Short Communication
Effect of donkey milk addition on the acceptability of Caprino, a typical goat cheese from Basilicata region, Italy
Abstract
In this preliminary study we evaluated the effect of different donkeys’ milk additions in cheese making on the acceptability of fresh Caprino, a typical goat cheese produced in a region of southern Italy. In cheese making three batches were considered: A1 only goats’ milk, A2 and A3 with the addition of 5% and 10% of donkeys’ milk, respectively. With the exception of colour, the lowest donkeys’ milk addition improved the acceptability of Caprino cheese. In particular, significant highest ratings (P < 0.05) were observed on odour, flavour, texture and on overall liking.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
