羊乳有較高含量的短鏈脂肪酸、較小的脂肪球及較低含量的αS1-酪蛋白及乳糖。羊乳通常被認為是一種更健康的牛奶替代品，與牛奶相比羊乳易於人體消化且不易引起過敏反應。在台灣，羊乳一般製作成鮮乳或乳飲品飲用，但其具有羊羶味，造成市場接受性較低。再製起司主要由天然起司、油脂、水、乳化鹽及其他添加物在高溫下攪拌混合而成，相較於天然起司的製作過程較簡單、更可行與實用且成本較低。本研究旨在探討添加羊乳配合不同濃度乳化鹽對於再製起司的質地及理化特性之影響並與添加牛乳進行比較。將天然起司、油、水或牛乳或羊乳及不同濃度乳化鹽以真空細切機混合均勻，充填於保鮮盒中並冷卻至室溫，於4℃下儲存48小時成形；測定其pH值、水活性、顏色、融化性、硬度、內聚性、膠黏性、彈性及咀嚼性。結果顯示，本研究製作的再製起司之pH值介於5.83～5.95，水活性介於0.78～0.87。使用羊乳相較於牛乳會使再製起司的顏色（L*值及a*值）、硬度、膠黏性及融化性影響較顯著；乳化鹽濃度改變會影響再製起司的pH值、水活性、質地及融化性，其中影響硬度最為顯著。使用羊乳及改變乳化鹽濃度及兩因子間交互作用會影響再製起司的pH值、硬度、內聚性、膠黏性、彈性及融化性，並且其中影響硬度最為顯著。因此添加羊乳並配合乳化鹽濃度的改變可以修飾再製起司之質地。

Goat milk has a higher content of short-chain fatty acids, smaller fat globules, and a lower content of αS1-casein and lactose. Goat milk is often considered a healthier alternative to cow milk, as it is easily digested by the human body and is less likely to cause allergic reactions, compared to cow milk. In Taiwan, goat milk is used as fresh milk or made into milk beverages. However, it has a goaty flavor, resulting in low commercial acceptability. The production of processed cheese is simpler, more feasible, more practical, and cheaper than natural cheese. The objective of this research was to investigate the effects of goat milk and emulsifying salts on the texture and physicochemical properties of processed cheese. Results showed that the pH and water activity of the processed cheeses prepared in this study were 5.83-5.95 and 0.78-0.87, respectively. The color (L* value and a* value), hardness, stickiness and meltability of processed cheese were significantly affected by using the goat's milk compared with cow’s milk. The pH value, water activity, texture and meltability of the processed cheese were affected by the concentration of emulsifying salt and it had the most significant effect on the hardness. Using goat milk and changing the concentration of emulsifying salt and the interaction between the two factors will affect the pH value, hardness, cohesion, viscosity, elasticity and meltability of the processed cheese, and the hardness is the most significant. Therefore, adding goat milk and changing the concentration of emulsifying salt can modify the texture of processed cheese.