Sakr, S. (2017). Reducing Goat milk Flavor by Beta – Cyclodextrin (β-CD) and its Effect on Texture and Microstructure in Soft Goat Cheese. Journal of Food and Dairy Sciences, 8(4), 179-183. doi: 10.21608/jfds.2017.38197
Sally S. Sakr. "Reducing Goat milk Flavor by Beta – Cyclodextrin (β-CD) and its Effect on Texture and Microstructure in Soft Goat Cheese". Journal of Food and Dairy Sciences, 8, 4, 2017, 179-183. doi: 10.21608/jfds.2017.38197
Sakr, S. (2017). 'Reducing Goat milk Flavor by Beta – Cyclodextrin (β-CD) and its Effect on Texture and Microstructure in Soft Goat Cheese', Journal of Food and Dairy Sciences, 8(4), pp. 179-183. doi: 10.21608/jfds.2017.38197
Sakr, S. Reducing Goat milk Flavor by Beta – Cyclodextrin (β-CD) and its Effect on Texture and Microstructure in Soft Goat Cheese. Journal of Food and Dairy Sciences, 2017; 8(4): 179-183. doi: 10.21608/jfds.2017.38197
Reducing Goat milk Flavor by Beta – Cyclodextrin (β-CD) and its Effect on Texture and Microstructure in Soft Goat Cheese
Dairy Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt
Abstract
Although goat milk and their processing products were recommended for human consumption as a medicinal food, their strong goaty flavor limits their acceptability among the majority of consumers especially in Egypt. In this respect, Βeta-Cyclodextrin (β-CD) was reported to be effective in reducing the intensity of this flavor and as a result the commercial value of goat milk products was enhanced. In this research, the effect of reducing goat milk flavor in soft goat cheese by β-CD and their effect on texture and microstructure were investigated. The obtained results showed that the addition of β-CD at different concentrations (0.25g, 0.5 or 1.0% of milk) effectively trapped the short chain fatty acids and made goaty flavor un-sensed. The increase in moisture% and decreased in total solids% as a result of β-CD addition was also noticed. The addition of β-CD (0.25%) to goat milk cheese lead to an increase in firmness, cohesiveness, gumminess and chewiness and a decrease in springiness and resilience when compared to control. Electron micrographs of different goat cheese samples showed obvious microstructural changes in the protein network as affected by β-CD and these changes were Compatible with the changes in moisture and firmness.