtC8:0 fatty acids. Milky and buttery odours were related to cow's milk fat, whereas pungent, rancid, acid and bitter attributes differed between soft and semi-hard cheeses. The texture characteristics were only intlu- enced by the skimmed milk fraction in semi-hard cheeses, whereas they were also related to the fatty fraction in soft chee ses. © InralElsevier, Paris. goat's cheese / proteolysis / Iipolysis / volatile compound / flavour / texture