International Journal of Multidisciplinary Research and Development

International Journal of Multidisciplinary Research and Development


International Journal of Multidisciplinary Research and Development
International Journal of Multidisciplinary Research and Development
Vol. 9, Issue 4 (2022)

Lactose metabolism and proteolysis during ripening of Liqenasi goat’s milk cheese


MigenaHoxha, SuadaMuca

Local breeds can be considered cultural assets because of their role in local traditions and the fact that they have often played a central part in the social life of rural populations. They also can be linked to local culture due to their contribution to the preservation of ancient local traditional knoweldge and food products. To evaluate these diminishing local breeds that historically produced niche cheese products, the study of their qualitative traits are of high importance. The aim of thi study was to evaluate the lactose metabolism and proteolysis through determination of the content of lactose and free amino acids during cheese ripening, coagulated with chymosin and starter culture and only with chymosin, with and without salt, from indigenous sources. The cheese samples were produced according to traditional methods. Cheese samples were ripening for 1, 3 (5), 7 days for non-salted batches and for 12, 22, and 32 for salted batches. The cheese produced were analyzed for physicochemical properties moisture (AOAC Method 926.08), pH (UB-10 pH-meter Denver Instrument), NaCl (IDF Standard 88A:1988) and acidity (by potentiometric titration), Lactoseby the phenol colorimetricmethod and proteolytic activity by determining the content of free amino acids in cheese (Cadmium-ninhydrin method) for ripening period. The resultes shows that the use of microbial cultura (LAB) promotes lactose metabolism and proteolysis of cheese proteins (free amino acid content), from the first days of ripening cheese, obtaining flavor and aroma, as well as improved quality of cheese obtained. Lactose metabolism and free amino acid contend result to be lower for salted varieties and higher for non-salted one.
  |  Pages : 1-5
How to cite this article:
MigenaHoxha, SuadaMuca. Lactose metabolism and proteolysis during ripening of Liqenasi goat’s milk cheese. International Journal of Multidisciplinary Research and Development, Volume 9, Issue 4, 2022, Pages 1-5
International Journal of Multidisciplinary Research and Development International Journal of Multidisciplinary Research and Development