Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture

Abstract This study assesses and compares the nutritional, textural and sensory characteristics of Coalho cheese made from goat's (CGM) or cow's milk (CCM) and their mixture (CCGM) during cold storage for 28 days. Among the assessed physiochemical parameters, the type of milk used during production only influenced ( P P