期刊
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
卷 71, 期 3, 页码 699-708出版社
WILEY
DOI: 10.1111/1471-0307.12506
关键词
Goat cheese; Pasture; Fatty acids; Sensory profile; Principal component analysis
The aim of the study was to evaluate the chemical composition, colour and sensory profile of rennet goat cheeses, taking into account their geographic region of production. The relationships between the botanical composition of the goats' pasture to the fatty acid (FA) profiles and health indicators of the fat of cheese produced from their milk in artisanal conditions were also determined. Grazing of goats on natural pastures with greater floristic richness and, above all, the presence of more meadow species and herbs, not only increased the proportions of beneficial FAs in the cheese but also improved sensory characteristics valued by consumers.
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