Open AccessEffect of ripening time on bacteriological and physicochemical goat milk cheese characteristics
Author(s) -
Rodrigo Vilela de Barros Pinto Moreira,
Marion Pereira da Costa,
Beatriz S. Frasão,
Vivian S. Sobral,
Claudius Couto Cabral,
Bruna Leal Rodrigues,
Se ́rgio B. Mano,
Carlos Adam Conté-Júnior
Publication year - 2019
Publication title -
food science and biotechnology/food science and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.595
H-Index - 38
eISSN - 2092-6456
pISSN - 1226-7708
DOI - 10.1007/s10068-019-00682-w
Subject(s) - ripening , lactose , food science , titratable acid , chemistry , lactic acid , lipolysis , fermentation , lactococcus , lactococcus lactis , cheese ripening , bacteria , biology , biochemistry , genetics , adipose tissue
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.