ELABORATION OF A SEMI HARD CHEESE FROM GOAT'S MILK ON A LABORATORY-SCALE
Keywords:
cheese, semi-hard cheese, goat milk, cheese productionAbstract
Goat milk is a natural food with characteristics and properties that make it beneficial for health. The objective of the research was to produce a semi-hard goat cheese with quality specifications in terms of moisture and fat in dry matter. Three laboratory-scale goat cheese productions were carried out with three replications of each of the physicochemical determinations to evaluate the quality of the milk, the whey and the finished product. The sensory evaluation was carried out by comparing the descriptions made in the quality specifications of the standard. The results obtained in the milk analyzes showed regular behaviors, for acidity and fat, the coefficient of variation showed values below 10%, and the density in the different productions close to the arithmetic mean. In the case of whey, the acidity complied with what was specified according to the norm and the results of the coefficient of variation in fat indicate that the data obtained had a regular behavior. Likewise, the fat of the cheese indicates that the three productions follow a regular behavior, as well as the moisture analysis. The percent of fat in dry extract showed that for the second and third production values were in accordance with the norm for Coral type semi-hard cheeses. Regarding the sensory evaluation of the semi-hard goat cheese obtained in the three productions, criteria conforming to the norm were thrown.
Keywords: cheese; semi-hard cheese; goat milk; cheese production.
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References
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