ABSTRACT The aim of this work was to study the physico-chemical parameters, texture, colour and sensorial characteristics of experimental cheeses from three equivalent groups of 15 multiparous goats from each of the three Canarian breeds, Majorera, Palmera and Tinerfeña, during ripening. A great influence on the milk basic composition was observed when comparing breed effect. The Palmera breed had the best milk quality characteristics with the highest percentage of protein (5.16%), fat (4.62%), and dry matter (14.75%). Tinerfeña breed had the lowest value of protein and non-fat solids whereas Majorera breed showed the minimum score for fat percentage. The main effects of goat breed on cheese basic composition were found in protein (P<0.01), pH (P<0.01) and Aw (P<0.05). Cheese sensorial texture was only partially affected by breed, three of nine attributes. Breed influenced all taste parameters, with higher scores in 30 and 60 days’ stages, although odour and flavour intensity was similar. Cheese from Majorera breed was the richest in aromatic descriptors showing four specific sensations, two of them, goat milk and butter, belonging to the lactic family and the other, rancid and cellar, related to miscellaneous descriptors. Finally, consumers were not able to differentiate cheeses made with milk from various breeds.

中文翻译：

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品种对新鲜、半硬和硬山羊乳奶酪理化和感官特性的影响

摘要 这项工作的目的是研究来自三个 Canarian 品种 Majorera、Palmera 和 Tinerfeña 中每一个品种的 15 只经产山羊的三个等效组的实验奶酪的理化参数、质地、颜色和感官特征。在比较品种效应时，观察到对牛奶基本成分的影响很大。Palmera 品种的牛奶质量特征最好，蛋白质 (5.16%)、脂肪 (4.62%) 和干物质 (14.75%) 的百分比最高。Tinerfeña 品种的蛋白质和非脂肪固体含量最低，而 Majorera 品种的脂肪百分比得分最低。山羊品种对奶酪基本成分的主要影响在于蛋白质（P<0.01）、pH（P<0.01）和Aw（P<0.05）。奶酪的感官质地仅部分受品种影响，九个属性中的三个。品种影响所有口味参数，在 30 天和 60 天阶段得分较高，尽管气味和风味强度相似。来自 Majorera 品种的奶酪在芳香描述中最为丰富，显示出四种特定的感觉，其中两种，山羊奶和黄油，属于乳酸家族，另一种，腐臭和地窖，与其他描述相关。最后，消费者无法区分不同品种的牛奶制成的奶酪。与杂项描述符有关。最后，消费者无法区分不同品种的牛奶制成的奶酪。与杂项描述符有关。最后，消费者无法区分不同品种的牛奶制成的奶酪。