Some properties of semi-hard cheese made from cow’s and goat’s milk

Abstract

Goat's milk has been among the priority milk in consumer preferences, in recent years. It is an excellent food for children and adults due to its chemical composition and functional properties, and it can be easily consumed by individuals with cow's milk allergy. In the study, semi-hard type cheese was produced from cow’s and goat’s milk. Acidity, pH, fat, dry matter, ash, water activity, salt, color, protein, yield, organic acid and textural properties of cheeses were investigated. As a result of the analysis, it was determined that the titration acidity (% lactic acid), ash, total protein and value of cheese produced from goat's milk were higher. In terms of color, goat's cheese has a more matte appearance than cow's cheese, a* values are higher in semi-hard type cheese produced from goat's milk, and b* value is lower. The study determined that the firmness value of cheese produced from cow's milk was higher than that of goat cheese. In the study, 6 organic acids (oxalic acid, tartaric acid, formic acid, lactic acid, acetic acid and succinic acid) were determined. Formic, succinic and tartaric acid amounts were found higher in cheeses produced from goat milk. It was determined that the lactic acid level was designated the highest organic acid in cheese produced from both milk types. Cheeses produced from goat milk are more appreciated in terms of cross-sectional appearance and taste in sensory analysis. It is thought that semi-hard type cheeses can be produced from goat's milk can be an alternative to cheeses produced from cow's milk.