VITAMIN COMPOSITION OF ALPINE AND YOGHURT CRAFT HARD CHEESES MADE FROM UNPASTEURIZED GOAT MILK AFTER RIPENING WITH THE PARTICIPATION OF Acarus siro MITES

Davydovych, Viktor and Shevchenko, Larysa and Shulyak, Svitlana and Kudriashov, Andrii and Busol, Lesia and Ivaniuta, Anastasiia and Savchenko, Oleksandr and Nikolaenko, Mykola and Lialyk, Anastasia and Beyko, Lyudmila (2026) VITAMIN COMPOSITION OF ALPINE AND YOGHURT CRAFT HARD CHEESES MADE FROM UNPASTEURIZED GOAT MILK AFTER RIPENING WITH THE PARTICIPATION OF Acarus siro MITES. Online Journal of Animal and Feed Research. 217 - 224. ISSN 22287701

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Abstract

Craft goat cheeses made from unpasteurized milk are considered elite food products with high nutritional and biological value for humans, which contributes to growing market availability and necessitates the assessment of their quality, authenticity and biological value. This study used hard craft cheeses, Alpine and Yoghurt, which ripened with the activity of Acarus siro mites and produced from unpasteurized goat milk on a local organic farm. The contents of retinol, tocopherol and riboflavin were determined in the cheeses after 7 days (young cheese), 6 months (mature cheese), and at the final stage of ripening (12 months for Alpine and 18 months for Yoghurt). In Alpine cheese during 12 months of ripening, the retinol content ranged from 5.04 to 5.30 mg/kg, the tocopherol content from 2.00 to 2.34 mg/kg and the riboflavin content from 2.19 to 2.48 mg/kg. The ripening period did not significantly affect the retinol and riboflavin content but increased the tocopherol content by 15.42 - 16.42. In Yoghurt cheese, the retinol content ranged from 4.60 to 5.24 mg/kg, while the tocopherol content ranged from 2.18 to 2.33 mg/kg, and was not affected by the ripening period. The riboflavin content increased from 1.78 mg/kg to 2.58 mg/kg during ripening. The retinol content in the dry matter of both cheeses decreased with increasing ripening time, whereas the tocopherol content decreased only in Yoghurt cheese. To statistically assess the effect of ripening time on the vitamin content of the hard craft cheeses, one-way analysis of variance (ANOVA) was used. This analysis showed that the retinol concentration in the dry matter of both cheeses decreased with increasing ripening time, while the tocopherol concentration increased only in Yoghurt cheese. The results of the study indicate the high biological value of hard cheeses made from unpasteurized goat milk as sources of vitamins A, E, and B₂. Moreover, the use of dispersion analysis in combination with microbiological and physicochemical characteristics allows evaluating and confirming their quality, authenticity, and biological value. © The Author(s) 2026

Item Type:	Article
Keywords:	Alpine cheese; Maturation; Retinol; Riboflavin; Tocopherol; Yoghurt cheese
Subjects:	S Agriculture > SF Animal culture
Divisions:	Online Journal of Animal and Feed Research (OJAFR)
Page Range:	217 - 224
Journal or Publication Title:	Online Journal of Animal and Feed Research
Journal Index:	Scopus
Volume:	16
Number:	4
Publisher:	Scienceline Publication
Identification Number:	https://doi.org/10.51227/ojafr.2026.26
ISSN:	22287701
Depositing User:	Dr. Saeid Chekani-Azar
URI:	https://eprints.science-line.com/id/eprint/1785

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