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Journal of Dairy Science Vol. 75 No. 7 1747-1752
© 1992 by American Dairy Science Association ®
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Biochemical Characteristics of Three Types of Goat Cheese

M. C. Martín-Hernández 1, M. Juarez 1, and M. Ramos 2

1 Consejo Superior de Investigaciones Cientificas, Instituto del Frío, Ciudad Universitaria, 28040 Madrid, Spain
2 Consejo Superior de Investigaciones Cientificas, Instituto de Fermentaciones Industriales, Juan de la Cierva 3, 28006 Madrid, Spain

Changes in composition, N and lipid fractions, casein breakdown, and hardness were studied in two batches of three different types of goat cheese: fresh; semi-hard, washed curd and Majorero cheese. The characteristics of the fresh cheese were not altered by 15 d of chilled storage. The water-soluble N and NPN fractions in the semi-hard, washed curd and Majorero cheeses increased during ripening; after 2 mo, the percentages of water-soluble N in the two cheeses, respectively, were 41.1 and 28.1%; the NPN fraction accounted for 55.7 and 51.6% of these totals. At the end of the study, the percentages of degradation of the alphas- and ß-caseins were 54 and 19%, respectively, in the Majorero cheese; breakdowns of these two casein fractions were similar (35%) in the semi-hard, washed curd cheese. No changes were observed in the fatty acid composition during the study. The total FFA contents at the end of ripening were 6114 ppm in the Majorero cheese and 9790 ppm in the semi-hard, washed curd cheese.

Key Words: goat cheese • ripening • biochemical characteristics

Submitted on June 7, 1991
Accepted on February 24, 1992




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