Ripening Changes in a Blue-Mold Surface Ripened Cheese from Goat's Milk |
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| Authors: | M M FURTADO R C CHANDAN |
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| Affiliation: | This work was performed at the Dept. of Food Science &Human Nutrition, Michigan State Univ., East Lansing, Ml 48824. Author Furtado is affiliated with EPAMIG-Instituto da Laticinios "Candido Tastes," C.P. 183, 36.100, Juiz de Fora, MG, Brazil.;Author Chandan is affiliated with General Mills, inc., James Ford Bell Technical Centar, Minneapolis, MN 55427. |
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| Abstract: | Samples of blue-mold surface ripened goat milk cheese were analyzed for fat and protein breakdown during ripening. After 2 wk, cheese had a pH of 4.96 and 9.13 micromoles of free fatty acids (F.F.A.)/g fat. After 6 wk, the pH increased to 6.43 and F.F.A. were 160.85 micromoles/g fat. At this time, the cheese rind pH was 7.18 with 253.81 micromoles FFA/g fat. Water soluble protein in the cheese increased from 20.47% at 2 wk of ripening to 26.62% after 4 wk of ripening. |
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