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Sainte-Maure soft chee ses were prepared from two goat milks with extreme com- position regarding asl casein (CN), one having a high a~l CN level (A variant), the other having no asl CN in its casein (0 variant). A and 0 cheeses trom four successive experiments were analyzed after 2 and 13 days of ripening and compared for their characteristics. A milk had a higher total nitrogen matter level, compared to 0 milk (30.9 versus 23.3 g kg-l), due to the presence of asl CN (4.7 versus 0.0 g kg:") and had also a higher fat level (28.5 versus 25.1 g kg :'). The resulting A and 0 cheeses had the same gross composition at day 2: total solids (TS) =37.9% (stan- dard deviation 0.1 %) and fat/TS = 45.8%. Cheese yields at day 2 were higher by 26% in A cheeses than in 0 cheeses (15.15 versus 12.00 kg cheese/luu kg milk). The fatty acid distribution in the total fatty acids of A and 0 cheeses reflected the specifie differences already described be- tween A and 0 milks. Free fatty acid level at day 13 amounted to 3.5% and 3.9% respectively for A and 0 cheeses. In the free fatty acid fraction at day 13, the distribution of fatty acids was the same as in the TFA of the respective A and 0 cheeses, meaning that no specificity occurred in the hydrolytic activity of the main working lipase, the Penicillium candidum lipase of the surface flora. The texture of the A and 0 cheeses was different, A cheeses being firmer as determined by orga- noleptic tests as weil as by two types of rheological measurements (Young modulus determina- tion and characterization by penetrometry). Determinations were made on cheeses at day 2 and day 13 and the results showed that the differences at day 13, while already significant, were lowered by the ripening process. The typical goat aroma was significantly lower in A cheese than in 0 cheese as shown by the results of the organoleptic tests at day 2 (P = 0.05) and at day 13 (P = 0.01). This was confirmed by the chemical determination (gas chromatography/mass spec- trometry) of the goaty volatile aroma compound levels in the chee ses at day 13: these com-

Composition, yield, texture and aroma compounds of goat cheeses as related to the A and O variants of αsl casein in milk

Composition, yield, texture and aroma compounds of goat cheeses as related to the A and O variants of α_sl casein in milk