Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/47871
Title: Physicochemical analysis of full-fat, reduced-fat, and low-fat artisan-style goat cheese
Authors: Sánchez-Macías, D.
Fresno, M.
Moreno-Indias, I.
Castro, N. 
Morales-delaNuez, A.
Álvarez, S.
Argüello, A. 
Keywords: Iranian White Cheese
Cheddar Cheese
Sensory Properties
Mozzarella Cheese
Chemical-Composition, et al
Issue Date: 2010
Publisher: 0022-0302
Journal: Journal of Dairy Science 
Abstract: The objective of this study was to examine the physicochemical properties of cheese elaborated via traditional artisan methods using goat milk containing 5, 1.5, or 0.4% fat and ripened for 1, 7, 14, or 28 d. Seventy-two cheeses were produced (2 batches x 3 fat levels x 4 ripening times x triplicate). Proximal composition, pH, texture analysis, and color were recorded in each cheese. Protein and moisture were increased in cheese, and fat and fat in DM were decreased with decreasing fat in milk. Internal and external pH was higher in low-fat and reduced-fat cheese, and pH values decreased during the first 2 wk of ripening but increased slightly on d 28. Cheese fracturability, cohesiveness, masticability, and hardness increased with decreasing fat, whereas elasticity and adhesiveness decreased. Cheese lightness and red and yellow indexes decreased with decreasing fat content; during ripening, lightness decreased further but yellow index increased.
URI: http://hdl.handle.net/10553/47871
ISSN: 0022-0302
DOI: 10.3168/jds.2010-3193
Source: Journal of Dairy Science[ISSN 0022-0302],v. 93, p. 3950-3956
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