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[ES] La leche de cabra se destina principalmente a la elaboración de queso. En general se considera que la aptitud de la leche para su transformación en este producto lácteo depende de diferentes factores como las propiedades fisicoquímicas, composición química, calidad higiénica y comportamiento frente al cuajo. Sin embargo, la industria suele pagar la leche al ganadero, principalmente, por su contenido en grasa y proteína, ya que son los componentes que más influyen sobre el rendimiento quesero. El objetivo de este trabajo es el estudio de las propiedades de coagulación de la leche de cabra Murciano-Granadina y su relación con las variables de calidad de la leche cruda habitualmente analizadas en los laboratorios interprofesionales. Para ello, se analizaron un total de 160 muestras individuales de leche de cabra Murciano-Granadina procedentes de seis explotaciones comerciales de caprino lechero de la Comunidad Valencia. En cada muestra de leche se determinaron específicamente variables de calidad tecnológica (propiedades de coagulación, rendimiento en cuajada, extracto seco de la cuajada y contenido en grasa y proteína del lactosuero) y otros parámetros que son habitualmente analizados en la leche cruda (composición química, recuento de células somáticas, acidez de la leche). Los resultados obtenidos indican que las propiedades de coagulación de la leche se ven afectadas por la composición química y la calidad higiénica de la leche. En general, cuando se incrementa la materia seca de la leche tiende a aumentar el tiempo que tarda en iniciarse la coagulación, la rapidez de endurecimiento de la cuajada, su dureza y el rendimiento quesero. Por el contrario, el recuento de células somáticas tiene un efecto negativo sobre el tiempo de coagulación y la dureza de la cuajada, sin afectar de forma significativa al rendimiento en cuajada. Las ecuaciones de predicción de las propiedades de coagulación a partir de las características de calidad la leche presentaron unos coefi, [EN] Goat's milk is mainly used for cheese production. In general, it is considered that the technological aptitude of milk for its transformation into this dairy product depends on different factors such as physical-chemical properties, chemical composition, hygienic quality, and behavior against rennet. However, the industry tends to pay milk to the farmer mainly for its fat and protein content, as they are the main milk components affecting cheese yield. The aim of this work is the study of the coagulation properties of Murciano-Granadina goat's milk and its relationship to the raw milk quality variables commonly analyzed in the interprofessional laboratories. To this end, a total of 160 individual samples of Murciano-Granadina goat's milk from six commercial dairy goat farms in the Valencia Community region were analysed. On each milk sample technological quality variables (coagulation properties, curd yield, dry curd extract and fat and protein content in milk whey) were specifically determined as well as other parameters that are commonly analysed in raw milk (chemical composition, somatic cell count and milk acidity). Results herein indicate that the milk coagulation properties are affected by the chemical composition and hygienic quality of milk. In general, when the milk dry matter is increased tends to increase the time required to start milk coagulation, the coagulation rate, its firmness and the curd yield. In contrast, somatic cell count has a negative effect on coagulation time and curd firmness, without significantly affecting curd yield. The predictive equations of milk coagulation properties from milk quality characteristics had very low determination coefficients (R2= 0.33-0.56) so they would not be in application for practical purposes. Only curd yield could be acceptably estimated using dry matter (R2= 0.67) or useful dry extract (R2= 0.64) as predictors, or the latter in combination with the lactose content (R2= 0.70) and, in addition, the milk

[ES] La leche de cabra se destina principalmente a la elaboración de queso. En general se considera que la aptitud de la leche para su transformación en este producto lácteo depende de diferentes factores como las propiedades fisicoquímicas, composición química, calidad higiénica y comportamiento frente al cuajo. Sin embargo, la industria suele pagar la leche al ganadero, principalmente, por su contenido en grasa y proteína, ya que son los componentes que más influyen sobre el rendimiento quesero. El objetivo de este trabajo es el estudio de las propiedades de coagulación de la leche de cabra Murciano-Granadina y su relación con las variables de calidad de la leche cruda habitualmente analizadas en los laboratorios interprofesionales. Para ello, se analizaron un total de 160 muestras individuales de leche de cabra Murciano-Granadina procedentes de seis explotaciones comerciales de caprino lechero de la Comunidad Valencia. En cada muestra de leche se determinaron específicamente variables de calidad tecnológica (propiedades de coagulación, rendimiento en cuajada, extracto seco de la cuajada y contenido en grasa y proteína del lactosuero) y otros parámetros que son habitualmente analizados en la leche cruda (composición química, recuento de células somáticas, acidez de la leche). Los resultados obtenidos indican que las propiedades de coagulación de la leche se ven afectadas por la composición química y la calidad higiénica de la leche. En general, cuando se incrementa la materia seca de la leche tiende a aumentar el tiempo que tarda en iniciarse la coagulación, la rapidez de endurecimiento de la cuajada, su dureza y el rendimiento quesero. Por el contrario, el recuento de células somáticas tiene un efecto negativo sobre el tiempo de coagulación y la dureza de la cuajada, sin afectar de forma significativa al rendimiento en cuajada. Las ecuaciones de predicción de las propiedades de coagulación a partir de las características de calidad la leche presentaron unos coefi, [EN] Goat's milk is mainly used for cheese production. In general, it is considered that the technological aptitude of milk for its transformation into this dairy product depends on different factors such as physical-chemical properties, chemical composition, hygienic quality, and behavior against rennet. However, the industry tends to pay milk to the farmer mainly for its fat and protein content, as they are the main milk components affecting cheese yield. The aim of this work is the study of the coagulation properties of Murciano-Granadina goat's milk and its relationship to the raw milk quality variables commonly analyzed in the interprofessional laboratories. To this end, a total of 160 individual samples of Murciano-Granadina goat's milk from six commercial dairy goat farms in the Valencia Community region were analysed. On each milk sample technological quality variables (coagulation properties, curd yield, dry curd extract and fat and protein content in milk whey) were specifically determined as well as other parameters that are commonly analysed in raw milk (chemical composition, somatic cell count and milk acidity). Results herein indicate that the milk coagulation properties are affected by the chemical composition and hygienic quality of milk. In general, when the milk dry matter is increased tends to increase the time required to start milk coagulation, the coagulation rate, its firmness and the curd yield. In contrast, somatic cell count has a negative effect on coagulation time and curd firmness, without significantly affecting curd yield. The predictive equations of milk coagulation properties from milk quality characteristics had very low determination coefficients (R2= 0.33-0.56) so they would not be in application for practical purposes. Only curd yield could be acceptably estimated using dry matter (R2= 0.67) or useful dry extract (R2= 0.64) as predictors, or the latter in combination with the lactose content (R2= 0.70) and, in addition, the milk

