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Effect of ripening time on bacteriological and physicochemical goat milk cheese characteristics

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Abstract

Cheese ripening involves lactose metabolism, lipolysis and proteolysis, which are affected by many factors. The aim of this study was to assess changes due to ripening (90 days) of goat milk cheese through bacteriological and physicochemical analysis in order to verify if, at the end of ripening period, this cheese could be considered “lactose-free”. Three batches of the goat milk cheese were manufactured and ripened at 10 °C and 80% relative humidity for 90 days. Titratable acidity increased by about 59 °D due to carbohydrate degradation and organic acid production. However, pH (5.31–5.25) remained constant. Lactococcus was the dominant cheese microbiota, acting in the fermentation of lactose (1.17–0.06 mg/g) and lactic acid production (5.49–s10.01 mg/g). Thus, ripening time was decisive for bacteriological and physicochemical goat milk cheese characteristics.

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Acknowledgements

The authors thank the Fundação de Amparo à Pesquisa do Estado do Rio de Janeiro (process no. E-26/201.185/2014 and E-26/010.001.911/2015, FAPERJ, Brazil) and the Conselho Nacional de Desenvolvimento Científico e Tecnológico (process no. 311361/2013-7, 400136/2014-7 and 166186/2015-5, 439731/2016-0 and 150200/2017-0 CNPq, Brazil). The authors also thank the Rancho dos Sonhos Company.

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Authors and Affiliations

  1. Department of Food Technology, Faculdade de Veterinária, Universidade Federal Fluminense, Rua Vital Brazil Filho, 64, Niterói, RJ, CEP: 24230-340, Brazil

    Rodrigo V. Moreira, Beatriz S. Frasao, Vivian S. Sobral, Claudius C. Cabral, Bruna L. Rodrigues, Sérgio B. Mano & Carlos A. Conte-Junior

  2. Laboratório de Inspeção e Tecnologia de Leites e Derivados Lácteos (LaITLácteos), Escola de Medicina Veterinária, Universidade Federal da Bahia, Ondina, Salvador, BA, Brazil

    Marion P. Costa

  3. Food Science Program, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ, Brazil

    Carlos A. Conte-Junior

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  1. Rodrigo V. Moreira
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  2. Marion P. Costa
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  3. Beatriz S. Frasao
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  4. Vivian S. Sobral
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Correspondence to Carlos A. Conte-Junior.

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Moreira, R.V., Costa, M.P., Frasao, B.S. et al. Effect of ripening time on bacteriological and physicochemical goat milk cheese characteristics. Food Sci Biotechnol 29, 459–467 (2020). https://doi.org/10.1007/s10068-019-00682-w

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  • DOI: https://doi.org/10.1007/s10068-019-00682-w

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