Chemical, microbiological, sensory, and rheological properties of fresh goat milk cheese made by different starter cultures during storage

Abstract

Fresh soft goat milk cheese was manufactured by two different starter cultures, a mixture consisting of mesophilic and thermophilic microorganisms, that is, Lactococcus Lactis subsp.cremoris, Lactococcus Lactis subsp. lactis and Streptococcus thermophilus (cheese A) and a mesophilic one containing Lactococcus Lactis subsp. cremoris and Lactococcus Lactis subsp. lactis(cheese B). The cheesemaking technology included milk pasteurization, starter culture incubation, milk clotting by liquid rennet and salting in brine containing 15% w/w NaCl. The cheeses were matured for 5 days at 16-17 C and then were packaged in shrink polyethylene bags under vacuum and transferred to cold room (3-4 C) for storage. The composition, microbiological, organoleptic and rheological properties of cheeses were investigated. Cheese microbiota was dominated by mesophilic lactobacilli and cocci. Yeasts and molds were found at the end of storage (60-day) resulting in the gradual spoilage of cheeses. All cheeses received low scores for hardness while they were very much appreciated for their organoleptic properties. Cheese A presented lower levels of total volatile compounds at 5 days but higher at 60 days than cheese B.

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

“…lactis and Lactococcus Lactis subsp. cremoris are commonly utilized starter cultures for soft goat milk cheese ( 45 ). Goat milk is pasteurized for 120 min at 62.8°C, followed by gradual coagulation and natural draining, and then wrapping in cheesecloth, subsequent hanging for 3 days in a cold environment (22°C) before packing.…”