Composition Of Cheese Research Articles

Interaction between phospholipase and transglutaminase in the production of semi-soft fresh cheese and its effect on the yield, composition, microstructure and textural properties

Cheese is considered one of the most important products from milk production worldwide, and its world production has long been growing due to the high and constant demand for dairy products. However, cheese yield has always been a main problematic for cheesemakers from an economic viewpoint because of low values. This research aimed to determine the effect of the type of enzyme and its addition time on the composition, yields, texture, and microstructure of a semi-soft fresh cheese. A multi-factor categorical design was used. Type of enzyme: transglutaminase at 10 g/100L, phospholipase at 6.52 mL/100L, or the interaction between them. And, its time addition were: before, simultaneously or after the addition of rennet. The type of enzyme and its addition time affect statistically the chemical composition of the cheese, yield and texture. Whereas, the addition of transglutaminase together with phospholipase after rennet showed the highest moisture-adjusted yield cheese value (Yma:15.460 g/100L). It is worth noting that an increase of up to 3.89% in the yield was achieved when transglutaminase and phospholipase were used. The addition of transglutaminase together with phospholipase after rennet presented most of the best adjusted yields, suggesting an economical application of the enzyme in cheese making.

Increasing the proportion of homogenised fat in cheese milk: Effect on cheese-making properties

Adjusting the proportion of homogenised fat in cheese milk is proposed as a means to better control cheese yield and composition. Homogenised milk or cream was used to standardise cheese milk with variable proportions of homogenised fat. Fat globules in homogenised milk and cream were analysed for size, protein load and zeta potential. The coagulation properties of cheese milks were measured, and the composition and rheological properties of model curds were determined. Fat globules in homogenised milk were significantly smaller with a higher protein load than those in homogenised cream (P < 0.05). Curd moisture content, fat retention, actual and moisture-adjusted yields increased with the proportion of homogenised fat in cheese milk, while curd storage modulus decreased. The intensity of these effects was higher in milk than in cream when homogenisation was applied. Adjusting the proportion of homogenised fat in cheese milk is a convenient approach to increase yield and control cheese composition.

Influence of different milk-clotting enzymes on the process of producing soft cheeses

The effect of the type of milk clotting enzyme (MCE) on the duration of milk coagulation, parameters of the composition of whey and cheeses, and the output of cheeses in the production of soft cheese such as “Lyubitel'skiy” were investigated. Three brands of MCE of different origins were investigated: Marzyme® (MCE of microbial origin based on Rhizomucor miehei protease), Naturen® (calf rennet) and Chy-max® M (recombinant camel chymosin). It was established that MCEs had different ratios of milk clotting activity (MCA) to total proteolytic activity (PA). It was determined that the MCA/PA ratio, which characterizes the degree of specificity of the MCE action with regard to kappa-casein, in Chy-max M 1000 is ~7 times higher than that of Naturen and ~50 times higher than that of Marzyme. Such differences did not lead to a negative effect when using the Marzyme preparation in the production of soft cheeses. There were no statistically significant differences in the amount of dry matter loss of the curd into the whey, physicochemical parameters and output between the variants of cheeses made with the studied brands of MCE. Shorter duration of milk clotting (16.5 min) was observed with Marzyme than with MCE of Naturen (20.5 min) and Chy-max M (22.5 min). The results of the coagulation duration were explained by the stimulation of the activity of MCE of microbial origin, by the pH level of milk before coagulation (below pH 6.4). It was shown that modern MCEs of microbial origin could be recommended as a cost-effective replacement for more expensive rennet and recombinant chymosins in the production of soft and fresh cheeses.

Effect of β-casein reduction and high heat treatment of micellar casein concentrate on the rennet coagulation properties, composition and yield of Emmental cheese made therefrom

To study the effect of removing β-casein of cheesemilk on cheese manufacture, cheesemilk was formulated from low heat skim milk powder (LH CM), micellar casein concentrate with 1.83% β-casein reduction (MCC CM) and β-casein-reduced micellar casein concentrate with 4.25% β-casein reduction (LB CM) or high heat treatment (HHT; 120 °C, 15 s) LB CM to manufacture Emmental cheeses. MCC- and LB CM had similar rennet coagulation properties and similar compositions and yield in the resultant cheeses. Compared with LB CM, HHT LB CM had an increased level of denatured whey protein and a reduced, yet acceptable, curd firming rate. Higher fat losses, but lower protein losses, from cheesemilk to whey in HHT LB cheeses resulted in a similar yield compared with LB CM cheese. Overall, it was possible to remove β-casein from cheesemilk or apply high heat treatment to whey protein reduced milk without adversely affecting cheese composition and yield.

