title: Physicochemical analysis of full-fat, reduced-fat, and low-fat artisan-style goat cheese.
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.
authors: Department of Animal Science, Universidad de Las Palmas de Gran Canaria, Arucas 35413, Spain.
authors: D
authors: D
authors: Sánchez-Macías
authors: M
authors: M
authors: Fresno
authors: I
authors: I
authors: Moreno-Indias
authors: N
authors: N
authors: Castro
authors: A
authors: A
authors: Morales-delaNuez
authors: S
authors: S
authors: Alvarez
authors: A
authors: A
authors: Argüello
mesh_terms: D000268:Adhesiveness; D000818:Animals; D002611:Cheese / Q000032:analysis* / Q000592:standards; D003116:Color; D004548:Elasticity; D005223:Fats / Q000032:analysis / Q000378:metabolism; D005524:Food Technology; D006041:Goats; D006863:Hydrogen-Ion Concentration; D008892:Milk / Q000737:chemistry; D008894:Milk Proteins / Q000032:analysis; D000067816:Whey Proteins
chemical_list: D005223:Fats; D008894:Milk Proteins; D000067816:Whey Proteins