Effect of different fat milk contents on physicochemical and sensory properties of Gouda cheese

Gouda is a semi-hard Dutch cheese and can be made from cow, buffalo, and goat milk. This study was performed to investigate the effect of different fat levels on the physicochemical and sensory properties of Gouda cheese. Buffalo milk with two different fat contents (55.40 and 3.37%) and one control sample from cow milk were used to prepare Gouda cheese. Different formulations showed a significant effect on the proximate analysis except for ash content in pasteurised milk and protein content in Gouda cheese. For TPA, hardness showed a significant effect on day 0 and day 15 but insignificant on day 30, while springiness showed a significant effect on day 0 until day 30. Sensory evaluations show that taste and overall acceptance attributes were significant, while aroma, colour, and texture were insignificant. Based on the TPA analysis and sensory evaluation, it can be concluded that Gouda cheese from buffalo milk with 3.37% fat content is the best formulation and showed the lowest deviation from control (gouda cheese from cow milk).

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