Effect of storage conditions on physicochemical, sensory, and structural properties of dromedary and cow’s skim milk soft‐brined cheese

The effect of storage temperature (10 or 15℃) on physicochemical composition, texture, sensory, and structural properties of soft-brined cheese obtained from dromedary and cow’s skim milk during 1, 30, and 90 days of ripening was investigated. Storage temperature had a significant effect on pH for dromedary cheese. Indeed, the pH of dromedary cheese stored at 15℃ (4.16) was significantly lower than those stored at 10℃ (5.07) over 90 days of ripening. Scanning electron microscopy showed that the size of pores decreases in dromedary cheese with the increase in ripening temperature and storage duration. A significant increase in hardness of dromedary and cow cheese was observed with increasing storage temperature and duration. The hardness values were highest for dromedary and cow cheese on 90 days of ripening at 15℃ (132.80N and 150.72N, respectively). Dromedary cheese stored at 10℃ was most appreciated by the panelists (3.50) over ripening. Novelty impact statement The transformation of dromedary milk into cheese is very interesting for its industrialization to overtake the problems associated with the seasonality of dromedary milk production. The quality of the cheese is affected by the duration and temperature of maturation. Increasing the storage temperature (15℃) and duration (90 days) resulted in an increase in hardness of cheese. Dromedary cheese stored at 10℃ was most appreciated by the panelists over ripening.

EFFECT OF HYDROCOLLOIDS AS FAT REPLACER IN DEVELOPMENT OF LOW FAT MOZZARELLA CHEESE

Cheese is the coagulated dairy product enriched with milk proteins, various minerals, vitamins and fat. Mozzarella cheese is white glossy soft, unripened cheese which contains 30-40% milk fat. Commonly 75% mozzarella cheese used as ingredient on pizza topping because of its stretching and melting characteristics but its high fat contents can cause serious health risks like cardiovascular problems and obesity. The current study was aimed to produce low fat mozzarella cheese by using hydrocolloid as fat substitute to overcome such health risks and quality defects on fat reduction. The prepared cheese was investigating the influence of hydrocolloid for its functional, proximate quality and sensory attributes of the developed product. The cheese was prepared at 2% fat level followed by the treatments used as @ 0.1%, 0.2%, and 0.3% levels of guar gum in 100 ml of milk. The results showed that the use of hydrocolloid affect significantly (p&lt;0.01) the cheese composition, functionality, texture, sensory characteristics and yield. The composition of cheese increased while functional attributes and yield decreased significantly (p&lt;0.0.1) on fat reduction. However, the increment of hydrocolloid improved these aspects with positive values on fat reduction. The control cheese samples showed the lower value of hardness while guar gum containing cheese had the higher hardness value that was deceased gradually on guar gum concentration. On sensory assessment full fat cheese awarded maximum scores then other treatments while the sample containing 0.1% guar gum was awarded comparable scores to full fat cheese. Hence, it was concluded that hydrocolloid particularly guar gum can effectively be used up to 0.1% to improve the quality defects of low fat mozzarella cheese.

Physicochemical composition, nitrogen fraction and volatile profiles of goat cheese made with artisanal liquid coagulant.

In this study, physicochemical composition, nitrogen fractions and volatile compounds of goat cheeses manufactured using artisanal liquid coagulant by four different manufacturers in a mountainous area were investigated. Fresh goat cheeses were characterized by their high fat and high levels of total free amino acids. Volatile profiles were isolated by a solid-phase microextraction technique (SPME/GC-MS) and analyzed by gas chromography-mass spectrometry (GC-MS). In the cheeses, 50 aroma components were identified as ten acids, nine terpens, nine alcohols, eight esters, six aldehydes, five ketones, two volatile phenols and one norisoprenoid with 13 carbon atoms. The major aroma compounds found were nonanoic acid, 2-hexanol and acetoin.

