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...

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Autores principales:	Magda Filipczak-Fiutak, Agnieszka Pluta-Kubica, Jacek Domagała, Iwona Duda, Władysław Migdał
Formato:	article
Lenguaje:	EN
Publicado:	Public Library of Science (PLoS) 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/d6987f91cb47480380cd9fa8fe3185f6
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spelling	oai:doaj.org-article:d6987f91cb47480380cd9fa8fe3185f62021-12-02T20:06:34ZNutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow's milk.1932-620310.1371/journal.pone.0254431https://doaj.org/article/d6987f91cb47480380cd9fa8fe3185f62021-01-01T00:00:00Zhttps://doi.org/10.1371/journal.pone.0254431https://doaj.org/toc/1932-6203The 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.Magda Filipczak-FiutakAgnieszka Pluta-KubicaJacek DomagałaIwona DudaWładysław MigdałPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 16, Iss 7, p e0254431 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Magda Filipczak-Fiutak Agnieszka Pluta-Kubica Jacek Domagała Iwona Duda Władysław Migdał Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow's milk.
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.
format	article
author	Magda Filipczak-Fiutak Agnieszka Pluta-Kubica Jacek Domagała Iwona Duda Władysław Migdał
author_facet	Magda Filipczak-Fiutak Agnieszka Pluta-Kubica Jacek Domagała Iwona Duda Władysław Migdał
author_sort	Magda Filipczak-Fiutak
title	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_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_sort	nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow's milk.
publisher	Public Library of Science (PLoS)
publishDate	2021
url	https://doaj.org/article/d6987f91cb47480380cd9fa8fe3185f6
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Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow's milk.

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