The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows' and goats' Quark-type cheeses

In this study, four Quark-type cheeses were produced: cows' milk cheeses made from milk subjected to 80 degrees C/5 min and 90 degrees C/5 min treatment (Cc8 and Cc9, respectively), and its analogue goats' milk cheeses (Gc8 and Gc9). Their yield and quality was evaluated one day after the production. The yields of goats' cheeses were significantly lower compared to cows' cheeses. Although the total protein content did not differ significantly between cows' and goats' cheeses, relative protein proportions were different. Heat treatment had a significant influence on major whey protein ratios, for cheeses of both milk types. The Cc9 sample had lower firmness and work of shear compared to the Cc8 sample, but there was no influence of heat treatment on the texture of goats' cheeses. All cheeses received satisfactory scores during sensory evaluation. Significantly higher L* values and Wi (Hunter) indexes were measured for Gc8 and Gc9 compared to Cc8 and Cc9.