Incorporation of Cow’s and Goat’s Milk and Its Effect on The Texture Profile and Quality of Cheddar Cheese

HistoryThis study aimed to analyze the effect of incorporating cow's milk and goat's milk on the physicochemical characteristics, texture, amino acid and fatty acid profiles, and functional activity of Cheddar cheese.Cheeses were produced using four treatments, namely 100% cow's milk, 100% goat's milk, 70% cow's milk:30% goat's milk, and 30% cow's milk:70% goat's milk.Analyses were conducted for pH, moisture, protein, fat, ash, texture profile, color, antioxidant capacity (DPPH), microbiological quality, as well as amino acid and fatty acid profiles using FTIR, HPLC, and GC-FID methods.Sensory evaluation involved 25 semi-trained panelists using a 5-point hedonic scale, and data were analyzed by one-way ANOVA followed by Duncan's test (P