[EN] The presence of antibiotics in milk destined for cheese production may affect the biological processes responsible for the formation of volatile compounds, leading to alterations in the characteristic cheese flavor expected by consumers. The aim of this study was to evaluate the effect of the presence of oxytetracycline in goat milk on the volatile profile of ripened cheeses. Traditional mature Tronchón cheeses were manufactured from raw goat milk spiked with different concentrations of oxytetracycline (50, 100, and 200 ug/kg). Cheese made from antibiotic-free goat milk was used as control. We analyzed the residual amounts of the antibiotic and the volatile profile of the experimental cheeses on a fortnightly basis during maturation using liquid chromatography tandem mass spectrometry and then solid-phase microextraction followed by gas chromatography-mass spectrometry. Our results suggested that oxytetracycline was widely transferred from milk to cheese: drug concentrations in the cheeses were 3.5 to 4.3 times higher than those in raw milk. Although the residual amounts of oxytetracycline significantly decreased during maturation (88.8 to 96.5%), variable amounts of residues remained in cheese matured for 60 d (<10 to 79 ug/kg). In general, the presence of oxytetracycline in goat milk did not affect the volatile profile of Tronchón cheeses; volatile profile was significantly modified by ripening time. Still, the presence of oxytetracycline residues in cheeses ripened for 60 d could be of great concern for public health.

The increased use of concentrates to reduce pasture as a feed source in productive systems like Payoya breed goat farms has made it necessary to decrease feeding costs. The inclusion of agro-industry by-products such as dry orange pulp pellets in goat diets has been suggested as a sustainable alternative to cereal-based concentrates. The aim of this work was to assess the influence of diets including dry orange pulp pellets on the quality of cheeses traditionally made from Payoya breed goat milk. We analysed the physicochemical characteristics, sensory properties and volatile compound profiles of 18 artisanal cheeses made from raw Payoya milk. In this study, goats were fed with different concentrations of dry orange pulp; and cheeses were curdled with animal and vegetable coagulants. Slight differences were detected between some cheeses. However, the use of citrus by-products in the Payoya goat diets did not substantially affect the cheeses’ physicochemical properties, olfactory attributes, or volatile profiles. Therefore, dried citrus pulp can be used as a substitute for cereal concentrates without affecting the distinct properties of these ripened raw goat milk cheeses.

[EN] The presence of antibiotics in milk destined for cheese production may affect the biological processes responsible for the formation of volatile compounds, leading to alterations in the characteristic cheese flavor expected by consumers. The aim of this study was to evaluate the effect of the presence of oxytetracycline in goat milk on the volatile profile of ripened cheeses. Traditional mature Tronchón cheeses were manufactured from raw goat milk spiked with different concentrations of oxytetracycline (50, 100, and 200 ug/kg). Cheese made from antibiotic-free goat milk was used as control. We analyzed the residual amounts of the antibiotic and the volatile profile of the experimental cheeses on a fortnightly basis during maturation using liquid chromatography tandem mass spectrometry and then solid-phase microextraction followed by gas chromatography-mass spectrometry. Our results suggested that oxytetracycline was widely transferred from milk to cheese: drug concentrations in the cheeses were 3.5 to 4.3 times higher than those in raw milk. Although the residual amounts of oxytetracycline significantly decreased during maturation (88.8 to 96.5%), variable amounts of residues remained in cheese matured for 60 d (<10 to 79 ug/kg). In general, the presence of oxytetracycline in goat milk did not affect the volatile profile of Tronchón cheeses; volatile profile was significantly modified by ripening time. Still, the presence of oxytetracycline residues in cheeses ripened for 60 d could be of great concern for public health.

