Effect of Storage Conditions on The Characteristics and Composition of Fresh Goat Cheese Containing Probiotics

Animal Production

View Publication Info
 
 
Field Value
 
Title Effect of Storage Conditions on The Characteristics and Composition of Fresh Goat Cheese Containing Probiotics
 
Creator Sumarmono, Juni
Setyawardani, Triana
Santosa, Setya Agus
 
Subject probiotic cheese, goat milk, storage time and temperature
 
Description The objective of this study was to determine the characteristics and composition of soft cheese manufactured from goat milk, which contained probiotic bacteria, and stored at different temperatures for up to 90 days. Soft cheese was manufactured from fresh Indonesian Etawah goat milk, with a mix starter culture containing Lactobacillus casei and Bifidobacterium longum (1:1). Animal rennet was added to facilitate curding. Fresh cheese produced was wrapped in linen clothes and stored under two different temperature conditions, which were high temperature (H:13-15oC) and low temperature (L: 8-10oC) for up to 90 days.  Results showed that goat cheese was characterized as soft with mild goaty flavor, contained no less than 108 CFU of probiotic lactic acid bacteria, pH of 4.6, 0.5% free fatty acid, 57% moisture, crude 15% crude protein, 22% total fat and 2.5% mineral. Cheese underwent dehydration during storage which caused an increase in the relative proportion of protein, fat and mineral. The evolution of cheese’s pH, titratable acidity and composition was partly affected by storage temperature. At the end of storage periods (90 days) goat cheese was characterized as semi hard and, on average, contained 1.3-1.5% titratable acidity, pH of 4.94-4.95, 31.22-37.06% moisture, 24.59-24.09% crude protein, 33.51-36.17% total fat, and 5.64-5.53% minerals.. Cheese stored at high temperature has slight growth of mold at its surface, which was anormal condition during for cheese ripening. In conclusion, acceptable characteristics and composition of probiotic-containing cheese can be manufactured from milk of Indonesian Etawah goats and stored at temperature of 8-10oC for 90 days.
 
Publisher Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia
 
Contributor
 
Date 2020-02-06
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://animalproduction.net/index.php/JAP/article/view/776
10.20884/1.jap.2019.21.1.776
 
Source ANIMAL PRODUCTION; Vol 21, No 1 (2019); 56-63
2541-5875
1411-2027
 
Language eng
 
Relation http://animalproduction.net/index.php/JAP/article/view/776/pdf_2
 
Rights Copyright (c) 2020 ANIMAL PRODUCTION
http://creativecommons.org/licenses/by-sa/4.0
 

Contact Us

The PKP Index is an initiative of the Public Knowledge Project.

For PKP Publishing Services please use the PKP|PS contact form.

For support with PKP software we encourage users to consult our wiki for documentation and search our support forums.

For any other correspondence feel free to contact us using the PKP contact form.

Find Us

Twitter

Copyright © 2015-2018 Simon Fraser University Library