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primary topic: The influence of ripening time on the physicochemical characteristics of craft hard goat cheeses

The influence of ripening time on the physicochemical characteristics of craft hard goat cheeses
type: AcademicArticle
type: Article
abstract: The unique taste characteristics of craft hard cheeses made from raw goat milk, ripened using mites Acarus siro L., have contributed to increasing consumer demand enable the assessment of their quality and authenticity. In this study, 15 heads of Alpine and Yoghurt cheeses each weighing 4.5-5.0 kg were produced from raw goat milk and allowed to ripen for 12 and 18 months, respectively. Both cheeses were ripened with natural surface colonization by the mites Acarus siro L. It was found that the moisture content of Alpine cheese decreased from 43.31 on day 7 to 28.99% at 12 months of age, and the moisture content of Yoghurt cheese decreased from 46.90% on day 7 to 29.99% at 18 months. Moisture loss in both cheeses was strongly dependent on ripening time. The protein content in craft hard cheeses increased with age: from 21.45% to 28.68% in Alpine cheese and from 20.52% to 29.52% in Yoghurt cheese. Corresponding to the increase in dry matter content, fat content also increased in both varieties: from 24.45% to 31.50% in Alpine cheese and from 22.06% to 29.91% in Yoghurt cheese. A characteristic feature of both cheeses was the formation of holes, the size and distribution of varied with ripening duration. The hardness of Alpine and Yoghurt cheeses decreased with age, while the fracturability increased, reaching a minimum in the oldest cheeses, a change closely related to moisture loss. The rind of old-ripened Alpine and Yoghurt cheeses exhibited an amber color of varying intensity, with small verrucae due to the activity of the mite Acarus siro L. The observed changes in the physicochemical characteristics of young, mature, and old-ripened artisanal cheeses made from raw goat milk can serve as criteria for assessing their quality, age, and authenticity. Production of such cheeses contributes to diversifying the product range and enhancing the market competitiveness of premium goat cheeses.
date: 2025-09-30
volume: 15
issue: 5
is part of: Online Journal of Animal and Feed Research
status: peerReviewed
status: published
author list: authors
type: EPrint
type: ArticleEPrint
is part of: repository
has document: The influence of ripening time on the physicochemical characteristics of craft hard goat cheeses (Text)
has version: The influence of ripening time on the physicochemical characteristics of craft hard goat cheeses (Text)
has published: The influence of ripening time on the physicochemical characteristics of craft hard goat cheeses (Text)
subject: SF Animal culture

The influence of ripening time on the physicochemical characteristics of craft hard goat cheeses (Text)
type: Document
has file: OJAFR15(5)264-273,2025.pdf
has part: OJAFR15(5)264-273,2025.pdf

Online Journal of Animal and Feed Research
type: Organization

Online Journal of Animal and Feed Research
type: Collection
issn: 22287701

Volodymyr NEDASHKIVSKYI
type: Person
given name: Volodymyr
family name: NEDASHKIVSKYI

Viktor DAVYDOVYCH
type: Person
given name: Viktor
family name: DAVYDOVYCH

Larysa SHEVCHENKO
type: Person
given name: Larysa
family name: SHEVCHENKO

Nataliia SLOBODYANYUK
type: Person
given name: Nataliia
family name: SLOBODYANYUK

Nataliia NESTERENKO
type: Person
given name: Nataliia
family name: NESTERENKO

Anastasiia IVANIUTA
type: Person
given name: Anastasiia
family name: IVANIUTA

Yuliia SLYVA
type: Person
given name: Yuliia
family name: SLYVA

Viktor TOMCHUK
type: Person
given name: Viktor
family name: TOMCHUK

Olena SYDORENKO
type: Person
given name: Olena
family name: SYDORENKO

Svitlana SHULYAK
type: Person
given name: Svitlana
family name: SHULYAK

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primary topic: The influence of ripening time on the physicochemical characteristics of craft hard goat cheeses

SF Animal culture
type: Concept