The study was conducted to evaluate the nutritional, textural and sensory characteristics of Camembert cheese made from goat milk, cow milk and their blends. The type of milk used affected yield, physicochemical properties and fatty acid profile of the cheeses. The percentages of C6:0, C8:0 and C10:0 acids were higher in the cheeses containing ≥ 75% goat milk. The sensory evaluation results showed differences in texture, colour, aroma and flavour among the cheeses. Cheeses made with the mixture of cow and goat milk particularly 50% goat milk mixed with 50% cow milk (50G:50C) maintained particular positive nutritional characteristics especially with respect to the mineral contents, fatty acids and consumer acceptability.

中文翻译：

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山羊奶和牛奶混合制成的卡门培尔奶酪成熟期间质地，成分和感官特性的变化

这项研究旨在评估以山羊奶，牛奶及其混合物制成的卡门培尔奶酪的营养，质地和感官特性。所用牛奶的类型会影响奶酪的产量，理化性质和脂肪酸分布。含有≥75％山羊奶的奶酪中C6：0，C8：0和C10：0酸的百分比较高。感官评估结果表明，奶酪之间的质地，颜色，香气和风味有所不同。用牛奶和山羊奶特别是50％山羊奶与50％牛奶（50G：50C）混合制成的奶酪保持了特别积极的营养特性，尤其是在矿物质含量，脂肪酸和消费者可接受性方面。