Effect of substituting goat’s milk with cow’s milk in Crottin-type cheese
DOI:
https://doi.org/10.22458/urj.v18i1.6474Keywords:
dairy products, quality, rheology, colorimetry, acceptanceAbstract
Introduction: Crottin-type cheese is traditionally made with goat’s milk, which gives it a distinctive sensory profile but may be too intense for some markets and more costly to produce; partial substitution with cow’s milk may support product diversification, sensory modulation, and cost reduction. Objective: We evaluated the effect of replacing goat’s milk with cow’s milk at 0%, 50%, and 100% on yield, physicochemical characteristics, texture, color, and sensory acceptance during storage. Methods: We determined yield after manufacture. On day three, we evaluated fat, protein, salt, and overall sensory acceptance; on days three and 22, we measured moisture, % ATECAL, pH, color, and texture. We assessed consumer acceptance with 124 participants and analyzed the results by cluster analysis. Results: Protein content was the only compositional variable that differed significantly among cheeses (p<0.05), increasing with the proportion of goat’s milk. During storage, pH and moisture decreased, while % ATECAL tended to decline as cow’s milk increased. Cheese type significantly affected all color and texture variables (p<0.05), with cheese type × time interaction only for b* and C*. Hardness was greater in 100% goat’s milk cheese and increased during storage. Cluster analysis showed that 56% of consumers accepted all formulations, especially those with 0% and 50% cow’s milk; 19% rejected all formulations; and 25% preferred the 100% cow’s milk cheese. Conclusion: Replacing goat’s milk with cow’s milk modified the physicochemical, color, and textural properties of Crottin-type cheese. Sensory acceptance varied by consumer segment, indicating diversification potential rather than a single optimal formulation.
References
Abdalla, A., Abu-Jdayil, B., Alsereidi, H., Hamed, F., Kamal-Eldin, A., Huppertz, T., & Ayyash, M. (2022). Low-moisture part-skim mozzarella cheese made from blends of camel and bovine milk: Gross composition, proteolysis, functionality, microstructure, and rheological properties. Journal of Dairy Science, 105(11), 8734-8749. https://doi.org/10.3168/jds.2022-22144
Adachi, K., Igoshi, A., & Murata, M. (2020). Analyses of factors affecting the browning of model processed cheese during storage. Journal of Nutritional Science and Vitaminology, 66(4), 364-369. https://doi.org/10.3177/jnsv.66.364
Álvarez, M.L., Pineda, M.L., Chacón, A., & Cubero, E. (2022). Características fisicoquímicas y sensoriales de leches caprina y bovina enteras, descremadas y deslactosadas. Agronomía Mesoamericana, 33(2), 47039. https://doi.org/10.15517/am.v33i2.47039
AOAC International. (2023). Official methods of analysis of AOAC International (G. W. Latimer Jr., Ed.; 22nd ed.). Oxford University Press. https://doi.org/10.1093/9780197610145.001.0001
Ávila, J.G., Carrillo, M.L., & Reyes, A. (2018). Modificación de la técnica volumétrica de Mohr para cuantificar sodio en queso fresco. Revista de Simulación y Laboratorio, 5(16), 1-4. https://www.ecorfan.org/bolivia/researchjournals/Simulacion_y_Laboratorio/vol5num16/Revista_de_Simulacion_y_Laboratorio_V5_N16_1.pdf
Barquero, L.M., & Chacón, A. (2022). Características fisicoquímicas y sensoriales de leches saborizadas elaboradas con leche caprina y bovina. Agronomía Mesoamericana, 33(1), 46743. https://doi.org/10.15517/am.v33i1.46743
Bidot-Fernández, A. (2017). Composición, cualidades y beneficios de la leche de cabra: revisión bibliográfica. Revista de Producción Animal, 29(2), 32–41. http://scielo.sld.cu/pdf/rpa/v29n2/rpa05217.pdf
Cámara Nacional de Productores de Leche. (2025, 8 de enero). Ante la finalización del proceso de desgravación de los productos lácteos sensibles en el CAFTA [Comunicado de prensa]. https://proleche.com/wp-content/uploads/2025/01/CP_CNPL_ante_la_finalizacion_desgravacion_CAFTA_IQV_8-1-241.pdf
Castillo, V.M., Cordero, M., & Chacón, A. (2026). Efecto de la transglutaminasa en las características de quesos frescos semiduros caprinos y bovinos. Nutrición Animal Tropical, 20(1), 1-33. https://doi.org/10.15517/6bxwfv04
Chacón, A., & Mora, D. (2017). Caracterización sectorial de la caprinocultura en Costa Rica. Nutrición Animal Tropical, 11(2), 23-60. https://doi.org/10.15517/nat.v11i2.31653
