Effect of Goat and Cow Milk Ratios on the Physicochemical, Rheological, and Sensory Properties of a Fresh Panela Cheese.

Fresh cheeses, Panela type, were manufactured from cow milk and with goat milk incorporation, constituting 4 blends of milks (G10:C90, G20:C80, G30:C70, G40:C60, v/v). The cheeses were analyzed to determine the effect of the different goat milk ratios on the physicochemical, textural, rheological, and sensory properties over 15 d of storage. Significant differences in protein (14.6% to 18.5%), fat (13.0% to 19.4%), and moisture contents (51.7% to 61.3%), pH (6.38 to 6.67), color (Lh  > 64.4, ah  > 1.06, bh  > 5.14), textural (σf  > 14.8 kPa, εC : 0.77 to 0.79, elasticity modulus > 13.5 kPa), and rheological parameters (G' > G'', G': 10.6 to 31.9 kPa, G'': 2.39 to 7.31 kPa, tan δ: 0.21 to 0.24) were detected as a function of the milks ratio, as well as a function of the storage time. The incorporation of goat milk improved the overall quality in the formulation of Panela cheese, enhancing the texture, flavor and aroma, commonly associated with hand-crafted cheeses when they are used in the proper ratio. Furthermore, the nutritional value of the cheese is increased with the incorporation of goat milk, which can contribute to a better consumer health.

Physicochemical and Rheological Properties of a Dairy Dessert, Enriched with Chickpea Flour.

Dairy desserts are complex mixtures and matrices including main components such as milk, sugar, starch, hydrocolloids, colorants and flavors, with a proteinaceous structure; they are widely consumed and present a semisolid consistency. In this work, the physicochemical and rheological properties of a dairy dessert with the addition of chickpea flour (raw and cooked, at four concentrations) were studied to determine the effect of the flour. The results indicated that luminosity (L*: 62.75-83.29), pH (6.35-7.11) and acidity (1.56-3.56) changed with the type of flour. The flow properties of the custards exhibited a non-Newtonian behavior that was well fitted by three flow models. The studied custard systems were stored for twelve days at 4 °C. The physicochemical and flow properties of the custards changed notably as a function of flour addition and storage time. From all samples, only four were analyzed with oscillatory tests, showing their mechanical spectra with elastic behavior. The dessert texture was also measured, founding that those formulated with Blanco Noroeste chickpea flour exhibited the highest values of hardness (0.356-0.391 Newton (N)) through the twelve days. It can be concluded that those custard systems with the highest content of flour presented a very good response as a potential new dairy product.