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Biochemical and Microbiological Characteristics of Artisanal Hard Goat’s Cheese

¹ Instituto del Frio (CSIC), Ciudad Universitaria, 28040 Madrid, Spain
² Instituto de Fermentaciones Industrials (CSIC) Juan de la Cierva 3 28006 Madrid, Spain

Changes in composition, nitrogen fractions, fats, casein breakdown characteristics, and microbial flora were studied in Majorero cheese over a 3-mo ripening period. Retention of Ca (90.8%) and P (75.1%) in the cheese was high. The water-soluble N and NPN contents were high at the start of ripening and remained high throughout the study period. After 3 mo of ripening, breakdown of _s and ß -caseins attained 76.7 and 26.1%, respectively, and the total FFA content was 31,984 mg/kg. Lactic streptococci (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris) were the major contributors to the microbial flora during ripening. Lactobacillus species present were Lactobacillus plantarum and Lactobacillus casei. Leuconostoc species present were Leuconostoc paramesenteroides and Leuconostoc mesenteroides. Fecal streptococci (Streptococcus faecalis var. liquefaciens and S. faecalis var. faecalis), Micrococcaceae, coliforms, molds, and yeasts decreased gradually over the ripening period.

Key Words: goat cheese • artisanal Majorero cheese • cheese characteristics

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