Abstract
This research project aimed to investigate the physico-chemical, sensory, hygienic and safety characteristics of raw goat milk, whey, brine and traditional goat cheese during the ripening period of 28 days. Physico-chemical parameters included the determination of dry matter, fat, ash, protein, pH, water activity and NaCl content. The presence of Enterobacteriaceae and fungi was estimated on milk and cheese samples, and a sensory panel evaluated the products’ features and acceptability during ripening. The results show that the cheese under study belongs to the acid full-fat cheese group. A consumer panel attributed high scores to the goat cheese, until the 21st day of ripening. After this period, the overall features altered significantly, including augmented bitterness, odor intensification and the development of molds on the surface. The presence of fungi, associated with Enterobacteriaceae, suggests that the hygiene of the production processes needs to be improved. Regarding microbial safety, the detection of putative pathogens and antibiotic resistances recommend an active surveillance of traditional foods to avoid foodborne infections and/or the dissemination of resistant microorganisms along the food chain.
Highlights
Published: 31 December 2021Fermented foods are a very important part of the human diet, and fermentation has been used to improve the shelf life, safety, digestibility and nutritional value of diverse foods [1]
The present study evaluated the physico-chemical properties of Serbian goat milk, cheese, brine and whey as well as the presence of Enterobacteriaceae and molds
A cotton cloth was placed on top, which was covered with a wooden board and with a 1 kg marble stone and stored in a cellar at 15–16 ◦ C, for 28 days
Summary
Published: 31 December 2021Fermented foods are a very important part of the human diet, and fermentation has been used to improve the shelf life, safety, digestibility and nutritional value of diverse foods [1]. Worldwide there are many geographical areas known for their traditional way of producing dairy products. Most of these fermented foods are produced using various manufacturing techniques and raw milk [2], without the addition of commercial starter cultures [3,4]. Regarding Serbian goat cheese, quality relies on the use of milk collected from animals reared in organic farming systems. This organic milk contains more dry matter and nutrients; its usage leads to the obtention of dairy products with exceptional nutritional and functional properties [5]. Goat’s milk is generally more digested (the fat globules are smaller) and represents a good source of calcium, phosphorus and vitamins [5,6]
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