Composición fisicoquímica, rendimiento y aceptación sensorial del queso fresco Coalho obtenido a partir de leche de vaca cebú

The aims were to evaluate the effect of breed on the genetic polymorphism kappa-casein, physicochemical composition of milk and Coalho cheese, and on cheese yield; and to evaluate the effect of different periods of storage on sensorial acceptance of the Coalho cheese obtained from milk of Guzerat, Gyr and Sindi cows. Twenty (20) cows of Zebu breeds were selected, from which it was obtained the frequency values of the genetic polymorphism kappa-casein. Milk were submitted to fat, protein, lactose, non-fat solids and total solids, electrical conductivity analysis and somatic cell count. Cheeses were submitted to fat, protein, total solids, pH, moisture and yield (g TS/L) analysis. Attributes appearance, aroma, texture and flavor were judged at the 1st, 25th and 46th day of storage. There was a total frequency of 0.70 for genotype AA, 0.30 for genotype AB. There was no significant difference in milk composition among the studied breeds. However, there were differences in the physicochemical composition (with the exception of the protein) and the yield of the cheeses, but all the breeds showed a similar real yield. It was found effect of the storage period on the cheeses sensory attributes in the different breeds, with the exception of the appearance. The milk of the Guzerat, Gyr and Sindi breeds constitute an excellent raw material for the production of curd cheese and ensures a satisfactory sensorial acceptance of the product at the 1st, 25th and 46th days of storage.

Fatty Acids as Biomarkers of the Production Season of Caciocavallo Palermitano Cheese.

Simple SummaryIn the Mediterranean environment, climatic variability determines a discontinuity in the forage availability of pastures. Caciocavallo Palermitano is a cheese obtained from the milk of the Cinisara cattle breed, mainly raised on pasture. The present study investigated the fatty acid profile of cheeses produced in two typical farms in the four seasons of the year, with the aim of identifying specific fatty acids that can be used as biomarkers to discriminate the productions obtained in the different seasons, in order to economically enhance those seasonal productions that have better health characteristics. The results revealed the possibility of distinguishing spring productions from those of other seasons on the basis of the higher content of some fatty acids deriving from grazing fresh forage, the availability of which is greater in spring. Further studies should be conducted to also evaluate the possibility of using fatty acids as biomarkers of different diets.This experiment aims to evaluate the potential of fatty acids (FA) of Caciocavallo Palermitano cheese as biomarkers of production season and pasture-based diet. A total of 48 cheeses were made in the four seasons with milk from two farms that raised cows of Cinisara breed. The animals were fed on pasture with supplementation of wheat bran and wheat straw in the barn, and in summer also with Opuntia ficus-indica cladodes. The chemical composition and FA profile of cheese were influenced by the season and not by the farm. In particular, cheeses produced in spring were characterized by higher protein and lower fat, and showed higher contents in trans-vaccenic acid, α-linolenic acid, rumenic acid, n-3 polyunsaturated FA (PUFA), and total PUFA. In winter, the lower availability of grazing forage, requiring a higher level of feeding integration, was responsible for an increase of saturated FA (SFA). The multivariate analysis distinguished clearly the cheeses made in winter and spring, while those produced in autumn and summer showed some overlapping points. Further investigations should be carried out to evaluate the effects of type and level of feeding integration on the presence of FA more suitable to be used as biomarkers of period and diet.

Effects of microbial coagulants from Rhyzomucor miehei on composition, sensory and textural characteristics of long-ripened hard cheeses

The increasing use of rennet substitutes entails evaluating their performances on different types of cheese. The production of hard cheese using either microbial coagulants from Rhyzomucor miehei (MC) or calf rennet (CR) from different manufacturers was investigated in parallel cheese makings at three industrial dairies. Cheeses were analysed after 9, 12, 16 and 18 months of ripening. Minor differences in cheese composition were found between treatments, principally related to fat content. Cheeses produced with one out of the three MC showed slower primary proteolysis on both αs1- and αs0-casein, compared to the corresponding CR cheeses, indicating a different activity of this coagulant. The same cheeses also had significantly different sensory profiles at 9 months of ripening. Treatments did not differ in free amino acid composition nor in rheological parameters, regardless of ripening period. The long ripening of hard cheeses thus smooths possible differences attributable to MC.

