Comparison of the composition and quality properties of fromage frais-type cheese manufactured from the milk of selected cow breeds
Jacek Domagała , Agnieszka Pluta-Kubica , Marek Sady , Genowefa Bonczar , Iwona Duda , Henryk Pustkowiak
AbstractThe purpose of this research was to compare the physicochemical and sensorial properties of fromage frais-type cheese produced from milk of different cow breeds. There is no information on this topic in literature. The cheeses were manufactured in laboratory conditions during summer in three independent series from milk of the Polish Holstein-Friesian Black-and-White (HO), Polish Holstein-Friesian Red-and-White (RW) and Polish Red (RP) cows. The milk, whey and cheeses were analysed for chemical composition and physicochemical properties. Moreover, sensory analysis, TPA, protein fractions by SDS PAGE and fatty acid profile by GC were determined in cheeses. A one-way ANOVA was employed and the significance of differences between the means was established using the Duncan’s test. The cheeses were found to have a similar acidity and basic chemical composition (P≥0.05), with the exception of fat in dry matter concentration, which was greater in RW than HO cheese (P<0.05). The sensory evaluation of fromage frais-type cheeses revealed that they differed only in smell which gained a better score in RP than HO cheese (P<0.05). However, texture analysis showed a significant difference in the hardness and chewiness between cheeses which were the greatest in HO cheese (P<0.05). The RW cheeses were characterised by a greater proportion of whey proteins, trans-vaccenic acid, cis-9, trans-11-linoleic acid and monounsaturated fatty acids (P<0.05) than the HO ones. The cheeses from the RP milk gave the greatest yield. In conclusion, the most beneficial raw material for fromage frais-type cheese manufacture is the RW milk.
|Journal series||Annals of Animal Science, ISSN 1642-3402, e-ISSN 2300-8733, (N/A 100 pkt)|
|Publication size in sheets||0.75|
|Keywords in English||dairy cow breeds, fromage frais-type cheese, fatty acid profile, protein fractions, sensory properties|
|ASJC Classification||; ;|
|License||Journal (articles only); author's original; ; after publication|
|Publication indicators||= 0; : 2018 = 0.869; : 2018 = 1.515 (2) - 2018=1.246 (5)|
|Finansowanie||Work financed from statutory activity, DS-3705/KPPZ/2017|
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