Chacón, A., & Pineda, M. (2009). Características químicas, físicas y sensoriales de un queso de cabra adaptado del tipo “Crottin de Chavignol”. Agronomía Mesoamericana, 20(2), 297-309. https://doi.org/10.15517/am.v20i2.4946
Chacón, A., Pineda, M.L., & Méndez, S.G. (2013). Efecto de la proporción de leche bovina y caprina en las características del dulce de leche. Agronomía Mesoamericana, 24(1), 149-167. https://doi.org/10.15517/AM.V24I1.9792
de Sousa Campos, S. A., Assumpção, G. M. P., de Abreu, L. R., & Pinto, S. M. (2020). Yield of cheese type Camembert with addition of protein extenders with and without mass stirring. Caderno de Ciências Agrárias, 12, 1-11. https://doi.org/10.35699/2447-6218.2020.15989
Ferraz, A. R., Pintado, C. S., & Serralheiro, M. L. (2024). A Global Review of Cheese Colour: Microbial Discolouration and Innovation Opportunities. Dairy, 5(4), 768-785. https://doi.org/10.3390/dairy5040056
Franceschi, P., Formaggioni, P., Brasca, M., Natrella, G., Faccia, M., Malacarne, M., & Summer, A. (2023). Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm. Animal Bioscience, 36(1), 132-143. https://doi.org/10.5713/ab.22.0080
García, B. (2006). Caracterización fisicoquímica de diversos tipos de quesos elaborados en el Valle de Tulancingo HGO con el fin de proponer normas de calidad. [Tesis de Licenciatura, Universidad Autónoma del Estado de Hidalgo]. Repositorio institucional-Universidad Autónoma del Estado de Hidalgo. http://dgsa.uaeh.edu.mx:8080/bibliotecadigital/handle/231104/506
González, M.L., Sánchez, H.C., Franco, F.M.J., Güemes, V.N., & Soto, S.S. (2018). Physical, chemical and texture characteristics of Aro cheese. Food Research, 2(1), 61-67. https://doi.org/10.26656/fr.2017.2(1).211
Huanca, G., Quiroga, B.M., & Ticona, O.R. (2023). Evaluación fisicoquímica y sensorial del helado con tres niveles de yogurt y suero de leche bovina. Cibum Scientia, 2(2), 7-16. https://doi.org/10.53287/jzki7577nt34b
Kilic, S., Uysal, H., Kavas, G., Akbulut, N., & Kesenkas, H. (2004). Manufacture and some properties of Turkish fresh goat cheese. Pakistan Journal of Biological Sciences, 7(6), 1037–1039. https://doi.org/10.3923/pjbs.2004.1037.1039
Kim, J., Watkinson, P., Lad, M., Matia-Merino, L., Smith, J. R., & Golding, M. (2022). Effect of process and formulation variables on the structural and physical properties in cream cheese using GDL acidulant. Food Biophysics, 17(2), 273-287. https://doi.org/10.1007/s11483-022-09719-w
Kirk, R., Sawyer, R., & Egan, H. (2004). Composición y análisis de alimentos de Pearson. Compañía Editorial Continental. Colombia.
Kizilirmak, O., Balkir, P., Seckin, A., & Irkin, R. (2009). The effect of modified atmosphere and vacuum packaging on the physicochemical, microbiological, sensory and textural properties of Crottin de Chavignol cheese. Food Science and Technology Research, 15(4), 367-376. https://doi.org/10.3136/fstr.15.367
Koranteng, B. A., Awodoyin, O. R., Adediran, A. O., & Omojola, A. B. (2021). Physicochemical and sensory characteristics of soft cheese as affected by different salt levels. Nigerian Journal of Animal Production, 48(5), 124-134. https://doi.org/10.51791/njap.v48i5.3193
Lepesioti, S., Zoidou, E., Lioliou, D., Moschopoulou, E., & Moatsou, G. (2021). Quark-type cheese: Effect of fat content, homogenization, and heat treatment of cheese milk. Foods, 10(1), 184. https://doi.org/10.3390/foods10010184
Malavassi, P., Chacón, A., Víquez, D., & Cordero, M. (2023). Características fisicoquímicas y sensoriales del dulce de leche caprino con inclusión de amaretto. Agronomía Mesoamericana, 34(2), 51879. https://doi.org/10.15517/am.v34i2.51879
Maynard, M. (2019). Evaluación del efecto de la reducción del contenido de sodio proveniente de la sal (NaCl) sobre la aceptación sensorial de papas tostadas, en un contexto industrial. [Tesis de grado, Universidad de Costa Rica]. Repositorio institucional-UCR. https://repositorio.sibdi.ucr.ac.cr/handle/123456789/11009
Patel, K.J., & Boghra, V.R. (2018). Modifications in Richmond formula for calculating Solids-not-fat/Total solids percent in cows’ milk in Gujarat State. Asian Journal of Dairy and Food Research, 37(4), 278-282. https://doi.org/10.18805/ajdfr.DR-1312
