Somatic cells: A potential tool to accelerate low-fat goat cheese ripening

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.