EFFECT OF DIFFERENT ENZYMATIC COAGULATION ON QUALITY OF CHEESE FROM GOAT MILK

Abstract

Cheese from goat milk with enzymatic coagulation of 0.025% (vlv) calf rennet
(R) and ripened for 30 days at 10°C, was compare with cheese with enzymatic
coagulation of 0.20% (v/v) abomasum extract from sheep (D) and ripened at the
same temperature. Chemical composition (water soluble nitrogen — WSN, fat, fatty
acids) were determined by AOAC methods (1995) and hardness determined by
Lloyd instrument. There were no differences attributable to enzymatic coagulation
treatment on chemical composition and hardness of cheese. The cheese ripened at
10°C for 30 days showed higher level of WSN (P<0.05) than cheese without ripened
(unripened), but no difierences on fat level. Profile fatty acids indicated that short
chain fatty acids of cheese with enzymatic coagulation (R) showed higher than
cheese with (D). Enzymatic coagulation (R) and (D) can produced the same quality
of cheese fiom goat milk