Physicochemical Properties and Organoleptic Assessment of Goat Milk Cheese

Abstract

Goat milk cheese is highly valued for its nutritional profile, offering high protein, vitamins, minerals, and superior digestibility compared to cow milk cheese. This study examines the effects of varying boiling temperatures on the physicochemical and sensory properties of goat milk cheese over a 28-day storage period. Initial pH levels varied across treatments (T0, T1, T2, T3, T4) and declined steadily from 6.34 (day 1) to 5.66 (day 28), indicating acidification. Total solids increased from 41.67% to 42.95%, reflecting compositional changes during storage. Acidity levels ranged from 0.66% to 0.81%, highlighting the dynamic nature of cheese acidity. Color parameters shifted, with L* values (lightness) decreasing from 41.38 to 35.36, indicating darkening, while a* (redness) and b* (yellowness) values increased, signifying enhanced redness and yellowness. Protein content declined from 12.58% to 11.07%, and fat content decreased from 13.28% to 12.19%. Ash content showed slight fluctuations, increasing overall from 3.25% to 3.86%. Sensory evaluations revealed changes in aroma, taste, and flavor, leading to a gradual decline in overall acceptability over time. This study highlights the critical impact of temperature and storage conditions on goat milk cheese quality. While certain attributes fluctuated during storage, others showed consistent trends, underscoring the dynamic nature of cheese properties. These findings offer valuable insights for cheese manufacturers to optimize production processes and cater to consumer preferences in the evolving dairy market.