Physico-Chemical, Microbiological and Sensory Characteristics of Cabra del Guadarrama Cheese and Other Cheeses from Different Spanish Autochthonous Goat Breeds

Physico-Chemical, Microbiological and Sensory Characteristics of Cabra del Guadarrama Cheese and Other Cheeses from Different Spanish Autochthonous Goat Breeds

Physico-chemical analyses, fatty acid profiles, microbiological analyses and sensory characteristics (assessed by trained judges and by consumers) were carried out on four types of goat cheese produced in artisanal cheese factories using raw milk from different autochthonous Spanish goat breeds (Mal...

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Bibliographic Details
Main Authors: Teresa Herrera, Aida Pérez-Baltar, Laura Ortiz, Pablo Letón, Eugenio Miguel
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
goat cheese
autochthonous breeds
artisanal
raw milk
sensory
Cabra del Guadarrama
Online Access:https://www.mdpi.com/2304-8158/14/13/2368
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