Fresh cheeses, Panela type, were manufactured from cow milk and with goat milk incorporation, constituting 4 blends of milks (G10:C90, G20:C80, G30:C70, G40:C60, v/v). The cheeses were analyzed to determine the effect of the different goat milk ratios on the physicochemical, textural, rheological, and sensory properties over 15 d of storage. Significant differences in protein (14.6% to 18.5%), fat (13.0% to 19.4%), and moisture contents (51.7% to 61.3%), pH (6.38 to 6.67), color (Lh > 64.4, ah > 1.06, bh > 5.14), textural (σf > 14.8 kPa, εC : 0.77 to 0.79, elasticity modulus > 13.5 kPa), and rheological parameters (G' > G'', G': 10.6 to 31.9 kPa, G'': 2.39 to 7.31 kPa, tan δ: 0.21 to 0.24) were detected as a function of the milks ratio, as well as a function of the storage time. The incorporation of goat milk improved the overall quality in the formulation of Panela cheese, enhancing the texture, flavor and aroma, commonly associated with hand-crafted cheeses when they are used in the proper ratio. Furthermore, the nutritional value of the cheese is increased with the incorporation of goat milk, which can contribute to a better consumer health.

中文翻译：

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山羊奶和牛奶比例对新鲜帕莱纳奶酪理化、流变和感官特性的影响

Panela 型新鲜奶酪由牛奶制成，并加入山羊奶，由 4 种牛奶混合而成（G10:C90、G20:C80、G30:C70、G40:C60，v/v）。对奶酪进行分析，以确定不同山羊奶比例对储存 15 天以上的物理化学、质地、流变学和感官特性的影响。蛋白质（14.6% 至 18.5%）、脂肪（13.0% 至 19.4%）和水分含量（51.7% 至 61.3%）、pH（6.38 至 6.67）、颜色（Lh > 64.4，ah > 1.06，bh）的显着差异> 5.14）、结构（σf > 14.8 kPa，εC：0.77 至 0.79，弹性模量 > 13.5 kPa）和流变参数（G' > G''，G'：10.6 至 31.9 kPa，G''：2.39 至 7.31 kPa，tan δ：0.21 至 0.24) 作为牛奶比例的函数以及储存时间的函数进行检测。山羊奶的加入提高了 Panela 奶酪配方的整体质量，增强了质地、风味和香气，当它们以适当的比例使用时，通常与手工制作的奶酪相关。此外，奶酪的营养价值随着山羊奶的加入而增加，这有助于改善消费者的健康。