Effect of Using Probiotic Bacteria as Adjunct Culture in Domiati Cheese Making

The composition and quality of probiotic Domiati cheese were studied during 90 days of ripening in brine. Six cheese treatments were made using different types of cultures, which are: C (Control): Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris, T1: as control + Lactobacillus casei, T2: as control +Lactobacillus acidophilus, T3: as control + Lactococcus lactis biovar diacetylactis, T4:Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and T5:Lactobacillus acidophilus, Bifidobacterium bifidum and Streptococcus thermophilus. A gradual decrease in moisture content was observed as pickling proceeded. Titratable acidity, salt and fat content continuously increased as storage proceeded in all treatments. The soluble nitrogen and amino nitrogen were higher in the probiotic cheese, compared with the control. Enumeration of lactic acid bacteria (LAB) increased up to 45 days of storage and started to decrease with prolonging the storage period. The highest numbers of total bacteria and LAB were detected in T1 and T4, respectively, at the end of the storage, while the lowest was found in T5and T3, respectively. All fresh cheese treatments were found completely free of yeasts and moulds, while it started to appear after 15 days of storage. Absence of coliform bacteria was detected in all treatments. Higher overall scores were achieved in all treatments with added probiotic bacteria compared with control at the end of the storage period. Using probiotic bacteria as adjuncts enhanced the quality and improved the organoleptic properties of the resultant cheese.

Physicochemical, nutritional, and sensory attributes of Minas frescal cheese from grazing cows fed a supplement containing different levels of babassu coconut (Orbignyaspeciosa)

Alternative feeds can reduce milk production costs, but quality attributes of dairy products may also be affected. The physicochemical, sensory, and fatty acid (FA) profiles of Minas frescal cheese produced from grazing cows fed different levels of cracked babassu coconut (CBC) were investigated in the present study. Actual and adjusted cheese yields in kg cow−1 d−1 decreased as CBC levels increased in the supplement. Physicochemical composition was unaltered, whereas proportions of trans-11 18:1 and cis-9, trans-11 CLA linearly increased in cheese from cows fed increasing CBC levels. Conversely, the n-6:n-3 FA ratio showed a linear decreasing pattern. Yellow intensity decreased linearly, whereas a quadratic response was observed for aroma and appearance scores. In conclusion, feeding CBC to grazing cows induces beneficial changes in FA composition and other quality attributes of Minas frescal cheese, but cheese yield in kg cow−1 d−1 is strongly reduced, limiting the use of CBC in dairy cow diets.

The influence of milk-clotting enzymes on the lipid composition and organoleptic properties of semi-matured cheeses

The milk-clotting enzymes used in the production of semi-matured and matured cheeses, can influence the metabolic processes that occur during maturation. This study evaluated the impact of recombinant chymosin and microbial enzymes on the lipid composition and organoleptic properties of Paipa Cheese, a semi-mature artisan Colombian product. The lactic acid bacteria content in milk and Paipa cheese, the coagulant and lipolytic activity of the enzymes, the lipid composition as well as the lipid profile of the product, total free fatty acids, and sensory analysis were evaluated. The results indicated a greater lipolysis in cheeses made with microbial clotting enzymes which were associated with a greater lipolytic activity and a greater perception of acidic, rancid, and soapy flavors. Nevertheless, panelists preferred cheese prepared using recombinant chymosin, with lower lipolysis and lipolytic activity. Regardless of the type of protein precipitant that can be used in the elaboration of semi-matured and matured cheeses, Paipa cheese had a high content of saturated fatty acids and omega 3, 6, and 9; which accounted for the organoleptic and nutritional characteristics, which could favorably impact its commercial activity.

Effectiveness of two different at-line instruments for the assessment of cheese composition, major minerals and fatty acids content

The at-line performance of two different NIRS instruments to predict major and minor cheese nutritional traits was evaluated. For this purpose, 158 samples from dairy products were collected and analysed by reference methods. Spectra were acquired using a transmittance and a reflectance instrument. Predictive equations were developed on the whole dataset or dividing samples in groups. Samples clustering was performed using pairwise Mahalanobis distance and centroid linkage algorithm. Prediction models for protein, fat, saturated fatty acids and minerals showed good prediction performances (R2 > 0.80). Instrument configuration had a limited impact on prediction accuracy. Overall, clustering approach reduced prediction error but coefficient of determination also decreased. Prediction of minor compounds with models built from a large variety of cheeses could be useful for process control. Cluster approach is recommended for specific traits and cheese type, for the fine tuning of final product characteristics.

