Ripening profile of semi-hard standard goat cheese made from pasteurized milk

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

The microbial groups, physico-chemical characteristics, proteolysis, lipolysis, and rheological properties over a 30-day ripening period of a semi-hard cheese from pasteurized goat's milk were investigated. The count of aerobic mesophilic flora was high in cheese throughout ripening with lactic acid bacteria being the main microbial group. Halophilic bacteria, yeast and molds showed initial low counts but maintained their levels relatively constant during the ripening period. The main biochemical modification of cheese during ripening was related to the extent of proteolysis. The water soluble nitrogen in the semi-hard cheese increased during ripening. Lipolysis also occurred throughout the ripening period, with the major constituents being the palmitic, oleic, myristic, capric, and lauric acids. The rheological study suggested that the most important factors influencing the texture of the goat cheese is the level of total solids, and the extent of protein degradation recorded as soluble nitrogen during the ripening period. Rheological properties of goat cheese showed a transformation from a soft and elastic consistency to a hard and brittle body as a function of aging.

Original languageEnglish
Pages (from-to)523-532
Number of pages10
JournalInternational Journal of Food Properties
Volume9
Issue number3
DOIs
Publication statusPublished - Sep 1 2006

Fingerprint

goat cheese
pasteurized milk
Cheese
Goats
Milk
ripening
semisoft cheeses
cheese ripening
Proteolysis
lipolysis
rheological properties
proteolysis
Lipolysis
Decanoic Acids
Lauric Acids
Nitrogen
decanoic acid
myristic acid
dodecanoic acid
Bacteria

Keywords

  • Goat's cheese
  • Lipolysis
  • Microbial groups
  • Proteolysis
  • Texture

ASJC Scopus subject areas

  • Food Science

Cite this

Ripening profile of semi-hard standard goat cheese made from pasteurized milk. / Guizani, Nejib; Al-Attabi, Zaher; Kasapis, Stefan; Gaafar, Osman Mahgoub.

In: International Journal of Food Properties, Vol. 9, No. 3, 01.09.2006, p. 523-532.

Research output: Contribution to journalArticle

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