Abstract
Semi-hard, hard, and extra-hard goats' cheeses were analysed for water mobility by nuclear magnetic resonance relaxometry (NMR) and thermal properties by differential scanning calorimetry (DSC). In extra-hard cheese, the amount of bulk water as a proportion of the total water was the lowest, which indicated that the water was strongly entrapped in the proteolipidic network and bound by the water-soluble substances arising after increased proteolysis. The bulk water fraction is mainly a component of water-in-fat emulsions. The increase in H+ ion concentration limits the mobility of bound water protons. Both the peak temperature and enthalpy progressively decreased with the lowering of moisture. A strong correlation was found between the NMR parameter T1 (spin–lattice relaxation time) and the DSC freezable water content.
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