Abstract The purpose of this research was to compare the physicochemical and sensorial properties of from-age frais-type cheese produced from milk of different cow breeds. There is no information on this topic in literature. The cheeses were manufactured in laboratory conditions during summer in three independent series from milk of the Polish Holstein-Friesian Black-and-White (HO), Polish Holstein-Friesian Red-and-White (RW) and Polish Red (RP) cows. The milk, whey and cheeses were analysed for chemical composition and physicochemical properties. Moreover, sensory analysis, TPA, protein fractions by SDS PAGE and fatty acid profile by GC were determined in cheeses. A one-way ANOVA was employed and the significance of differences between the means was established using the Duncan’s test. The cheeses were found to have a similar acidity and basic chemical composition (P≥0.05), with the exception of fat in dry matter concentration, which was greater in RW than HO cheese (P<0.05). The sensory evaluation of fromage frais-type cheeses revealed that they differed only in smell which gained a better score in RP than HO cheese (P<0.05). However, texture analysis showed a significant difference in the hardness and chewiness between cheeses which were the greatest in HO cheese (P<0.05). The RW cheeses were characterised by a greater proportion of whey proteins, trans-vaccenic acid, cis-9, trans-11-linoleic acid and monounsaturated fatty acids (P<0.05) than the HO ones. The cheeses from the RP milk gave the greatest yield. In conclusion, the most beneficial raw material for fromage frais-type cheese manufacture is the RW milk.

中文翻译：

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三个奶牛品种的牛奶制成的 fromage frais 型奶酪的成分和质量特性比较

摘要 本研究的目的是比较用不同奶牛品种的牛奶生产的老式 frais 型奶酪的理化和感官特性。文献中没有关于这个主题的信息。这些奶酪是在夏季在实验室条件下生产的，分为三个独立系列，分别来自波兰荷斯坦 - 弗里斯兰黑白 (HO)、波兰荷斯坦 - 弗里斯兰红白 (RW) 和波兰红 (RP) 奶牛的牛奶。分析了牛奶、乳清和奶酪的化学成分和物理化学特性。此外，在奶酪中测定了感官分析、TPA、SDS PAGE 的蛋白质组分和 GC 的脂肪酸谱。采用单向方差分析，并使用邓肯检验确定平均值之间差异的显着性。发现这些奶酪具有相似的酸度和基本化学成分（P≥0.05），但干物质浓度中的脂肪除外，RW 中的脂肪含量高于 H2O 奶酪（P<0.05）。对 fromage frais 型奶酪的感官评价显示，它们仅在气味上有所不同，RP 得分高于 HO 奶酪（P<0.05）。然而，质地分析表明，奶酪之间的硬度和咀嚼性存在显着差异，其中 H2O 奶酪最大（P<0.05）。RW 奶酪的特点是乳清蛋白、反式-异油酸、cis-9、trans-11-亚油酸和单不饱和脂肪酸的比例高于 H2O 奶酪（P<0.05）。来自 RP 牛奶的奶酪产量最高。总而言之，最适合生产法式奶酪的原材料是 RW 牛奶。