Abstract
Abstract This study aimed to develop goat’s milk cheese to conserve the major milk constituents. Household dahi (yoghurt) is an inexpensive source of starter cultures that contains several types of microorganism of which most are thermophilic in nature and can be used in the production of goat’s milk cheese. Different concentrations of dahi (0.5%, 1.0%, 1.5%, 2.0% and 2.5%) were used to prepare the cheeses following the standard procedure for cheese manufacturing. The cheeses were analysed for their physicochemical, textural and organoleptic parameters. The highest yield was recorded for T1.0% (17.33%) and the lowest for T2.5% (15.58%). Significant (p < 0.05) differences were found for the pH, acidity and moisture content of the different goat’s milk cheese samples. The moisture content was highest in T0.5% (59.30) and lowest in T2.5% (52.20). The texture profile was significant (p < 0.05) for firmness, adhesiveness, gumminess and chewiness between the treatments. The sensory scores indicated that T1.0% was preferred by the panellists, followed by T1.5% and then the other treatments. It was concluded that goat’s milk cheese could be prepared with good quality characteristics using 1% dahi as the starter culture.
Highlights
The livestock and agricultural sector has a great impact on the economy of countries, by combating the nutritional needs of the people
2.3 Physicochemical analyses of milk The acidity, total solids, ash and protein contents of the milk samples were determined according to Association of Official Analytical Chemists (2012), pH value according to Ong et al (2007) and the fat content according to Marshal (1993)
The different concentrations of dahi added as the starter culture had a significant effect on the cheese yield
Summary
The livestock and agricultural sector has a great impact on the economy of countries, by combating the nutritional needs of the people. The goat population and goat’s milk production increased 69% and 86%, respectively, in the world from 1991 to 2014 (Food and Agriculture Organization of the United Nations, 2015). Considering the goat population, in 2014 there were 4.25 million goat heads in Greece; 2.70 million in Spain and 1.27 million in France In the same year, goat’s milk production was very high in France, Spain and Greece, as high as 604, 447 and 351 million liters, respectively (European Statistics, 2016). People living in rural areas the world over consider the goat as a source of milk and meat. Many scientists called it the poor man’s cow due to economical production and ease in rearing (Leitner et al, 2007). Goat’s milk can be used by people who are hypersensitive to cow’s milk (Park, 2007)
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