Texture, hedonic test and fatty acid profile of goat cheese with L plantarum TW14 and L. rhamnosus TW2 isolates stored at different temperature conditions

Abstract

The purpose of this research was to investigate texture, hedonic test and fatty acids profile of goat cheese stored at cold and frozen temperatures for 60 days. Cheese was manufactured from goat milk with addition of probiotics bacteria L.plantarum TW14 and L.rhamnosusTW2 with a ratio of (1:1/v/v). Treatments were arranged in a factorial design, employing two factors, i.e. temperature (cold; frozen) and storage time (0; 15,30,45 and 60 days). Each treatment was repeated three times. Results showed that goat cheese stored at cold temperature has an average hardness-texture of 374.46 ±77.69 gf while that of the cheese stored at frozen temperature has 221.66 ±38.46 gf, which were significantly different (P<0.05). In term of flavor, texture and overall acceptability, there were no significant effects (P>0.05) of storage temperatures and storage time. However, the taste of cheese stored under cold and frozen temperatures was highly significant different (P<0.01). Fatty acids composition of cheese stored for 60 days in a cold storage showed that the highest fatty acid content was SFA which was 64.34% and USFA was 16.76%. During the 60-day storage, the SFA percentage of was relatively stable while the percentage of oleic acid USFA increased.

Improved Antioxidant Activity of Low-Fat Herb-Fortified Cottage Cheese

“…The percentage of fatty acids composition is caused by many factors: season of the year and climatic conditions, breed of animals and their feeding diets (Topnikova et al, 2019). It was in line with the previous findings that the dominant fatty acids in fresh milk are palmitic, stearic, and myritic acids (Sumarmono and Sulistyowati, 2015;Setyawardani et al, 2018;Paszczyk and Łuczyńska, 2020). Low-fat cheese without herbal extract fortification contained lower C7-C12 fatty acids than the other treatments.…”

Development of Cheese as an Antioxidant Functional Food with the Addition of Orthodox Black Tea

“…Cheese color was measured using a colorimeter (Konica Minolta CR-10) based on coordinates L* (dark to light values), a* (red to green values), and b* (yellow to blue values) (Fadhlurrohman et al, 2023). The cheese texture profile measured included hardness and stickiness assessed using texture profile analysis (Setyawardani et al, 2018) from the TA-XT21 apparatus (Stable Micro Systems, Haslemere, U.K.). Antioxidant activity was measured with DPPH (2.2-diphenyl-1-picrylhydrazyl) method using a spectrophotometer (Mapada V-1100D) (Samadi & Fard, 2020).…”

“…Adding OBT to make cow milk cheese has reduced cheese hardness but remained within the average range. Setyawardani et al (2018) found that the hardness of cheese made from fresh goat milk without any addition (control) was 227.40-275.95 gf. In this study, the higher the OBT addition, the softer and stickier the cheese.…”

“…Moreover, reducing fat content can increase cheese hardness because milk fat makes cheese softer by evenly distributing the fat globules in the casein matrix, so when fat is removed, casein plays a significant role in cheese texture. According to Setyawardani et al (2018), the presence of fat breaks down the protein matrix and acts as a lubricant so that the texture of the cheese becomes softer and smoother. This study showed that the stickiness of cow milk cheese was not significantly affected by adding up to 2% OBT.…”

“…The aroma and taste of fermented milk products are contributed by metabolites produced by several lactic acid bacteria that are produced by several mechanisms. Another significant contributor to cheese aroma and taste is lactic acid (Setyawardani et al, 2018). According to Los et al (2021), incorporating a starter can cause a distinctive flavor or taste in cheese because the starter will break down lactose into lactic acid which has a distinctive taste.…”