文章基本信息

标题：The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review
本地全文：下载
作者：Oumayma Boukria ; El Mestafa El Hadrami ; Sofiane Boudalia 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：9
页码：1309-1331
DOI：10.3390/foods9091309
出版社：MDPI Publishing
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.
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