Advances in dairy Research
Open Access

Abstract

Factors Affecting Sensory Quality of Goat Milk Cheeses: A Review

Young W Park, Chelsea Jeanjulien and Aftab Siddique

The combination of tastes and aromas associated with caprine milk lead to a range of unique flavors and sensory properties that are critical to overall quality of caprine milk and its processed products. Goat milk production has risen dramatically in the past two decades. Since numerous breeds of goats have been raised under different localities, environmental and management conditions in many parts of the world, no single factor can universally describe or identify sensory characteristics of a wide variety of goat cheeses produced and consumed around the world. Rather, there are many factors that influence the flavor and sensory qualities of goat milk cheeses. The flavor of cheese arises from a series of complex reactions involving microbial metabolism and enzymatic reactions which include proteolysis of proteins, lipolysis of fats, and fermentation of carbohydrates. Caprine milk reportedly has more fat, protein and ash, and less lactose than cow milk. The types of pasture fed to an animal not only affect the taste of cheese but the color of the products. Because of the amount of carotene present in large amounts in green forage and its contribution to the yellow color in cheese, cheeses made with spring milk are likely to be more yellowish color than those made with winter milk. Lipolysis of fat causes rancid flavor defect in milk, cheese, and other dairy products, while proteolysis provides a major impact on flavor, aroma, and textural characteristics of most cheese varieties. Much more research needs to be done on the sensory quality of goat milk cheese to show the factors directly causing sensory properties of different varieties of goat milk cheeses. Understanding the complexity of flavors embodied by goat milk and goat milk products further aids in the production of quality products that enhance the consumer acceptability of caprine milk cheese products. This paper explores the current up-to-date reports on various factors associated with sensory qualities of caprine milk cheese products.