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Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow’s milk

The use of small ruminant milk for smoked cheese production makes it possible to incorporate valuable nutrients into the diet, especially as the consumption of unprocessed sheep or goat’s milk is low compared to that from cows. Smoking of food not only prolongs its shelf-life but also improves its f...

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Autores principales: Filipczak-Fiutak, Magda, Pluta-Kubica, Agnieszka, Domagała, Jacek, Duda, Iwona, Migdał, Władysław
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8297890/
https://www.ncbi.nlm.nih.gov/pubmed/34293016
http://dx.doi.org/10.1371/journal.pone.0254431
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author Filipczak-Fiutak, Magda
Pluta-Kubica, Agnieszka
Domagała, Jacek
Duda, Iwona
Migdał, Władysław
author_facet Filipczak-Fiutak, Magda
Pluta-Kubica, Agnieszka
Domagała, Jacek
Duda, Iwona
Migdał, Władysław
author_sort Filipczak-Fiutak, Magda
collection PubMed
description The use of small ruminant milk for smoked cheese production makes it possible to incorporate valuable nutrients into the diet, especially as the consumption of unprocessed sheep or goat’s milk is low compared to that from cows. Smoking of food not only prolongs its shelf-life but also improves its flavour. Taking the fact that many consumers do not accept some organoleptic properties of milk from small ruminants into account, the aim of the study was to assess and compare the organoleptic and nutritional properties of traditionally smoked cheeses made from goat, sheep and cow’s milk. The analysed cheeses differed in terms of dry matter content and its components such as protein and fat. Their acidity was comparable, except for the sample made of raw goat’s milk, which was characterised by a relatively high pH value (6.12 ± 0.06). The highest content of CLA (2.30 ± 0.04%), as well as the highest share of unsaturated and polyunsaturated fatty acids, was determined in the cheese made from sheep’s milk. Moreover, the content of butyric and caproic free fatty acids in cheeses made from goat’s milk was found to be several times higher than in the other analysed cheeses. The organoleptic assessment did not reveal any significant differences between the cheeses produced at small, private farms and in industrial conditions, or between different types of cheese, regardless of the type of milk from which they were produced.
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spelling pubmed-82978902021-07-31 Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow’s milk Filipczak-Fiutak, Magda Pluta-Kubica, Agnieszka Domagała, Jacek Duda, Iwona Migdał, Władysław PLoS One Research Article The use of small ruminant milk for smoked cheese production makes it possible to incorporate valuable nutrients into the diet, especially as the consumption of unprocessed sheep or goat’s milk is low compared to that from cows. Smoking of food not only prolongs its shelf-life but also improves its flavour. Taking the fact that many consumers do not accept some organoleptic properties of milk from small ruminants into account, the aim of the study was to assess and compare the organoleptic and nutritional properties of traditionally smoked cheeses made from goat, sheep and cow’s milk. The analysed cheeses differed in terms of dry matter content and its components such as protein and fat. Their acidity was comparable, except for the sample made of raw goat’s milk, which was characterised by a relatively high pH value (6.12 ± 0.06). The highest content of CLA (2.30 ± 0.04%), as well as the highest share of unsaturated and polyunsaturated fatty acids, was determined in the cheese made from sheep’s milk. Moreover, the content of butyric and caproic free fatty acids in cheeses made from goat’s milk was found to be several times higher than in the other analysed cheeses. The organoleptic assessment did not reveal any significant differences between the cheeses produced at small, private farms and in industrial conditions, or between different types of cheese, regardless of the type of milk from which they were produced. Public Library of Science 2021-07-22 /pmc/articles/PMC8297890/ /pubmed/34293016 http://dx.doi.org/10.1371/journal.pone.0254431 Text en © 2021 Filipczak-Fiutak et al https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
spellingShingle Research Article
Filipczak-Fiutak, Magda
Pluta-Kubica, Agnieszka
Domagała, Jacek
Duda, Iwona
Migdał, Władysław
Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow’s milk
title Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow’s milk
title_full Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow’s milk
title_fullStr Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow’s milk
title_full_unstemmed Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow’s milk
title_short Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow’s milk
title_sort nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow’s milk
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8297890/
https://www.ncbi.nlm.nih.gov/pubmed/34293016
http://dx.doi.org/10.1371/journal.pone.0254431
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