Effect of the Addition of Donkey Milk on the Acceptability of Caciotta Cow Cheese

Abstract

This study investigated the effects of adding donkey milk in cheesemaking on the acceptability of a Caciotta cow cheese after 10 and 45 days of ripening. The cheeses produced were: a control cheese with cow’s milk only and experimental cheese with the addition of 5% donkey’s milk. The acceptability of Caciotta was determined by the judgement of 80 habitual cheese consumers. The acceptability of the Caciotta cheese was significantly influenced by the addition of donkey milk, with the exception of the texture parameter. At a ripening time of 10 days, the control cheese scored significantly higher than the experimental cheese for aroma, flavor and overall liking; conversely, at the longest time, the experimental cheese had significantly higher scores for color, aroma, flavor, and overall liking. Our results confirm that the use of donkey milk in cheesemaking can improve cheese acceptability. In addition, the known benefits of using donkey milk in cheesemaking, such as the reduction of blowing defects and the probiotic properties, could increase interest in innovative products among both processors and consumers. Processors could reduce, if not eliminate, the use of additives in cheesemaking, while cheese could also appeal to consumers of probiotic and fermented products.