Pineda, J. (2011). Producción y estudio para la comercialización de queso semimaduro de cabra ahumado en el cantón Ibarra provincia de Imbabura. [Tesis de Grado, Universidad de las Américas]. Repositorio Institucional de la Universidad de Las Américas. http://dspace.udla.edu.ec/handle/33000/745
Raynal-Ljutovac, K., Gaborit, P., & Lauret, A. (2005). The relationship between quality criteria of goat milk, its technological properties and the quality of the final products. Small Ruminant Research, 60(1–2), 167–177. https://doi.org/10.1016/j.smallrumres.2005.06.010
Rosas, B. (2005). Relación entre producción de leche, su composición química y rendimiento en la elaboración de queso en cabras lecheras. [Tesis de Posgrado, Universidad de Colima]. Repositorio Biblioteca Virtual de la Universidad de Colima. https://bvirtual.ucol.mx/consultaxcategoria.php?autor=992&categoria=3&id=5847
Salazar, M.N., Pichardo, C., & Blandón, E.J. (2023). Características fisicoquímicas y microbiológicas de la leche de vaca producida en la finca Las Mercedes, Managua, Nicaragua. La Calera, 23(40), 77-83. https://doi.org/10.5377/calera.v23i40.16348
Sánchez-Macías, D., Fresno, M., Moreno-Indias, I., Castro, N., Morales-de la Nuez, A., Álvarez, S., & Argüello, A. (2010). Physicochemical analysis of full-fat, reduced-fat, and low-fat artisan-style goat cheese. Journal of Dairy Science, 93(9), 3950–3956. https://doi.org/10.3168/jds.2010-3193
Secretaría Ejecutiva de Planificación Sectorial Agropecuaria. (2025, 31 de marzo). Metodología: estimación de la producción de leche en Costa Rica. Período 2017–2024 (SEPSA-INF-2025-006). Ministerio de Agricultura y Ganadería. https://infoagro.go.cr/wp-content/uploads/2025/04/SEPSA-INF-2025-006_Estimacion_Produccion_Leche_CR_2025.pdf
Strani, L., Grassi, S., Casiraghi, E., Alamprese, C., & Marini, F. (2019). Milk renneting: study of process factor influences by FT-NIR spectroscopy and chemometrics. Food and Bioprocess Technology, 12(6), 954-963. https://doi.org/10.1007/s11947-019-02266-2
Suhartanti, D., & Septian, R. (2014). Comparison of the antibacterial activity of cow milk kefir and goat milk kefir against bacteria Bacillus cereus. Disease Prevention and Public Health Journal, 8(2), 71-76. https://doi.org/10.12928/kesmas.v8i2.1030
Tunick, M.H. (2023). Cheese Rheology and Texture. En M. H. Tunick (Ed.), Handbook of Cheese Chemistry (pp. 202-222). The Royal Society of Chemistry. https://doi.org/10.1039/BK9781839169908-00202
van Neerven, R. J. J., & Savelkoul, H. F. J. (2019). The two faces of cow’s milk and allergy: Induction of cow’s milk allergy vs. prevention of asthma. Nutrients, 11(8), 1945. https://doi.org/10.3390/nu11081945
Yu, M., Li, B., Hong, T., Li, Z., Ru, X., Bian, W., Zhu, W., Chen, L., & Han, J. (2024). Advancements in nutritional composition of milk and species identification. Food Quality and Safety, 8, fyae039. https://doi.org/10.1093/fqsafe/fyae039
Zeña, E.N., Huamanchay, A.V., Balladares, A.D., Guadalupe-Sifuentes de Posadas, L. F., & Arias, G.C. (2024). Leche de cabra (Capra aegagrus hircus): una revisión de su valor nutricional, actividades biológicas, tratamiento térmico y productos alimenticios derivados. Perspectivas en nutrición humana, 25(2), 177-192. https://doi.org/10.17533/udea.penh.v25n2a06
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License
This work is licensed under a Creative Commons Attribution 4.0 International License.
Note: This abstract contains an incorrect copyright due to technical issues. Authors who publish with this journal agree to the following terms: Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal
All journal contents are freely available through a CC BY 4.0 license.
CC BY 4.0 is a Creative Commons: you can copy, modify, distribute, and perform, even for commercial reasons, without asking permission, if you give appropriate credit.
Contents can be reproduced if the source and copyright are acknowledged according to the Open Access license CC BY 4.0. Self-storage in preprint servers and repositories is allowed for all versions. We encourage authors to publish raw data and data logs in public repositories and to include the links with all drafts so that reviewers and readers can consult them at any time.
The journal is financed by public funds via Universidad Estatal a Distancia and editorial independence and ethical compliance are guaranteed by the Board of Editors, UNED. We do not publish paid ads or receive funds from companies.