Review: Basic Ingredients of Cottage Cheese Manufacturing

The present review evaluated the composition and parts of the cottage cheese which was collected from the Pondicherry, India local cottage cheese making areas. The cottage cheeses are marked for the further studies. In cheese making, milk is the (either cow milk or goat milk) foremost ingredient. In ancient times, cheese was making by using goat milk. The past four decades, cheese needs are increasing due to the low fat and taste of it. Now a day, varieties of cheese was produced using various chemicals and additives. In cheese making industries during ripening and cutting is the main process. In this review focus the ingredient and substitutes of the cheese.

Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin.

The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style cheeses were evaluated throughout 80 days of ripening. The addition of NEC to the milk resulted in cheeses with the same moisture content (42.23%), total protein (23.16%), and water activity (0.969) (p > 0.05). However, it increased the fat and ash levels from 26.82% and 3.64% in B 10 ppm to 30.08% and 3.85% in C 10 ppm, respectively, at the end of the ripening (p < 0.05). The total phenolic content and antioxidant activity of experimental cheeses increased during ripening, and the fatty acid groups showed significant changes occurred to a greater extent in the first days of ripening (p < 0.05). The lipolysis increased consistently in all cheeses until day 40 of ripening, to decrease at the end, while proteolysis increased during all ripening time in all samples (p < 0.05); the addition of NEC did not alter the primary proteolysis of manchego-style cheeses, but it modified secondary proteolysis and lipolysis (p < 0.05). Principal component analysis was useful for discriminating cheeses according to their chemical composition and classified into four groups according to their ripening time. This research highlights the potential of CNE to fortify dairy foods to enhance their functionality.

Amino Acid Characteristics of Nigerian Local Cheese (‘Wara’)

This article reports the amino acid composition of the Nigerian local cheese called ‘wara’. ‘Wara’ is made by boiling cow milk with some added coagulant to cuddle the milk protein resulting in coagulated milk protein and whey. ‘Wara’ used to be an excellent source of nutrients such as proteins, fats, minerals and vitamins. Samples were purchased in Ado-Ekiti, Nigeria. Amino acid values were high (g/100g crude protein) in Leu, Asp, Glu, Pro, Phe, Arg with total value of 97.7. The quality parameters of the amino acids were: TEAA (42.6g/100g and 43.6%) whereas TNEAA (55.1g/100g and 56.4%); TArAA (12.8g/100g and 13.1%); TBAA (14.2g/100g and 14.5%); TSAA (3.10g/100g and 3.17%); %Cys in TSAA (51.4); Leu/Ile ratio (1.74); P-PER1 (2.65); P-PER2 (2.48); P-PER3 (2.41); EAAI1 (soybean standard) (1.29) and EAAI2 (egg standard) (99.9); BV (97.2) and Lys/Trp ratio (3.62). The statistical analysis of TEAA/TNEAA at r=0.01 was not significantly different. On the amino acid scores, Met was limiting (0.459) at egg comparison, Lys was limiting at both FAO/WHO [24] and preschool EAA requirements with respective values of 0.966 and 0.97. Estimates of essential amino acid requirements at ages 10-12 years (mg/kg/day) showed the ‘wara’ sample to be better than the standard by 3.72-330% with Lys (3.72%) being least better and Trp (330%) being most. The results showed that ‘wara’ is protein-condensed which can be eaten as raw cheese, flavoured snack, sandwich filling or fried cake.

