Title: Caractéristiques organoleptiques de fromages de chèvre fabriqués à partir de laits contenant des variants génétiques différents de la caséine α<sub>s1</sub>
Abstract: Des fromages de chèvre ont été fabriqués à partir de laits contenant les variants génétiques A et F de la caséine u S l' Des fabrications de type pâte molle et pâte pressée ont été réalisées dans un atelier pilote.Les caractéristiques organoleptiques des fromages ont été évaluées, à différents stades d'affinage, par un jury entraîné.Les fromages F possèdent plus de «goût chèvre» et de piquant, ainsi qu'un arrière-goût plus persistant.Les fromages A sont jugés plus fermes et plus lisses, à la fois visuellement et en bouche.La composition de la matière première apparaît capable de déterminer, jusqu'à un certain point, les caractéristiques finales du produit.fromage 1 caséine u s 1 1 évaluation sensorielle 1 texture 1 «goût chèvre» Summary -Sensory characteristlcs of goat cheeses made from milks contalnlng different genetlc types of u s1 -casein.Cheeses made from goat's milk were evaluated for their sensory quality with the aim of determining a possible relationship between goat genetic type and texture and f1avour of the finished product.Milk with a high or normal content of usrcasein obtained from selected goats of the A and F type respectively, was sampled at early, mici-and final stages of lactation.Soft cheeses of the "Pélardon" molci-ripened type and paraffin-eoated semi-hard cheeses of the Gouda type were produced from bath milk samples.Sensory evaluation took place at the mid-and final stage of cheese ripening.After preliminary training of panel members, a vocabulary specific to the different cheese types was developed.Sensory trials were carried out with rating on a 5-point category scale and using non-parametric statistics for processing the data.It was found that milk eppears to account at least parlly for the differences evidenced in ripened cheeses.Genetic type rather than lactation stage seems to be involved in reported texture and f1avour changes.Whatever the process used in cheese manufacturing, milk high in u S l-easein is associated with less intensity in characteristic goat f1avour and with firmer and smoother cheese texture.As regards the differences in f1avour intensity noted for the studied cheese types, lipolysis ls assumed to play a role in the expression of so-ealled "goat tîevour" although the mechanism(s) involved as weil as the compounds responsible for typical "notes" still have to be identified.cheese / uS1-caseln / sensory analysls / texture / "goat f1avour"