Resumo

SEIFU, E.; DONKIN, E.F.  e  BUYS, E.M.. Application of the lactoperoxidase system to improve the quality of goat milk cheese. S. Afr. j. anim. sci. [online]. 2004, vol.34, n.5, pp.184-187. ISSN 2221-4062.

Gouda cheese was made from goat milk preserved by the lactoperoxidase (LP) system and the effect of the LP system on the biochemical, microbiological and sensory properties of cheese over a ripening period of 90 days was investigated. Cheese made from LP-activated goat milk had significantly lower coliform and coagulase positive staphylococci counts as compared to cheese made from the untreated control goat milk. The LP treatment did not affect the overall chemical composition of the cheese. The level of proteolysis in both the control and the LP-treated goat milk cheeses was similar. However, the level of lipolysis of cheese made from LP-activated goat milk was significantly lower (9.7 milliequivalent/100 g fat) than that made from the control goat milk (12.3 milliequivalent/100 g fat) at the end of the ripening period. The lower lipolytic activity of cheese made from LP-activated goat milk might be of importance in reducing the strong flavour associated with goat milk cheeses. Significant differences in the overall sensory attributes were observed between cheeses made from the untreated control and LP-activated goat milk. Gouda cheese made from LP-activated goat milk had a milder flavour than the control. Thus, it can be concluded that preservation of goat cheese milk by the LP system can be used to improve the microbiological quality and flavour of Gouda cheese without any detrimental effect on the gross chemical composition of the cheese.

Palavras-chave : Lactoperoxidase system; gouda cheese; goat milk.

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