<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The purpose of this research was to compare the physicochemical and sensorial properties of from-age 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&lt;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&lt;0.05). However, texture analysis showed a significant difference in the hardness and chewiness between cheeses which were the greatest in HO cheese (P&lt;0.05). The RW cheeses were characterised by a greater proportion of whey proteins, <italic>trans</italic>-vaccenic acid, <italic>cis</italic>-9, <italic>trans</italic>-11-linoleic acid and monounsaturated fatty acids (P&lt;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.</p></abstract>

The purpose of this research was to compare the physicochemical and sensorial properties of from-age 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.

Comparison of the Composition and Quality Properties of Fromage Frais-Type Cheese Manufactured from the Milk of Selected Cow Breeds

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The purpose of this research was to compare the physicochemical and sensorial properties of from-age frais-type cheese produced from milk of different cow...

Comparison of the Composition and Quality Properties of Fromage Frais-Type Cheese Manufactured from the Milk of Selected Cow Breeds

Online veröffentlicht: 04. Mai 2020

Seitenbereich: 661 - 676

Eingereicht: 29. März 2019

Akzeptiert: 13. Nov. 2019

DOI: https://doi.org/10.2478/aoas-2019-0083

Schlüsselwörter
dairy cow breeds, fromage frais-type cheese, fatty acid profile, protein fractions, sensory properties

© 2020 Jacek Domagała et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Comparison of the Composition and Quality Properties of Fromage Frais-Type Cheese Manufactured from the Milk of Selected Cow Breeds

Online veröffentlicht: 04. Mai 2020

Seitenbereich: 661 - 676

Eingereicht: 29. März 2019

Akzeptiert: 13. Nov. 2019

DOI: https://doi.org/10.2478/aoas-2019-0083

Schlüsselwörterdairy cow breeds, fromage frais-type cheese, fatty acid profile, protein fractions, sensory properties

© 2020 Jacek Domagała et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
dairy cow breeds, fromage frais-type cheese, fatty acid profile, protein fractions, sensory properties