Abstract
Aim:The research was conducted to determine the effect of temperature and storage duration on the physicochemical, lipolytic, microbiological, and proteolytic characteristics of goat cheese made using Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2 bacteria.Materials and Methods:The cheese was stored at 4°C and −20°C for 0, 15, 30, 45, and 60 days. Observations were made on its physicochemical, lipolysis, and microbiological characteristics. The proteolysis pattern was measured with sodium dodecyl sulfate-polyacrylamide gel electrophoresis.Results:The protein, fat, ash and total solids levels of cold-stored cheese were higher than the frozen-stored one. The frozen-stored cheese’s free fatty acids (FFA) and acid degree value (ADV) levels are lower than those of the cold-stored cheese as indicated by the partial lipolysis event. The total yeast in the frozen-stored cheese is lower than that in the frozen-stored cheese. Finally, the electrophoresis profile indicates that proteolysis of the frozen-stored cheese is formed since there have been detected αs1-casein, αs2-casein, β-casein, and κ-casein in the casein breakdown during the 60-day storage.Conclusion:The physicochemical characteristics of cold-stored cheese are better than the cheese stored at frozen temperature. However, frozen-stored cheese produces lower FFA and ADV than cold-stored cheese and lipolysis occurs only partially.
Highlights
Goat cheese has been commonly produced in many countries
The physicochemical characteristics of cold-stored cheese are better than the cheese stored at frozen temperature
The milk used as the raw material for cheese production has a total number of bacteria 3.97 log colony-forming unit (CFU)/mL, and on pasteurization, it reduces to 2.81 log CFU/mL
Summary
Goat cheese has been commonly produced in many countries. Many use probiotic lactic acid bacteria (LAB) of Lactobacillus spp. and Bifidobacterium spp., which have been proven capable of improving health. We isolated and identified two indigenous LAB (Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2) from the milk of local Indonesia goat breeds [1], which were proven resistant to low pH and bile salt 0.3% and capable of colonizing in the intestinal epithelium, possessing antimicrobial property [2]. Both types of LAB are used as a starter to produce cheese which is expected to generate specific characteristics in goat cheese different from any existing goat cheese. The use of mixed probiotic bacteria improves the viability of probiotic in cheese when compared to a single strain, [3], which were similar to the observation on whey cheese [4]
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