engleski

Production of probiotic soft cheese made from goats milk

In this paper the probiotic soft cheese was produced from goat milk with ABT-4 starter culture (Chr. Hansen's). Goat's milk is proven as easier to digest, due to smaller milk fat globules, higher albumine content and smaller caseine content compared to cow's. Since goat's milk differs in technological properties from cow's milk it was necessary to develop production technology that would provide soft cheese with good sensory quality. Goat's milk gives gentle curd therefore it was necessary to add rennet to get firmer coagulum. Two types of cheese were produced, full fat cheese (around 3.2 % milk fat) and low fat cheese (1.0 % milk fat). Both cheese types were produced by the same technology. First the milk fat content in the milk was standardised, than milk was pasteurised on 65°C/30 min., inoculated with 2% of ABT-4 and with different percentage of rennet, incubated on 40°C/7.5 hours, drained over night and than packed and stored at 8°C. Cheese without added rennet was produced as a control sample. The sensory scores and bacterial count were determined after 1st, 7th and 14th day of storage. The best sensory scores were given to the low fat cheese produced with 0.01% of rennet (maximum score). All cheese types had high grades and spoilage was not detected after 14 days of storage. The viable count showed that the product has more than 10 6 CFU/ml during 14 days of storage. In the overall bacterial microflora Streptococcus thermophilus fills around 38%, Lactobacillus acidophilus around 28% and Bifidobacterium bifidum 34%.

soft cheese; goat's milk; probiotics; production

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