Effect of starters and ripening time on the physicochemical, nitrogen fraction and texture profile of goat's cheese coagulated with a vegetable coagulant (Cynara cardunculus)

• Published in: Journal of the science of food and agriculture 2014-02, Vol.94 (3), p.552-559
• Main Authors: García, Víctor, Rovira, Silvia, Boutoial, Khalid, Ferrandini, Eduardo, López Morales, María B
• Format: Article
• Language: English
• Subjects: Animals; Bacteria; Caseins - metabolism; Cheese; Cheese - analysis; Coagulants; cultures; Cynara; Diet; Food Handling - methods; Food science; goat's milk; Goats; Hardness; Humans; Hydrogen-Ion Concentration; Milk - chemistry; Milk - microbiology; Moisture; Nitrogen; Nitrogen - analysis; Proteins; Proteolysis; Starter cultures; Starters; Texture; Vegetables; Yeasts
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.6292

BACKGROUND The increase in the demand for goat's cheese throughout the world has encouraged research into the development of new related products with different textural characteristics. The aim of this work was to study the effect of three commercial starter cultures through the assessment of physicochemical and textural characteristics of goat's milk cheeses made with vegetable coagulant (Cynara cardunculus) during ripening. RESULTS Use of the different starter cultures produced a significant effect (P < 0.05) on moisture, proteins, pH, nitrogen fractions and hardness of the cheeses. Results show that the addition of mesophilic starters ensures the correct acidification rate and produced cheeses with lower pH values and greater hardness. Use of thermophilic starter cultures produces cheeses with less instrumental hardness and the use of mixed cultures produced less proteolysis. CONCLUSION These results are found useful for selecting the most suitable starter for the development of new goat's cheeses. © 2013 Society of Chemical Industry