Effect of goat breed on the sensory, chemical and nutritional characteristics of ricotta cheese

Sensory properties of ricotta cheese, such as softness, granulosity and greasiness, were significantly different (P<0.001) among goat breeds. The lower value of adhesiveness, detected in ricotta cheese made from whey of the Local breed, may be linked to the higher fat/protein ratio. Goat odour was more pronounced in ricotta cheese made from whey of Siriana and Maltese goats (P<0.001) compared to the other breeds. The fatty acid profile of ricotta cheese was also influenced by breed. In ricotta cheese made from whey of Girgentana goats, the greater softness, lower sensor score for granulosity and 'goaty' odour and higher levels of monounsaturated and polyunsaturated fatty acids will satisfy consumer demand for a cheese with adequate sensory and nutritional properties.