The DOI matches its Crossref record; 39 of the 39 references it cites were found in a registry or an index.
Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production
Abstract
The aim of the study was to evaluate the chemical composition, colour and sensory profile of rennet goat cheeses, taking into account their geographic region of production. The relationships between the botanical composition of the goats’ pasture to the fatty acid (FA) profiles and health indicators of the fat of cheese produced from their milk in artisanal conditions were also determined. Grazing of goats on natural pastures with greater floristic richness and, above all, the presence of more meadow species and herbs, not only increased the proportions of beneficial FAs in the cheese but also improved sensory characteristics valued by consumers.
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“This increase is associated with the distribution changes of components like fat and carotenoids (Barłowska et al., 2018).”
From Impact of lactic acid bacteria coculture on the quality characteristics of goat cheese during ripening (2025) · cites this paper as Barłowska et al., 2018
Citations
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Cited by
Sorted by citations
Chen, Z., Xie, W., Wei, Z., Sheng, B., Xue, X., & Chen, S. (2025) · Journal of Dairy Science · doi:10.3168/jds.2025-26760 · Cited by 4
Metadata
- Authors
- Barłowska, J., Pastuszka, R., Rysiak, A., Król, J., Brodziak, A., Kędzierska‐Matysek, M., Wolanciuk, A., & Litwińczuk, Z.
- Affiliations
- University of Life Sciences in Lublin (PL)
- Maria Curie-Skłodowska University (PL)
- Corresponding author
- Barłowska, Joanna
- ORCID
- Venue
- International Journal of Dairy Technology
- Publisher
- Wiley
- Published
- 2018-03-15
- Volume
- 71
- Issue
- 3
- Pages
- 699-708
- ISSN
- 1364-727X (ISSN-L)
- 1471-0307
- OpenAlex
- W2792939983
- Cited by
- 63
- References
- 39
- Citations by year
- 2026: 1 · 2025: 8 · 2024: 6 · 2023: 11 · 2022: 9 · 2021: 8 · 2020: 14 · 2019: 4 · 2018: 2
- FWCI
- 6.57
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Dairy Technology (publishedVersion)
- Funders
- University of Life Sciences in Lublin
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Ruminant Nutrition and Digestive Physiology
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Milk Quality and Mastitis in Dairy Cows
- Keywords
- goat cheese, fatty acid composition, cheese sensory properties, cheese color, cheese physicochemical properties, artisanal cheese production
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- Barłowska, J., Pastuszka, R., Rysiak, A., Król, J., Brodziak, A., Kędzierska‐Matysek, M., Wolanciuk, A., & Litwińczuk, Z. (2018). Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production. International Journal of Dairy Technology. https://doi.org/10.1111/1471-0307.12506
