Ripening Profile of Semi-Hard Standard Goat Cheese Made From Pasteurized Milk

Figures & data

Figure 1 Microbial counts as a function of ripening time (days).

Table 1 Changes in pH, total solids, and nitrogen fractions in goat's cheese during ripening.

	Ripening period (days)
Physico-chemical parameters	1	8	15	22	30
PH	5.14^c	4.78^a	4.69^a	4.68^a	4.95^b
Total solids ^1	47.63^a	56.18^b	56.67^bc	57.07^c	57.66^c
Total nitrogen (TN) ^1	3.15^a	3.17^a	3.15^a	3.18^a	3.17^a
Water soluble nitrogen (WSN) ^1	0.55^a	0.79^b	0.96^c	1.16^d	1.36^e
Degree of proteolysis (WSN/TN)%	17.46^a	24.92^b	30.47^c	36.48^d	42.90^e
^1In g/100 g of cheese; a, b, c, d, e-means with different alphabets in the same row are significantly different (P < 0.05).

Table 2 Total fat and fatty acids composition of cheese during ripening (g/100 g dry matter).

	Ripening period (days)
Physico-chemical parameters	1	8	15	22	30
Total fat ^1	48.34^a	47.83^a	49.19^a	47.90^a	52.09^a
Total saturated fatty acids ^2	7.895^a	14.025^b	16.966^c	18.744^d	18.302^d
Total monounsaturated fatty acids ^2	1.706^a	2.713^b	4.445	4.504^d	3.523^c
Total poly-unsaturated fatty acids ^2	0.410^a	0.503^b	0.790^c	0.928^d	0.583^b
Saturated fatty acids ^2
C4:0	0.383^a	0.693^b	0.755^b c	0.862^c	0.973^d
C6:0	0.403^a	0.715^b	0.830^c	0.920^d	1.015^e
C8:0	0.487^a	0.850^b	0.940^c	1.072^d	1.173^d
C10:0	1.553^a	2.953^b	2.863^b	3.466^c	3.770^d
C12:0	0.760^a	1.338^b	1.390^b	1.632^c	1.703^c
C14:0	1.603^a	2.448^b	2.720	3.060^d	2.985^c
C16:0	2.303^a	4.245^b	6.135	6.412^d	5.593^c
C18:0	0.403^a	0.783^b	1.333^d	1.320^d	1.090^c
Monounsaturated fatty acids ^2
C16:1	0.333^a	0.335^a	0.385^b	0.448^c	0.365^a b
C18:1	1.373^a	2.378^b	4.06^d	4.056^d	3.158^c
Polyunsaturated fatty acids ^2
C18:2	0.410^a	0.503^b	0.790^c	0.928^d	0.583^b
^1g/100 g dry matter;^2mg/g fat; a, b, c, d, e means with different alphabets in the same row are significantly different(P < 0.05).

Figure 2 Variation of storage modulus G’ and loss modulus G’’ as a function of ripening time.

Figure 3 Strain variation of fracture points as a function of ripening time.