Quality of semi-hard goat cheese from raw and refrigerated milk (Journal article)
Lalos, G. T./ Roussis, I. G.
Semi-hard cheese was made from raw and refrigerated goat milk. The fat content of milk was 4.55%. Average psychrotrophic count in raw milk was 8.0 x 10(5) cfu/ml, while in refrigerated milk was 1.6 x 10(7) cfu/ml. In cheesemaking, the normal and a higher salting were applied. The cheeses produced were designated as NRLS (non refrigerated low salted), NRHS (non refrigerated high salted), RLS (refrigerated low salted), and RHS (refrigerated high salted). NRLS cheeses were of high organoleptic quality without holes, while RLS cheeses exhibited organoleptic deterioration. NRHS cheeses were salty and unpleasant, whereas RHS cheeses were of high quality, piquant, with well shaped holes. All cheeses exhibited similar gross composition, acid degree value (ADV), phosphotungstic acid soluble nitrogen (PTA-SN) value, and similar alpha(s1)- and beta-casein degradation. RHS cheeses exhibited slightly higher content of free fatty acids and some differences in RP-HPLC profile of soluble peptides compared to NRLS cheeses.
|Institution and School/Department of submitter:||Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας|
|Keywords:||goat cheese (quality),fat kefalograviera cheese,ewes milk,full-fat,proteolysis|
|Link:||<Go to ISI>://000176916500006|
|Appears in Collections:||Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά)|
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