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Journal of Dairy Science Vol. 78 No. 12 2598-2608
© 1995 by American Dairy Science Association ®
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Effects of Aging Time and Temperature on Proteolysis of Commercial Goat Milk Cheeses Produced in the United States

Yong K. Jin 1 and Young W. Park 2

1 Cooperative Agricultural Research Center, Prairie View A&M University Texas A&M University System, Prairie View 77446-4079
2 Cooperative Agricultural Research Center, Prairie View A&M University, Texas A&M University System, Prairie View 77446-4079

We evaluated the effects of aging time and temperature on proteolytic indices of freshly prepared commercial cheeses from goat milk. Five varieties of cheeses from goat milk (plain soft, pepper soft, Caciotta, Monterey Jack, and raw milk Cheddar) and two from cow milk (one fresh and one 2-mo-old Cheddar) were collected from four different manufacturers located in Texas and Wisconsin. Two replicates of the seven varieties of the cheeses were assigned to three temperatures (4, 13, and 22°C) and six storage periods (0,2,4, 8, 16, and 24 wk) in a 7 x 3 x 6 factorial arrangement. For all samples, indices of proteolysis were determined: the ratio of water-soluble N to total N and the ratio of 9.6% TCA-soluble N to total N. Hydrolysis and degradation of casein moieties of the cheeses during the 6-mo ripening were determined by PAGE pH and ADV were also determined. Percentages of water-soluble N in all cheese varieties were doubled after 2 wk of aging at 4°C. Soluble N (water-soluble N and TCA-soluble N) contents steadily increased as aging time and temperature increased for all cheeses, with some variations. pH, water-soluble N, and TCA-soluble N of soft cheeses were lower than those of hard varieties throughout the experimental period. The acid degree values were synergistically elevated by aging time and temperature, and those of the pepper soft cheese displayed extremely high values at 6 mo of aging. Effects of all three main factors (variety, time, and temperature) and their two-way and three-way interactions were significant for all proteolytic parameters tested. Correlations were positive among levels of water-soluble N, TCA-soluble N, and pH for all three temperature treatments. Electrophoretic degradation patterns of the protein samples exhibited a general positive relationship to levels of watersoluble N and TCA-soluble N in the corresponding cheeses at various aging treatments.

Key Words: proteolysis • goat cheese, • aging time • temperature

Submitted on October 11, 1994
Accepted on August 7, 1995




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D. L. Van Hekken, M. H. Tunick, and Y. W. Park
Effect of Frozen Storage on the Proteolytic and Rheological Properties of Soft Caprine Milk Cheese
J Dairy Sci, June 1, 2005; 88(6): 1966 - 1972.
[Abstract] [Full Text] [PDF]


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Copyright © 1995 by the American Dairy Science Association ®.