So, the aim of this study was to develop and assess the quality parameters and sensory acceptability of Coalho cheeses made from a mixture of goat’s and cow’s milk and compare the evaluated characteristics with those obtained for the Coalho cheeses made from plain goat’s or cow’s milk. Three different cheese types

were made in duplicate in three different moments: CCM (cheese made from cow’s milk), CGM (cheese made from goat’s milk) and CCGM (cheese made from cow’s milk and goat’s milk, 1:1 ratio, L:L). The cheeses were manufactured following the traditional procedure proposed by Embrapa for traditional cow’s Coalho cheese, which is a Brazilian agricultural research company (Laguna & Landim, 2003). Milk composition is presented in Fig. 1. Coalho cheeses were manufactured in 30-L vats from commercially pasteurized goat and/or cow milk heated to 90 ± 1 °C for 10 min, followed by direct acidification with 0.25 mL/L check details lactic acid. Calcium chloride (0.5 mL/L) and a commercial coagulating agent (0.9 mL/L, Ha-La®) and starter of mesophilic

lactic cultures (R-704 Lactococcus lactis subsp. cremoris and L. lactis subsp. lactis) available from Christian Hansen Brazil (Valinhos, Minas Gerais, Brazil) were also added to the vats. The vats were incubated http://www.selleckchem.com/products/KU-60019.html at 36 °C until a firm curd was formed (approximately 40 min). The obtained gel was gently cut into cubes, allowed to drain, salted in brine (12 g/L NaCl), placed in perforated rectangular containers (approximate capacity of 250 g) and maintained at 10 °C under pressure for 4 h and vacuum packaged. The cheese obtained after storage at 10 °C for 24 h was regarded as the final product. The cheeses were then stored at 4 °C for 28 days to simulate the common shelf-life. Cheeses from each treatment (n: 6) were used for physicochemical and Histamine H2 receptor technological analysis of the final product (day 1) and after 7, 14, 21 and 28 days of storage. For fatty acids profile and sensory analysis, the cheeses were evaluated after 14 and 28 days of storage.

Each day, three cheeses from the same batch and trial were unpacked and immediately used for physicochemical, fatty acids profile, textural and sensory analysis. The pH values of the cheeses were determined using a combined pH glass electrode connected to a pH-meter MicropH 2001 Crison potentiometer (MicropH 2001, Barcelona, Spain). The moisture content from the samples was determined following the international standard method (IDF, 1958), and protein, fat and salt (sodium chloride – NaCl) contents were measured using a LactoScope Filter C4 apparatus (Delta Instruments, The Netherlands) according to Madureira, Pintado, Gomes, Pintado, and Malcata (2011). Lipid extraction was performed according to Hara and Radin (1978) and transesterification of the FA according to Christie (1982).