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

NO ABSTRACT AVAILABLENovel 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

White brined cheeses: A diachronic exploitation of small ruminants milk in Greece

Greece is one of the major small ruminants' milk production countries, in terms of annual per habitant production. The most part of this milk is used for the manufacture of a variety of cheeses, with brined cheeses like Feta maintaining the first place. Brined cheeses is the group of cheese varieties ripened and preserved in brine for a considerable amount of time, i.e. until consumption, whereas White brined cheeses are brined cheeses made from curds that are not subjected to any heat treatment. The objective of this review paper is to present briefly the cheese making technology and the most recent publications about the ripening characteristics of the brined cheeses produced in Greece from the milk of small ruminants. (C) 2011 Elsevier B.V. All rights reserved