Moisture and sodium levels in commercial goat cheeses compared with cow cheeses

Abstract

Characteristics of moisture and sodium contents of goat cheeses were evaluated with reference to cow cheese counterparts. Thirty different varieties of commercially produced goat cheeses were obtained from 14 manufacturers located in 12 different U.S. States. Least square means of moisture for plain soft, semi-soft, hard and garlic, herb and pepper cheeses were: 59.8, 43.2, 27.4, 64.3, 59.1 and 57.3%, respectively. Least square means of Na for the corresponding cheeses were: 415.8, 322.9, 446.7, 331.3, 336.2, and 298.0 (mg/100 g wet basis), respectively. Ranges of Na contents for plain soft, soft with spices and hard goat cheeses were: 225.8–1026.0, 207.6–742.9; 211.2–967.7. Of the goat cheeses, 2 3 were soft varieties. Spiced cheeses contained more moisture than the other varieties. Hard and plain soft varieties had greater Na than the spiced and semi-soft cheeses. A considerable variation in salt-to-moisture (S/M) ratios existed in the tested goat cheeses, indicating that manufacturing conditions greatly influenced levels of moisture and Na in the final products. It was concluded that most varieties of goat cheese in the study contained more moisture and lower Na levels compared with cow cheese counterparts.