Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/70129
Title: Somatic cells: A potential tool to accelerate low-fat goat cheese ripening
Authors: Sánchez-Macías, D.
Hernández Castellano, Lorenzo Enrique 
Morales-de la Nuez, A.
Herrera-Chávez, B.
Argüello Henríquez, Anastasio 
Castro Navarro, Noemí 
UNESCO Clasification: 330914 Elaboración de alimentos
Keywords: Caprine cheeses
Somatic cells
Fat
Issue Date: 2020
Journal: International Dairy Journal 
Abstract: Demand for healthy products has increased interest in low-fat caprine cheeses. These are characterised by higher hardness, cohesiveness and masticability, and lower odour and flavour intensities, than full-fat cheeses, which has led to evaluation of alternative manufacturing methods to improve sensory characteristics. Addition of milk somatic cells was used as a potential tool to improve the quality of fresh low-fat caprine cheese made with either raw or pasteurised milk. Proteolysis of αS1-CN, αS2-CN, and para-κ-CN was increased in low-fat cheeses made with raw milk when somatic cells were added. In contrast, reduced proteolysis was observed in low-fat cheeses made from pasteurised milk, except for that of β-CN, which was increased. Moreover, the addition of somatic cells increased the rate of lipolysis in low-fat pasteurised cheese. These changes in the rates of proteolysis and lipolysis could improve softness and flavour of low-fat cheeses.
URI: http://hdl.handle.net/10553/70129
ISSN: 0958-6946
DOI: 10.1016/j.idairyj.2019.104598
Source: International Dairy Journal [ISSN 0958-6946], v. 102
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