The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review
Oumayma Boukria,
El Mestafa El Hadrami,
Sofiane Boudalia,
Jasur Safarov,
Françoise Leriche,
Abderrahmane Aït-Kaddour
Affiliations
Oumayma Boukria
Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco
El Mestafa El Hadrami
Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco
Sofiane Boudalia
Laboratoire de Biologie, Département d’Écologie et Génie de l’Environnement, Faculté des Sciences de la Nature et de la Vie & Sciences de la Terre et l’Univers, Université 8 Mai 1945 Guelma, BP 401, Guelma 24000, Algeria
Jasur Safarov
Department of Food Engineering, Faculty of Mechanical Building, Tashkent State Technical University Named after Islam Karimov, University str. 2, Tashkent 100095, Uzbekistan
Françoise Leriche
Université Clermont Auvergne, INRA, VetAgro Sup, UMRF, F-63370 Lempdes, France
Abderrahmane Aït-Kaddour
Université Clermont Auvergne, INRA, VetAgro Sup, UMRF, F-63370 Lempdes, France
The yield and quality of cheese are associated with the composition, physicochemical, sensory, rheological, and microbiological properties of milk and with the technology applied to the milk before and/or during cheese processing. This review describes the most important research on cheeses obtained from processing mixtures of different milk species and discusses the effect of milk mixtures (i.e., species and mixture ratios) on composition, physicochemical, sensory, rheological, and microbiological properties of cheeses. More specifically, the present review paper will gather and focus only on studies that have provided a clear comparison between cheeses produced from a mixture of two milk species to cheeses produced from only one species.
