Physicochemical, microbiological and sensory changes during ripening and storage of Xinotyri, a traditional Greek cheese from raw goat's milk.

摘要

Physicochemical, microbiological and sensory properties, evolution of lipolysis monitored by measuring acid degree value (ADV) and the main mineral elements were studied during ripening and storage of artisanal Xinotyri cheese made from raw goat milk. Cheeses were characterized by a high content of TS (83%) and fat (59% of TS), and low pH (4.0), aw (0.87) and moisture (17%). Protein and salt contents at the end of storage were 31 and 2.8%, respectively. Lipolysis increased, while variations in mineral (Ca, P, Mg and Zn) content were found during ripening and storage. Cheeses were free of Salmonella and Listeria in 25 g, while enterobacteria, pseudomonads, and coagulase-positive staphylococci were <100 cfu/g. Mesophilic lactic acid bacteria increased above 8 log cfu/g by day 6, but declined by 2-3 logs in the ripened cheese (45 days) and by 3-4 log during cheese stored at 4 degrees C for up to 180 days.