Ripening profile of semi-hard standard goat cheese made from pasteurized milk

Nejib Guizani*, Zaher Al-Attabi, Stefan Kasapis, Osman Mahgoub Gaafar

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

15 Citations (Scopus)


The microbial groups, physico-chemical characteristics, proteolysis, lipolysis, and rheological properties over a 30-day ripening period of a semi-hard cheese from pasteurized goat's milk were investigated. The count of aerobic mesophilic flora was high in cheese throughout ripening with lactic acid bacteria being the main microbial group. Halophilic bacteria, yeast and molds showed initial low counts but maintained their levels relatively constant during the ripening period. The main biochemical modification of cheese during ripening was related to the extent of proteolysis. The water soluble nitrogen in the semi-hard cheese increased during ripening. Lipolysis also occurred throughout the ripening period, with the major constituents being the palmitic, oleic, myristic, capric, and lauric acids. The rheological study suggested that the most important factors influencing the texture of the goat cheese is the level of total solids, and the extent of protein degradation recorded as soluble nitrogen during the ripening period. Rheological properties of goat cheese showed a transformation from a soft and elastic consistency to a hard and brittle body as a function of aging.

Original languageEnglish
Pages (from-to)523-532
Number of pages10
JournalInternational Journal of Food Properties
Issue number3
Publication statusPublished - Sept 1 2006


  • Goat's cheese
  • Lipolysis
  • Microbial groups
  • Proteolysis
  • Texture

ASJC Scopus subject areas

  • Food Science


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