Study On Processing And Quality Evaluation Of Raw Eco-DHA And New Flavor Goat Milk Camembert Cheese

Goat milk and its products are getting popular with increased demand and usage in human nutrition because of their peculiar taste and nutritional characteristics and their recognition as healthy foods.However,the more intense flavor and aroma caused by high concentration of short chain fatty acids in goat milk and its products,contribute to the low acceptance of goat milk and its products by some consumers.In addition,its lower production status in some countries compared to cow milk and lack of technology and research limit its expansion in the market.This can be improved by the application of practices that enhance its nutritional and sensory characteristics.It is in this context that diet supplementation and cheese making recipes were investigated in this study to evaluate their effects on nutritional and sensory characteristics of goat milk and its Camembert cheese.To develop novel goat milk based Camembert types of cheeses with enhanced nutritional and sensory quality,different approaches such as supplementation of microalgae,inclusion of cow milk to goat milk and application of natural spices were applied.Inclusion of microalgae to the diet of dairy goats improved the fatty acid profile for human nutrition of the milk and Camembert cheese without affecting yield,chemical composition and cheese sensory characteristics.Supplementation of microalgae increased the concentrations of docosahexaenoic acid(DHA)and total n-3 fatty acids,whereas reduced the concentrations of total saturated fatty acids and ratio of n-6/n-3 fatty acids in milk and cheese.Addition of cow milk to goat milk in the production of Camembert cheese affected cheese yield,physicochemical properties and fatty acid profile of cheese.The concentration of short chain fatty acids(capric;C6:0,caprylic;C8:0 and caproic;C10:0)increased as the level of cow milk mixed to the goat milk increased.The sensory analysis results revealed difference in texture,color,aroma and flavor among the cheeses.Cheese contained higher proportions of cow milk(>50%)showed better acceptability by panelists.On the other hand,Cheeses contained higher proportions of goat milk(>50%)maintained better mineral contents particularly cheeses made of 50% cow milk mixed with 50% goat milk showed improved nutritional characteristics related to mineral contents,fatty acid profile and consumer acceptability.Application of spices also affected texture,microbial composition,volatile compounds profile and sensory characteristics of goat milk Camembert cheese without affecting cheese chemical composition.Spicing with cumin and Sichuan pepper lowered the abundance of some microbial strains,specifically,genus Lactoccocus was lower in the Sichuan pepper spiced cheeses and Pseudomonas and Lactobacillius showed a slight decrease in cheeses spiced with cumin and Sichuan pepper.Volatile compounds detected in the control cheese were less particularly compounds such as esters,aldehydes and terpenes were rarely detected in the control cheese.Spicing could improve consumer acceptability of goat milk Camembert cheese with better acceptance score reported for Cumin spicing.Overall,understanding the influences of supplementation of microalgae to dairy goats,inclusion of cow milk to goat milk and application of spices on the nutritional and sensory characteristics of goat milk Camembert cheese are important to manufacture alternative products with improved acceptance.