Quality and Consumer Acceptability of Cottage Cheese Prepared from the Blend of Cow and Goat Milk
Quality and Consumer Acceptability of Cottage Cheese Prepared from the Blend of Cow and Goat Milk
Aamara Ibrahim1, Ihsan Mabood Qazi1, Majid S. Hashmi1, Ayaz Ahmad1*, Hisham Javed1, Fawad Ahmad2 and Sadia Mukhtar1
ABSTRACT
This research delves into studying how mixing cow and goat milk affects the physical, chemical, microbiological and taste aspects of cottage cheese. Different concentrations (%) of cow and goat milk were mixed such as (CG1 (100:0) served as control, CG2 (90:10), CG3 (80:20), CG4 (70:30), CG5 (60:40), CG6 (50:50) and CG7 (0:100)) to prepare milk blends. The analysis of physical and chemical properties showed notable differences in composition among the milk blends, with goat milk has higher fat content (4±0.003%) while cow milk has more lactose (4.6±0.1%). The pasteurized milk was gently heated followed by addition of addition of acid coagulant. After setting whey was separated and the cottage cheese was stored at 5±1oC. The time for coagulation and cheese yield varied based on the blend composition, with goat milk speeding up coagulation (19.69±1.2 sec) but reducing cheese yield (20.75±1.6%). During storage, the protein and fat content of cottage cheese varied significantly across blends; higher goat milk content resulted in lower protein (15.13±0.3%) and higher fat levels (23.6±0.3%). Microbial analysis indicated that goat milk and blends with higher concentrations of it exhibited more microbial growth compared to cow milk (7.46±0.01 log CFU g-1 and 7.14±0.06 log CFU g-1 respectively). However, blends with up to 30% goat milk had minimal impact on microbial growth. Sensory evaluation highlighted that blends containing 20-30% goat milk were most favored by judges as they were similar to cow milk cheeses in terms of color, aroma, flavor and texture (8.97, 8.89, 8.44, and 7.48 respectively). Mixing 20-30% goat milk with 70-80% cow milk results in a cottage cheese blend that is balanced in terms of nutrition and aligns with consumer preferences. However, it is important to note that the applicability of these findings may vary based on regional sensory preferences, highlighting the need for additional research involving diverse populations. This research offers valuable information for dairy companies looking to expand their range of cheeses prepared from different species like cow and goat while ensuring both quality and consumer satisfaction.
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