Ripening Changes in a Blue-Mold Surface Ripened Cheese from Goat's Milk
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 50, Issue 2, pages 545–546, March 1985
How to Cite
FURTADO, M. M. and CHANDAN, R. C. (1985), Ripening Changes in a Blue-Mold Surface Ripened Cheese from Goat's Milk. Journal of Food Science, 50: 545–546. doi: 10.1111/j.1365-2621.1985.tb13451.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms reveived 10/1/83, revised 12/3/84, accepted 12/4/84.
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.