The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

被引：28
|
作者：
Boukria, Oumayma [1 ]
El Hadrami, El Mestafa [1 ]
Boudalia, Sofiane [2 ]
Safarov, Jasur [3 ]
Leriche, Francoise [4 ]
Ait-Kaddour, Abderrahmane [4 ]
机构：
[1] Sidi Mohamed Ben Abedallah Univ, Sci & Tech Fac, Appl Organ Chem Lab, BP 2202 Route Immouzer, Fes 30050, Morocco
[2] Univ 8 Mai 1945 Guelma, Fac Sci Nat & Vie & Sci Terre & Univers, Dept Ecol & Genie Environm, Lab Biol, BP 401, Guelma 24000, Algeria
[3] Tashkent State Tech Univ, Fac Mech Bldg, Dept Food Engn, Univ Str 2, Tashkent 100095, Uzbekistan
[4] Univ Clermont Auvergne, INRA, VetAgro Sup, UMRF, F-63370 Lempdes, France
来源：
FOODS | 2020年 / 9卷 / 09期
关键词：
milk mixtures; cheese sensory properties; cheese chemical composition; cow's milk; camel's milk; buffalo's milk; goat's milk; ewe's milk; CASEIN MICELLE SIZE; GOAT MILK; TECHNOLOGICAL PROPERTIES; RIPENING TIME; FATTY-ACIDS; FETA CHEESE; CAMEL MILK; COW MILK; FINAL CHARACTERISTICS; CACIOCAVALLO CHEESES;
D O I：
10.3390/foods9091309
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The yield and quality of cheese are associated with the composition, physicochemical, sensory, rheological, and microbiological properties of milk and with the technology applied to the milk before and/or during cheese processing. This review describes the most important research on cheeses obtained from processing mixtures of different milk species and discusses the effect of milk mixtures (i.e., species and mixture ratios) on composition, physicochemical, sensory, rheological, and microbiological properties of cheeses. More specifically, the present review paper will gather and focus only on studies that have provided a clear comparison between cheeses produced from a mixture of two milk species to cheeses produced from only one species.
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页数：23
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