Physico-Chemical, Microbiological and Sensory Characteristics of Cabra del Guadarrama Cheese and Other Cheeses from Different Spanish Autochthonous Goat Breeds

Physico-chemical analyses, fatty acid profiles, microbiological analyses and sensory char- acteristics (assessed by trained judges and by consumers) were carried out on four types of goat cheese produced in artisanal cheese factories using raw milk from different au- tochthonous Spanish goat breeds (Malagueña, Florida, Murciano-Granadina and Cabra del Guadarrama). The cheeses studied were different in fat, protein, salt, pH, moisture, acidity and color due to the different production...