Partial substitution of cow milk with ewe or goat
milk in pasta filata cheese production had an effect
on physicochemical, microbiological, and sensorial
characteristics of the final products. The different
compositions of raw milk contributed to the peculiar
sensorial attributes of the innovative produced cheeses,
also influenced by the native microbiota of the different
milks. All innovative and traditional Caciocavallo
cheeses showed a satisfactory nutritional, sensorial,
and microbiological quality. Moreover, considering the
peculiar nutritional properties of goat milk, the realized
mixed goat Caciocavallo cheeses could lead to good
success among consumers interested in healthy foods.
The development of appropriate technologies for the
production of innovative cheeses using a mixture of
cow and ewe or goat milk, with proper characteristics
and satisfactory acceptance by consumers, could be an
interesting and feasible opportunity for the dairy industry,
allowing its expansion in the market. In addition,
considering the almost total absence of scientific papers
on these types of pasta filata cheeses, the obtained results
could give more insight into the characterization
of these products.