Influence of using different proportions of cow and goat milk on the chemical, textural and sensory properties of Chanco–style cheese with equal composition

The manufacture of traditional cheese varieties by mixing different proportions of cow and goat milk has become a common practice to obtain products with different appearance, texture and flavor. This study aimed to evaluate the effect of increasing the proportion of goat milk in the chemical, textural and sensory properties of Chanco-style cheese, a traditional variety from Chile and produced with pasteurized cow milk. A standardized cheese...