Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese

Abstract

The local cheese factories currently use bovine commercial starter cultures, and the spreadable cheese process is not standardized. A detailed understanding of the effect of pasteurization temperature, starter culture, and incubation temperature must allow producers to optimize the process, increase cheese yield, and improve the quality of the final product. The main objective of the study was to describe the preparation method of spreadable goat cheese and investigate the effects of specific processing conditions (pasteurization temperature, starter culture, and incubation temperature) on the composition, yield, rheology, and sensory characteristics of the final product. Results showed the impact of pasteurization temperature, starter culture, and incubation temperature on spreadable goat cheese. The results indicated that it is possible to improve cheese yield, rheological properties, and sensory analysis when milk is pasteurized at 75 ∘ C for 30 minutes; cheese yield can also be improved by lowering incubation temperature to 37 ∘ C. Cheeses made with autochthonous starter culture showed better sensory characteristics and higher pH compared to the cheeses made with commercial culture.

Quality improvement of spreadable processed cheese made from ultrafiltered milk retentates using commercial starter cultures

“…The decrease in levels of protein and fat with fermentation with the starter culture at 25 ℃ for 24 h is due to the concomitant increase in moisture and hence the reductions in level of cheese dry matter. The finding in this study is similar to those reported for other authors for this variety of cheese (Frau et al., 2014). The results also show a slightly increased in levels of protein, fat, fat/TS and Ash % with addition starter cultures in all treatments during the storage period.…”

“…It is obvious from this figure that the TA of the control was significantly lower than that of the other treatments either when fresh or during cold storage because of the fermentation process that was occurring on all the treatments except the control. The previous finding coincided with Frau et al (2014) who mentioned that PCs made with commercial starter culture had a significantly lower pH. On the other hand, the treatment PC 22-3 had the highest TA due to fermentation for three days at 25 C, and this temperature is the optimum temperature for the mesophilic starter culture.…”

Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk

“…The importance of milk heat treatment for this type of cheese from combined acid curds formed by the simultaneous acidity development and rennet action on casein has been also highlighted in the Introduction. The participation of denatured whey proteins in the gel and the hindering of rennet action on the casein micelle–whey protein complexes result in curds with smaller pores and lower whey separation [ 11 , 12 ] and finally in spreadable cheese with higher moisture e.g., [ 13 ]. A statistically significant increase of cheese moisture and yield caused by a high heat treatment of Quark cheese milk at 90 °C for 10 min compared to typical pasteurization has been reported by Kelly and O’Donelly [ 7 ].…”

“…As a result, a regular microstructure with large protein aggregates, branched clusters, and numerous small pores is developed opposite to the larger pores of pasteurized milk at72 °C for 16 s [ 12 ]. Similarly, an increase of pasteurization temperature from 65 to 75 °C for 30 min increased substantially the moisture and yield of a spreadable goat milk [ 13 ]. However, it has been reported that the increase of milk heating temperature from 80 to 90 °C for 5 min has no significant effect on syneresis and water-holding capacity and decreases the firmness and stickiness of Quark-type gels [ 14 ].…”

Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable

“…Examples of these measures are microfiltration and pasteurization of milk. Pasteurization is the primary choice because of its low cost and microbicide efficiency (Codex Alimentarius, 2011) however, upon implementing this procedure, the sensory characteristics of the product are greatly altered since this mainly eliminates the bacteria responsible for the production of metabolites which confer sui generis sensory characteristics upon the product, generally from a group of lactic acids (Frau, Font de Valdez, & Pece, 2014). To reestablish the original characteristics of the cheese, the use of starter cultures, with a capacity for producing the desired, safe metabolites for human consumption, is an appropriate alternative.…”