Biochemical characteristics of reduced-fat cheese made from high-heat treated goat’s milk supplemented with Penicillium candidum

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DOI : https://doi.org/10.12681/jhvms.21791
S. KAMINARIES
Laboratory of Dairy Science and Technology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greese
A. SCORDOBEKI
Laboratory of Dairy Science and Technology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greese
E. ZOIDOU
Laboratory of Dairy Science and Technology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greese
G. MOATSOU
Laboratory of Dairy Science and Technology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greese
Résumé

Novel reduced-fat goat-cheese (R) was produced from high-pasteurized milk using Penicillium candidum as an adjunct. A full-fat goat-cheese (F) from pasteurized milk without mold addition was produced for comparison reasons. Physicochemical analyses of the two cheeses were performed through the 14-d period of ripening. The effect of P.candidum on proteolysis of goat-cheese caseins and the production of hydrophilic and hydrophobic peptides during cheese ripening were investigated. To our knowledge, similar results for reduced-fat, mold-ripened, goat-milk cheeses have not been previously reported before. R-cheese exhibited a higher organoleptic score and developed properties similar to Kopanisti, which is a Protected Designation of Origin Greek soft cheese with specific intense flavour manufactured from raw milk without the use of starters. Moreover, R-cheese had significantly higher moisture, protein in dry matter and water soluble nitrogen contents than F-cheese and was less adhesive. The high-pasteurization improved the texture and cheese yield, while the use of P. candidum as an adjunct improved the flavour, increased and accelerated proteolysis in R-cheese. According to the results, the technology for R-cheese employed in the present study can be easily adopted and could be used to produce a reduced-fat goat-cheese.

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