Sensory quality and microstructure of Colby-like cheese made of goat milk and Soymilk
J. Z. Wang, S. S. Tan, L. J. Spicer, and S. S. ZengProceedings of the 10th International Conference on Goats. Number 158-1. International Goat Association. 2010
In the present study, the sensory quality and microstructure of Colby-like cheese made of goat milk and soymilk were investigated. Nine batches of Colby-like cheese were made from milk with three different ratios of Nubian goat milk to soymilk, i.e., 100% goat milk (A), 90% goat milk and 10% soymilk (B), and 85% goat milk and 15% soymilk (C). Aged cheese samples (day 60) were analyzed for scores of flavor, body and texture, overall sensory and microstructure. Results showed that cheese C had a significantly lower flavor score than cheese A (P < 0.05). Cheese B and C showed significantly lower scores of body & texture and overall sensory than cheese A (P < 0.05), whereas there were no significant differences between B and C. The confocal laser scanning micrographs indicated that cheese A exhibited intact protein matrix with fat entrapped, while cheese C displayed a more serum phase with poor protein matrix. The results indicated that soymilk protein had a poorer coagulating capacity than casein during cheese manufacture and thus affected the flavor and body and texture scores and the microstructure of aged Colby-like cheeses.
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