Rheological and proteolytic properties of Monterey Jack goat's milk cheese during aging.
To enhance the understanding of the quality traits of goat's milk cheeses, rheological and proteolytic properties of Monterey Jack goat's milk cheese were evaluated during 26 weeks of 4 degrees C storage. As expected with aging, beta-casein levels decreased with concomitant increases in peptide levels and were correlated with changes in rheological properties of the cheese. Hydrolysis of the protein matrix resulted in more flexible (increased viscoelastic properties) and softer (decreased hardness, shear stress, and shear rigidity) cheeses. During the first 4-8 weeks of storage, cheese texture changed significantly (P < 0.05) and then stabilized. Characterization of rheological and proteolytic properties of the goat's milk semihard cheese during aging provided insight into the changes occurring in the protein matrix, the relationship to structure, and a shift in cheese quality.
Dairy Processing and Products Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA. dvanhekken@errc.ars.usda.gov
Diane L
DL
Van Hekken
Michael H
MH
Tunick
Young W
YW
Park
D000818:Animals; D002364:Caseins / Q000032:analysis / Q000737:chemistry; D002611:Cheese / Q000032:analysis*; D004548:Elasticity; D004591:Electrophoresis, Polyacrylamide Gel; D010450:Endopeptidases / Q000378:metabolism*; D006041:Goats; D008894:Milk Proteins / Q000032:analysis / Q000378:metabolism; D012212:Rheology; D013997:Time Factors; D014783:Viscosity
D002364:Caseins; D008894:Milk Proteins; D010450:Endopeptidases