Manufacture and quality of spiced soft cheese from cow and goat's milk
2001
Manalo, C.S. | Davide, C.L.
A method was developed which converted cow and goat's milk into a spiced soft cheese with the addition of nutmeg powder to the partially drained curd prior to its knitting and draining. The spiced soft cheese is characterized by brown specks of nutmeg on its surface and body. The composition of cheese made from cow's milk contained significantly lower moisture but higher fat than that from goat's milk. Their protein, salt, and pH, however, were almost the same. Sensory analysis showed no significant difference in body and texture and color but for flavor and aroma, cow soft cheese was relatively more preferred than goat soft cheese. Although spicing cow soft cheese with nutmeg showed no differences in protein and salt content, it slightly increase its fat but lowered its moisture and pH. No significant difference was observed in their sensory qualities. Likewise, spicing goat soft cheese caused no change in its composition except a significant decrease in its fat content. Sensory evaluation showed no difference in flavor and aroma as well as body and texture between spiced and unspiced goat soft cheese. There was, however, a significant difference in color, with a higher preference for the unspiced goat soft cheese. The presence of brown specks of nutmeg made the cheese appear unusual, which nevertheless, was appreciated by some of the panelists indicating that another variety of goat soft cheese with a color different from that of the traditional kesong puti would be welcome
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Este registro bibliográfico ha sido proporcionado por University of the Philippines at Los Baños