Research on the formula of making fresh cheese from goat milk

Abstract

     The goal of the study is to investigate: (1) the influence of the ratio of coagulated goat milk (20, 30, 35, 40, and 45) % and (2) the influence of the mixing ratio of corn starch (9, 10, and 11) % and butter (1, 2, and 3) % on the texture and sensory properties of fresh cheese product from goat milk. The research results showed that using 40 % of coagulated milk on the total amount of goat milk used created a product with a soft, smooth texture and good sensory properties. However, when the amount of coagulated milk used exceeded 40 %, the product had a strong goat milk smell and reduced consumer acceptance. On the contrary, using coagulated milk ratio lower than 40 % made the product too soft in texture. Similarly, the amount of cornstarch and butter used was 10 % and 2 %, respectively, to create a product with a good texture and an appropriate taste. The sensory scores for texture, odor, and taste were 4.24, 4.39, and 4.21, respectively. The study is a basis for the processing of diverse goat milk products and provides information for product optimization and commercialization.