Somatic cells: A potential tool to accelerate low-fat goat cheese ripening

Demand for healthy products has increased interest in low-fat caprine cheeses. These are characterised by higher hardness, cohesiveness and masticability, and lower odour and flavour intensities, than full-fat cheeses, which has led to evaluation of alternative manufacturing methods to improve sensory characteristics. Addition of milk somatic cells was used as a potential tool to improve the quality of fresh low-fat caprine cheese made with either raw or pasteurised milk. Proteolysis of α-CN, α-CN, and para-κ-CN was increased in low-fat cheeses made with raw milk when somatic cells were added. In contrast, reduced proteolysis was observed in low-fat cheeses made from pasteurised milk, except for that of β-CN, which was increased. Moreover, the addition of somatic cells increased the rate of lipolysis in low-fat pasteurised cheese. These changes in the rates of proteolysis and lipolysis could improve softness and flavour of low-fat cheeses.

Bibliographic Details

Main Authors:	Sánchez-Macías, Davinia, Hernández-Castellano, Lorenzo E., Morales-delaNuez, Antonio, Herrera-Chávez, B., Argüello, Anastasio, Castro, Noemí
Format:	artículo biblioteca
Published:	Elsevier 2020-03-01
Subjects:	Somatic cells, Goat, Cheeses,
Online Access:	http://hdl.handle.net/10261/204964
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