تطوير صناعة الأجبان الطرية المدعمة بالأعشاب الطبية كغداء وظيفي

Herbs and spices have long been used to support various food products, including dairy products because of their flavoring, taste, texture and general appearance as well as therapeutic properties such as antioxidant activities, infections, microbes, anti-diabetes and hypertension. Therefore, this study aimed to demonstrate the effect of adding ginger, cinnamon, lycopene extract and olive oil on the physiochemical properties, the quality of the soft cheese produced and the extent of its acceptance by the Iraqi consumer, who prefers this product in abundance to other types of cheese. So, this study was prepared with ten liters of fresh cow's milk used in the manufacture of soft cheese by the dairy factory/ Abu Ghraib/ Baghdad. Standard soft cheese was processed by filtering raw milk first, heating, cooling, adding rennet, incubating, cutting, drainage the whey, salting and supplementing with different addition. Five treatments of soft cheese were made by regular method and supplemented as follows: The control treatment is to make white soft cheese without adding anything other than the basic ingredients for making soft cheese. While adding 2.5% of each of the ginger, cinnamon, lycopene and olive oil for each of the second, third, fourth and fifth treatment, to the curd of milk and supplement its manufacture from squeezing and preserving it until the necessary analyzes were done. The results of the study showed a clear and significant variance (P&lt;0.05) of the percentage of fats, total solids, ash contents and calibrated acidity as the storage period of the soft cheese product increased to 21 days. The results of the statistical analysis also showed that ginger, cinnamon, lycopene and olive oil with certain concentrations had a positive effect (p&lt;0.05) on the physiochemical composition of cheese and on all sensory properties. It was founded that supported cheese with cinnamon had the highest concentration in phenol contents follow: cinnamon cheese&gt; lycopene cheese&gt; olive oil&gt; ginger cheese&gt; control cheese which was 643, 564, 497, 424 and 213 mg\ kg respectively. Also, It was found that lycopene cheese appeared highest scavenging activity for free radical produced from DPPH followed by Lycopene cheese, Olive oil cheese, Ginger cheese and Cinnamon cheese were 96, 94, 91 and 88% respectively. Consequently, the study concluded the importance of producing milk products fortified with medicinal plants and spices and their availability to many consumers who want to consume these fortified products to improve and preserve their health.

Effect of fat replacement with modified starch on composition and quality of cream cheese

This study aims to produce low-calorie cream cheese (CC) to reduce the problems caused by high-fat cream cheese for some consumers by replacing milk fat with modified starch. Milk fat (MF) of buffalo’s milk was partially or fully (0.0, 25, 50, 75 and 100%) replaced by modified starch for making single cream cheese (SCC) or double cream cheese (DCC) aiming to produce low-calorie CC. The cheese samples were analyzed when fresh and after ten days of cold storage. Moisture gradually increased with increasing percentage of replacement and decreased with storage. Replacement of MF decreased protein and increased carbohydrate contents in general, while acidity increased gradually and pH decreased with increasing percentage of replacement and with storage. Energy content was significantly decreased by more replacement of MF and increased by advancing storage. Spreadability of DCC showed the same trend of energy results. Replacement of MF up to 50% improved the organoleptic properties while the full replacement adversely affected the organoleptic properties of CC.

Chemical, microbiological, sensory, and rheological properties of fresh goat milk cheese made by different starter cultures during storage

AbstractFresh soft goat milk cheese was manufactured by two different starter cultures, a mixture consisting of mesophilic and thermophilic microorganisms, that is, Lactococcus Lactis subsp.cremoris, Lactococcus Lactis subsp. lactis and Streptococcus thermophilus (cheese A) and a mesophilic one containing Lactococcus Lactis subsp. cremoris and Lactococcus Lactis subsp. lactis(cheese B). The cheesemaking technology included milk pasteurization, starter culture incubation, milk clotting by liquid rennet and salting in brine containing 15% w/w NaCl. The cheeses were matured for 5 days at 16–17°C and then were packaged in shrink polyethylene bags under vacuum and transferred to cold room (3–4°C) for storage. The composition, microbiological, organoleptic and rheological properties of cheeses were investigated. Cheese microbiota was dominated by mesophilic lactobacilli and cocci. Yeasts and molds were found at the end of storage (60‐day) resulting in the gradual spoilage of cheeses. All cheeses received low scores for hardness while they were very much appreciated for their organoleptic properties. Cheese A presented lower levels of total volatile compounds at 5 days but higher at 60 days than cheese B.Practical ApplicationsIt is widely known that goat milk has high nutritional properties. In Greece, goat milk is usually added in sheep milk in order to produce protected designation of origin and other traditional cheeses. Greek goat milk cheeses are usually white—brined or hard cheeses and they are produced in small scale. The aim of the present study was to investigate the cheesemaking technology of fresh soft goat milk cheese and evaluate the influence of using different cultures on the chemical, microbiological, sensory and rheological properties of this cheese. The results have shown that a good quality fresh goat cheese can be manufactured with shelf life up to 60 days and mesophilic or mixed thermophilic–mesophilic cultures can be used.