Effect of adding cardamom, thyme and clove essential oils on some properties of white soft cheese made from goats' milk

This study aimed to improve the properties of white soft cheese made from goats' milk by adding spice essential oils at concentrations of 75 and 90 ppm cardamom, 50 and 75 ppm thyme and 40 and 60 ppm clove to goats' milk. All resultant cheeses were compared aganist that made from buffalos' milk [control I] and goats' milk [control II]. The quality of resultant cheeses was evaluated for their chemical composition, microbiological and organoleptic properties during storage at 6 +/- 1°C for 45 days. The results revealed that additives at two concentrations of essential oils insignificantly affected percentages of moisture, salt/ moisture and fat/dry matter. Moisture% significantly decreased [P

Utilization of goats' milk in edam-like cheese making

Edam-like cheese was made from pasteurized standardized cows', goats' milk and their mixture [1:1]. The resultant cheeses were ripened for 90 days at 12 +/- 2°C and 85-90% relative humidity. Samples of cheeses were periodically analyzed, for chemical composition, ripening indices, acid - base titration, total biogenic amines and organoleptic properties. Yield of cows 'milk Edam cheese was slightly higher than goats' milk cheese or their mixture [1:1] milk cheese. Moisture content, titratable acidity and area of hysteresis loop were higher in cows' milk-cheese than that of goats' milk or mixed milk-cheeses, whereas; fat; salt content; fatty acid composition; total soluble and non protein nitrogen and total biogenic amines were lower. Organoleptic taste panel evaluation was the highest for cows' milk Edam-like cheese and the lowest for goats' milk cheese. The mixing of cows' milk with goats' milk [at the ratio of 1:1] improved the quality of the resultant cheese. Statistically, in all treatments no significant differences between 60 and 90 days of ripening period were found in the organoleptic properties, so the 60 days age is economically preferred