The values for the instrumental texture parameters of Coalho cheeses made from cow’s, goat’s milk and their mixture Bleomycin cost during storage at 10 °C are shown in Table 3. The values of chewiness and cohesiveness presented no significant difference (P > 0.05), regardless of the kind of cheese and time of storage. During some assessed storage intervals (1, 14 and 21 days), CGM presented higher values for hardness than CCM. The time of storage presented no significant influence (P > 0.05) on the hardness of the cheeses. Mallatou

et al. (1994) noted that white-brined cheeses made from goat’s milk were harder compared to cheeses made from ewe’s milk. Pure caprine milk leads to production of a harder cheese than that produced using pure ovine milk. The differences in the rheological properties of cheeses made selleck chemical with different types of milk may be due to the different casein structures or their

concentrations in milk. Bovine milk contains higher levels of α-s1-casein than caprine milk (Ceballos et al., 2009). Some researchers have reported that the increase in the acidity of cheeses during storage causes changes in the characteristics of the protein aggregates and consequently in their texture, producing softer cheeses that are more easily fragmented. Although in this study the evaluated cheeses showed a decrease in pH values during the storage period, they did not exhibit changes in their hardness profiles, since cheeses were not ripened, and metabolic activity at 10 °C is limited. Cheeses with

lower pH values, mainly those close to the casein isoelectric point, possess textures with high gumminess, while cheeses with higher pH values present a more plastic texture (Bhaskaracharya & Shah, 2001). Moisture is also an important factor that influences the texture of cheeses because high initial moisture weakens the protein network, making the cheese matrix softer (Buriti, Rocha, & Saad, 2005). In this study, the DNA ligase highest values for moisture and lowest values for hardness were found in CCM for most of the evaluated storage periods. Furthermore, the proteolysis also influences the texture of cheeses, particularly the hardness (Chilliard et al., 2006), however in this case this contribution is also limited. Values for color evaluation parameters of Coalho cheeses made from cow’s milk, goat’s milk, and a mixture of the two during storage at 10 °C are shown in Table 4. In general, CCGM and CGM presented higher L* values (P < 0.05) from 7 days of storage onward. In color evaluation, the L* parameter indicates lightness and the capacity of an object to reflect or transmit light based on a scale ranging from 0 to 100. Therefore, higher lightness values result in clearer objects. The average L* values found for CCGM and CGM in this study were higher than those found by Sheehan et al. (2009) for semi-hard cheeses made from cow’s and goat’s milk. Higher a* values (P < 0.