Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods

Abstract

a b s t r a c tGoat milk cheese is highly appreciated since ancient times. However, besides being consumed close to its production date, according to the common practice, there is an increasing trend towards consuming goat milk cheese submitted to long ripening periods. Throughout this process, several chemical changes are expected, justifying the different properties presented by ripe cheese in comparison to fresh one. Accordingly, proximate composition, salt percentage, saponifiable matter, color parameters, pH and fatty acids were compared in cheese submitted to medium, long and extra-long ripening. The parameters showing significant changes among different ripening periods were effectively identified, highlighting fatty acids as the ones with highest variation. Actually, fatty acids profiles were successfully assayed as a chemical fingerprint of goat milk cheese submitted to different ripening periods. This result raised up the possibility of discriminating goat milk cheese ripening period using a single, fast and reliable chromatographic methodology.

Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread

“…The parameters L (Lightness/brightness), Yellowness index (YI) and whiteness index (WI) of soy cheese spread samples prepared with different composition are depicted in The L-value decreased and yellowness increased during storage of the soy cheese spread samples for a period of 4 weeks. Fernandes et al (2018) also observed that the b-value of goat milk cheese increased during ripening, which was most likely due to a slight browning effect typical in cheese maturation.…”

Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time

“…In the study of traditional Serbian goat cheese, the most pronounced changes in cheese color (yellowing) occurred after 14 days of ripening, which was due to moisture loss, the microbiological activity of non-starter lactic acid culture, and complex biochemical processes (proteolysis, lipolysis, and oxidation processes) [48]. The results for the color parameters (yellowness) in the study of Serrana goat cheese, which was subjected to a particularly long ripening period, were explained by a slight browning effect typical of cheese ripening [49].…”

“…In the study of traditional Serb cheese, the most pronounced changes in cheese color (yellowing) occurred after of ripening, which was due to moisture loss, the microbiological activity of non lactic acid culture, and complex biochemical processes (proteolysis, lipolysis, an tion processes) [48]. The results for the color parameters (yellowness) in the stud rana goat cheese, which was subjected to a particularly long ripening period, w plained by a slight browning effect typical of cheese ripening [49]. Cheese ripened in oil (groups 2 and 3) had a significantly (p < 0.05) higher inten of an oily odor (Figure 5), which was also manifested in the significantly (p < 0.05) hi oily aroma attribute (Figure 6).…”

The Physicochemical Characterization, Fatty Acid Profile, and Nutritional Indices of the Greek Traditional Cheese “Tsalafouti”

“…The physicochemical characteristics were evaluated by the following analysis: pH was determined by a pH meter (Hach, HQ 11d), fat content by the Van Gulik method [18], salt content by the modified Mohr method as described in Fernandes et al [19], and the protein content according to the Kjeldahl method for dairy products [20]. Moisture was assessed by drying to a constant weight at 105 ± 10 • C with a moisture analyzer (KERN MLB50-3, KERN & Sohn GmbH, Balingen, Germany), and the acidity percentage of Tsalafouti cheese (in % lactic acid) was assessed by the titrimetric method according to AOAC 947.05.…”