Work

Physicochemical and sensory characteristics of a soft goat’s milk cheese made with plant coagulant (Cynara cardunculus, L.), and with or without lactose

Year: 2025

Type: article

Abstract: Spreadable soft goat’s milk cheeses with and without lactose using plant coagulant (Cynara cardunculus L.), were manufactured to meet the demands of consumers who request local, and healthy, products. A mixture of starter and ripening cultures promoted this texture. Different doses of the enzyme lactase (0.25, 0.50 and 0.75 g/L) were tested in order to make lactose-free cheeses. The best results were obtained with lactase at a concentration of 0.25 g/L. These cheeses were characterized by notes of butter, yogurt, vegetable, cake, nut, vomit, and goat olfactory and a bitter taste, and a moist, soluble, creamy, and spreadable texture.

Source: International Journal of Food Science & Technology

DOI: 10.1093/ijfood/vvaf182

Authors: Ángel Luis López Ruiz, Francisco Asís Ruiz Morales, Pilar Ruiz Pérez-Cacho, Hortensia Galán-Soldevilla

Institutions: Andalusian Institute of Agricultural and Fisheries Research and Training, University of Córdoba

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,638