Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen‐stored caprine milk

Abstract

Long‐term frozen storage of caprine milk is an important way of overcoming seasonal production. White brined cheese, matured for 56 days, was made from frozen‐stored caprine milk. Several properties of experimental and control cheese variants were investigated throughout the maturation period: physico‐chemical, sensory, proteolytic (by urea‐PAGE electrophoresis), texture attributes, microstructure (by scanning electron microscopy). Most of investigated properties were influenced by frozen storage and maturation period, but differences were less pronounced on the 56th day of maturation. Moreover, sensory analysis showed that both cheese variants were well accepted by consumers.