Protein profiles and total antioxidant capacity of water‐soluble and water‐insoluble fractions of white brined goat cheese at different stages of ripening

This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively low level of soluble nitrogen (50 days ripened cheese had 15.32 g/100 g of water‐soluble nitrogen, 8.1 g/100 g of TCA‐soluble nitrogen and 2.69 g/100 g of PTA‐SN), intensive proteolysis of α_s2‐CN during initial 10 days of ripening (up to 50.70% of initial content) and its much slower degradation through further 40 days, slow but continual decrease of β‐CN content (up to 85.14% of residual content) and high level of proteolytic products tightly bounded into gel network. Total antioxidant capacity of water‐soluble and water‐insoluble fractions increased after cheese ripening. These findings could be useful for better understanding and control over the production of white brined goat cheese as highly valuable functional product.