The local cheese factories currently use bovine commercial starter cultures, and the spreadable cheese process is not standardized. A detailed understanding of the effect of pasteurization temperature, starter culture, and incubation temperature must allow producers to optimize the process, increase cheese yield, and improve the quality of the final product. The main objective of the study was to describe the preparation method of spreadable goat cheese and investigate the effects of specific processing conditions (pasteurization temperature, starter culture, and incubation temperature) on the composition, yield, rheology, and sensory characteristics of the final product. Results showed the impact of pasteurization temperature, starter culture, and incubation temperature on spreadable goat cheese. The results indicated that it is possible to improve cheese yield, rheological properties, and sensory analysis when milk is pasteurized at 75 ∘ C for 30 minutes; cheese yield can also be improved by lowering incubation temperature to 37 ∘ C. Cheeses made with autochthonous starter culture showed better sensory characteristics and higher pH compared to the cheeses made with commercial culture.

The aim of the present work was to investigate the effects of vacuum packaging and storage time on physicochemical composition, fatty acid content, color, microbiological content and rheological behavior of artisanal fresh goat cheese during refrigerated storage. The results show that both vacuum packaging and storage time had an influence on moisture content, color variation and rind formation, obtaining better visual appearance and higher moisture content in vacuum packed cheeses. The packaging also positively influenced the rheological study, observing that the vacuum packed cheeses at the end of the study exhibited a behavior similar to that of the cheeses at time 0. Vacuum packaging of artisanal goat cheeses represents the possibility of preserving the cheeses for a longer time and thus increasing their shelf life. On the other hand, the decrease in moisture loss also represents an economic benefit for producers.

Corn cobs were treated at room temperature with NaOH at a ratio of 100:3 (w/w), but with different volumes of water from 3 to 0.25 ml/g corn cob. The biomasses obtained from a mixture culture of Cellulomonas sp. and Bacillus subtilis under each condition were similar (5.5 to 6.0 g/l) and protein only varied between 30% and 40% (w/w biomass) or 1.9 and 2.2 g/l. Low volumes and low amounts of NaOH can therefore be used in a cost-effective manner.

Purpose The purpose of this study was to establish the degree of ripening of natural goat cheese used as a raw material; to formulate a spreadable processed cheese with creamy consistency; and to determine the level of each process variable. Design/methodology/approach Cheeses of various ripening times were selected for the formulation through cluster analysis. The effect of the final moisture was studied using the same proportion of fresh and ripened cheeses in the formulation, and three melting temperatures were tested. Findings Goat cheeses ripened for 10, 20 and 40 days were chosen for the formulation of spreadable processed cheese. Final moisture content of 63.0 ± 0.1 per cent was selected (p = 0.0008). Melting temperature at 85.0 ± 0.1°C for 9.0 ± 0.5 min was suitable to homogenize the cheese mass (p = 0.001). The level of variables was validated by changing the proportions of natural goat cheeses selected. Four formulations were obtained with a consistency similar to that of the commercial reference. Practical implications Processed cheese is produced by blending shredded natural cheeses of different types and degrees of ripening. The use of ripening goat cheeses as a raw material in processed cheeses contributes to the added value of the local goat milk chain. Goat cheeses have an acid and slightly salty taste and medium to long persistence. Originality/value The results of this work can be used by processed cheese manufacturers to better understand the impact of goat cheese ripening on processed cheese quality. The industry can also use these results to introduce the product onto the market and plan their marketing campaign.

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