声明
Abbreviations
CHAPTER 1 BACKGROUND AND OBJECTIVES OF THE STUDY
1.1 General Introduction
1.2 Basic and Fatty Acid Composition of Goat Milk and Its Products
1.3 Origin and Varieties of Goat Milk Cheese
1.4 Nutritional and Sensory Characteristics of Goat Milk Cheese
1.5 Influence of Feed on Nutritional Quality of Goat Milk and Its Cheese
1.6 Influence of Feed on Sensory Characteristics of Goat Milk Cheese
1.7 Cheese-Making Recipes and Goat Milk Cheese Quality
1.8 Camembert Cheese Production
1.8.1 Camembert processing
1.8.2 The ripening process in Camembert cheese
1.8.3 Nutritional and health considerations of Camembert cheese
1.8.4 Evaluation of sensory characteristics and appearance
1.9 Objectives of the Study
CHAPTER 2 INCLUSION OF MICROALGAE IN THE CAPRINE DIET IMPROVES NUTRITIONAL AND SENSORY PROFILE OF MILK AND ITS CAMEMBERT CHEESE
2.1 Introduction
2.2 Materials and Methods
2.2.1 Animals and experimental diets
2.2.2 Measurements, sampling procedure and chemical analysis
2.2.3 Cheese making
2.2.4 Statistical analysis
2.3 Results and Discussion
2.3.1 Milk yield and composition
2.3.2 Fatty acid composition of milk
2.3.3 Cheese yield and chemical composition
2.3.4 Oxidative stability of cheese
2.3.5 Sensory evaluation of cheeses
2.3.6 Fatty acid composition of cheese
2.4 Conclusions
CHAPTER 3 CHANGES IN TEXTURE, COMPOSITION AND SENSORY CHARACTERISTICS OF CAMEMBERT CHEESE MADE FROM A MIXTURE OF GOAT MILK AND COW MILK DURING RIPENING
3.1 Introduction
3.2 Materials and Methods
3.2.1 Cheese manufacture
3.2.2 Cheese yield and chemical composition
3.2.3 Lipolysis
3.2.4 Proteolysis
3.2.5 Color analysis
3.2.6 Texture analysis
3.2.7 Fatty acid profile
3.2.8 Volatile Compounds
3.2.9 Sensory analysis and consumer acceptance
3.2.10 Experimental design and statistical analysis
3.3 Results and Discussion
3.3.1 Cheese yield and chemical composition
3.3.2 Lipolysis
3.3.3 Proteolysis
3.3.4 Minerals content
3.3.5 Fatty Acid profile
3.3.6 Color analysis
3.3.8 Volatile Compounds
3.3.9 Sensory analysis
3.4 Conclusion
CHAPTER 4 EFFECTS OF SPICING ON CHEMICAL COMPOSITION, SENSORY QUALITY AND MICROBIAL COMPOSITION OF GOAT MILK CAMEMBERT CHEESE DURING RIPENING
4.1 Introduction
4.2 Screening Trial
4.3 Materials and Methods (Actual Experimentation)
4.3.1 Cheese manufacture
4.3.2 Physicochemical properties
4.3.3 Lipolysis
4.3.4.Proteolysis
4.3.5 Instrumental texture profile analysis (TPA)
4.3.6 Volatile Compounds
4.3.7 Sensory analysis
4.3.8 Statistical analysis
4.4 Results and Discussion
4.4.1 Physicochemical properties
4.4.2 Lipolysis
4.4.3 Proteolysis
4.4.4 Texture profile
4.4.5 Microbial Composition and diversity
4.4.6. Volatile compounds
4.4.7 Sensory analysis
4.5 Conclusion
CHAPTER 5 INNOVATION POINTS, CONCLUSIONS AND FUTURE DIRECTION
5.1 Innovative Points
5.2 Major Conclusions
5.3 Recommendations for Future Research
致谢
BRIEF RESUME
PUBLICATIONS
参考文献
中国农业科学院;
