Ripening changes of the chemical composition, proteolysis, volatile fraction and organoleptic characteristics of a white-brined goat milk cheese

- Characterization of white-brined cheese from goat milk from the indigenous Greek breed using the manufacture technology of Feta cheese.
- The physico-chemical, proteolytic and volatile profile changes were studied during 180 days of ripening and storage.
- A first quality white-brined goat cheese can be produced.
- Retinol and α-tocopherol were reduced after 60 d of ripening.

In this study, a white-brined cheese made from goat milk (from the Greek native breed Capra prisca) was manufactured using the technology based on Feta cheese-making. The composition, proteolysis, volatiles and sensory properties of this cheese were studied at different ripening days. No significant differences were found for the main physicochemical parameters of the cheese during ripening and storage. Retinol and α-tocopherol, the fat-soluble vitamins decreased after 60 d of ripening. Proteolysis, as assessed by measuring the levels of soluble nitrogen, increased with time. Free fatty acids were the most abundant group of chemical compounds found in the cheese. Most of the volatiles (apart from free fatty acids) reached their highest levels after 60 days of ripening. The cheese received satisfactory scores during organoleptic evaluation.