Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture

Abstract

Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture.Small Ruminant Research http://dx.(N.P., Mangia) 2 Highlights The first manufacturing of ripened cheese from Baladi goat milk was proposed. Physicochemical and microbiological parameters were evaluated.  Thermophilic cocci were dominant during all cheese ripening.  Higher content of free fatty acids was observed. ABSTRACTIn this work the hygiene and quality parameters of goat milk from Baladi breeds were assess in order to evaluate his suitability for setting up a ripened cheese. Experimental cheese trials were performed on local Lebanese dairy farm using a selected culture starter.Evolution of physicochemical and microbiological features of experimental cheese during ripening were evaluated. Raw milk showed a good microbiological quality meeting the hygiene criteria given by European law on the hygiene of foodstuffs. Mesophilic lactobacilli were found to predominate during cheese fermentation while thermophilic cocci gradually grown and were preponderant during all ripening stage. Non-protein nitrogen and water soluble nitrogen fractions increased gradually over the ripening highlighting good casein primary proteolysis. The Free Fatty Acids (FFA) content increased through the ripening period reaching 7340 mg/100g. Palmitic and oleic acids were the most representative long-chain FFAs at 210 days whereas capric acid was found as a major short-chain FFA. Cheese ripened 90 days, revealed high score for the flavor and taste attributes and good globally acceptance.3

Small ruminants milk from Tunisian oasis: physicochemical characteristics, mineral contents, and microbiological quality

“…The conducted study showed a complete absence of the two dangerous pathogens Salmonella and sulphitereducing Clostridium in all examined samples of ewe's and goat's milk, suggesting that both pathogens are uncommon in small ruminant milk in the herds sampled. Tabet et al (2016) advanced a similar finding for goat's milk and by Fatima et al (2013) for sheep's milk. Various studies have shown that milk quality in small ruminants can be affected by several factors, including animal breed, milking practice, stage of lactation, farm characteristics and practices (Tonamo et al 2020), season (Kondyli et al 2012), animal health, housing conditions and feeding practices, flock size, and hygiene of premises and milk tank parlors (Carloni et al 2016).…”

“…Higher TMAB, TCC, LAB, Y/M, S. aureus, and E. coli counts in ewe's milk were obtained by Fatima et al (2013). While in goat's milk, Tabet et al (2016) detected higher counts and Kalhotka et al (2015) reported higher bacterial results in both species. Lower total bacterial counts have been advanced in goat (Abd El Aal and Awad 2008) and sheep's milk (Tonamo et al 2020).…”

Chemical Characteristics of Goat Cheese with Different Percentages of Mixed Indigenous Probiotic Culture during Ripening

“…The lowest FFA level, was 0.19±0.02%, found in unripen cheese and the level started to increase with the duration of 10 d ripening. The duration of ripening of 20 and 30 d had equal 0.52% to 0.57% FFA which started to increase after 10 d. The increased FFA during ripening was also reported in Baladi goat cheese (Tabet et al, 2016). …”

Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review

“…lactis LPS31 strains, Lactobacillus casei subsp. casei 3PS103 , and Streptococcus thermophilus SPS1 ( 47 ), etc., are different starter cultures usually utilized for semi-hard and hard cheese. In addition to starting culture, single strength rennet in milk and then allowing it to coagulate.…”