Young W Park
Georgia Small Ruminant Research & Extension Center,
Fort Valley, GA 31030
Tanzania
Research Article
Factors Affecting Sensory Quality of Goat Milk Cheeses: A Review
Author(s): Young W Park, Chelsea Jeanjulien and Aftab SiddiqueYoung W Park, Chelsea Jeanjulien and Aftab Siddique
The combination of tastes and aromas associated with caprine milk lead to a range of unique flavors and sensory properties that are critical to overall quality of caprine milk and its processed products. Goat milk production has risen dramatically in the past two decades. Since numerous breeds of goats have been raised under different localities, environmental and management conditions in many parts of the world, no single factor can universally describe or identify sensory characteristics of a wide variety of goat cheeses produced and consumed around the world. Rather, there are many factors that influence the flavor and sensory qualities of goat milk cheeses. The flavor of cheese arises from a series of complex reactions involving microbial metabolism and enzymatic reactions which include proteolysis of proteins, lipolysis of fats, and fermentation of carbohydrates. Caprine milk report.. View More»
