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Effect of ripening time on bacteriological and physicochemical goat milk cheese characteristics

  • Rodrigo V. Moreira
  • Marion P. Costa
  • Beatriz S. Frasao
  • Vivian S. Sobral
  • Claudius C. Cabral
  • Bruna L. Rodrigues
  • Sérgio B. Mano
  • Carlos A. Conte-JuniorEmail author
Article
  • 11 Downloads

Abstract

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.

Keywords

Growth modeling Lactose-free Lactic acid Lactococcus Organic acids 

Notes

Acknowledgements

The authors thank the Fundação de Amparo à Pesquisa do Estado do Rio de Janeiro (process no. E-26/201.185/2014 and E-26/010.001.911/2015, FAPERJ, Brazil) and the Conselho Nacional de Desenvolvimento Científico e Tecnológico (process no. 311361/2013-7, 400136/2014-7 and 166186/2015-5, 439731/2016-0 and 150200/2017-0 CNPq, Brazil). The authors also thank the Rancho dos Sonhos Company.

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.

Human and animal rights

This article does not contain any studies with human or animal subjects performed by any of the authors.

Supplementary material

10068_2019_682_MOESM1_ESM.docx (32 kb)
Supplementary material 1 (DOCX 31 kb)

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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  • Rodrigo V. Moreira
    • 1
  • Marion P. Costa
    • 2
  • Beatriz S. Frasao
    • 1
  • Vivian S. Sobral
    • 1
  • Claudius C. Cabral
    • 1
  • Bruna L. Rodrigues
    • 1
  • Sérgio B. Mano
    • 1
  • Carlos A. Conte-Junior
    • 1
    • 3
    Email author
  1. 1.Department of Food Technology, Faculdade de VeterináriaUniversidade Federal FluminenseNiteróiBrazil
  2. 2.Laboratório de Inspeção e Tecnologia de Leites e Derivados Lácteos (LaITLácteos), Escola de Medicina VeterináriaUniversidade Federal da BahiaOndina, SalvadorBrazil
  3. 3.Food Science Program, Instituto de QuímicaUniversidade Federal do Rio de JaneiroRio de JaneiroBrazil

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