Effects of cheese size on composition and proteolysis in goat’s milk cheese

Abellán, A. and Tejada, L. and Pérez-Garrido, A. and Salazar, E. and Martinez-Cachá, A. and Cayuela, J. (2012) Effects of cheese size on composition and proteolysis in goat’s milk cheese. Acta Alimentaria, 41 (2). pp. 180-189. ISSN 0139-3006

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Abstract

The aims of the work were to determine the effects of cheese size on compositional characteristics and proteolysis of the Murcia al Vino goat’s milk cheese. We employed two moulds of different sizes to elaborate cheeses (2.5 kg big cheeses-BAR- and 1 kg small cheeses-SAR-). Cheese size did not affect most of the physical-chemical and composition parameters studied (pH, fat, protein, ash and titratable acidity (TA)), it only affected the content of total solids (TS) and NaCl. TS were significantly higher in smaller size cheese from 30 days of ripening. The NaCl content was significantly higher in BAR cheese after 30 days of ripening.After 30 days of ripening, αs-caseins and β-casein levels were significantly lower whereas the concentration of the degradation products of caseins were higher (P<0.05) in BAR cheeses that in SAR cheeses. WSN (Water-Soluble Nitrogen at pH 4.6) was, throughout ripening, significantly higher (P<0.001) in BAR cheeses than in SAR cheeses. After 60 days of ripening, values of 27.3 and 20.9 g/100 g of Total Nitrogen in BAR and SAR, respectively, were obtained. Cheese size did not affect significantly the NPN (Non Protein Nitrogen), AAN (Amino Acid Nitrogen), NH3N (Ammonia Nitrogen), Hydrophilic (HI) and hydrophobic peptides (HO).

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