The increased use of concentrates to reduce pasture as a feed source in productive systems like Payoya breed goat farms has made it necessary to decrease feeding costs. The inclusion of agro-industry by-products such as dry orange pulp pellets in goat diets has been suggested as a sustainable alternative to cereal-based concentrates. The aim of this work was to assess the influence of diets including dry orange pulp pellets on the quality of cheeses traditionally made from Payoya breed goat milk. We analysed the physicochemical characteristics, sensory properties and volatile compound profiles of 18 artisanal cheeses made from raw Payoya milk. In this study, goats were fed with different concentrations of dry orange pulp; and cheeses were curdled with animal and vegetable coagulants. Slight differences were detected between some cheeses. However, the use of citrus by-products in the Payoya goat diets did not substantially affect the cheeses’ physicochemical properties, olfactory attributes, or volatile profiles. Therefore, dried citrus pulp can be used as a substitute for cereal concentrates without affecting the distinct properties of these ripened raw goat milk cheeses.

The increased use of concentrates to reduce pasture as a feed source in productive systems like Payoya breed goat farms has made it necessary to decrease feeding costs. The inclusion of agro-industry by-products such as dry orange pulp pellets in goat diets has been suggested as a sustainable alternative to cereal-based concentrates. The aim of this work was to assess the influence of diets including dry orange pulp pellets on the quality of cheeses traditionally made from Payoya breed goat milk. We analysed the physicochemical characteristics, sensory properties and volatile compound profiles of 18 artisanal cheeses made from raw Payoya milk. In this study, goats were fed with different concentrations of dry orange pulp; and cheeses were curdled with animal and vegetable coagulants. Slight differences were detected between some cheeses. However, the use of citrus by-products in the Payoya goat diets did not substantially affect the cheeses’ physicochemical properties, olfactory attributes, or volatile profiles. Therefore, dried citrus pulp can be used as a substitute for cereal concentrates without affecting the distinct properties of these ripened raw goat milk cheeses.

The increased use of concentrates to reduce pasture as a feed source in productive systems like Payoya breed goat farms has made it necessary to decrease feeding costs. The inclusion of agro-industry by-products such as dry orange pulp pellets in goat diets has been suggested as a sustainable alternative to cereal-based concentrates. The aim of this work was to assess the influence of diets including dry orange pulp pellets on the quality of cheeses traditionally made from Payoya breed goat milk. We analysed the physicochemical characteristics, sensory properties and volatile compound profiles of 18 artisanal cheeses made from raw Payoya milk. In this study, goats were fed with different concentrations of dry orange pulp; and cheeses were curdled with animal and vegetable coagulants. Slight differences were detected between some cheeses. However, the use of citrus by-products in the Payoya goat diets did not substantially affect the cheeses’ physicochemical properties, olfactory attributes, or volatile profiles. Therefore, dried citrus pulp can be used as a substitute for cereal concentrates without affecting the distinct properties of these ripened raw goat milk cheeses.

The presence of antibiotics in milk destined for cheese production may affect the biological processes responsible for the formation of volatile compounds, leading to alterations in the characteristic cheese flavor expected by consumers. The aim of this study was to evaluate the effect of the presence of oxytetracycline in goat milk on the volatile profile of ripened cheeses. Traditional mature Tronchón cheeses were manufactured from raw goat milk spiked with different concentrations of oxytetracycline (50, 100, and 200 µg/kg). Cheese made from antibiotic-free goat milk was used as control. We analyzed the residual amounts of the antibiotic and the volatile profile of the experimental cheeses on a fortnightly basis during maturation using liquid chromatography tandem mass spectrometry and then solid-phase microextraction followed by gas chromatography–mass spectrometry. Our results suggested that oxytetracycline was widely transferred from milk to cheese: drug concentrations in the cheeses were 3.5 to 4.3 times higher than those in raw milk. Although the residual amounts of oxytetracycline significantly decreased during maturation (88.8 to 96.5%), variable amounts of residues remained in cheese matured for 60 d (<10 to 79 µg/kg). In general, the presence of oxytetracycline in goat milk did not affect the volatile profile of Tronchón cheeses; volatile profile was significantly modified by ripening time. Still, the presence of oxytetracycline residues in cheeses ripened for 60 d could be of great concern for public health.

The increased use of concentrates to reduce pasture as a feed source in productive systems like Payoya breed goat farms has made it necessary to decrease feeding costs. The inclusion of agro-industry by-products such as dry orange pulp pellets in goat diets has been suggested as a sustainable alternative to cereal-based concentrates. The aim of this work was to assess the influence of diets including dry orange pulp pellets on the quality of cheeses traditionally made from Payoya breed goat milk. We analysed the physicochemical characteristics, sensory properties and volatile compound profiles of 18 artisanal cheeses made from raw Payoya milk. In this study, goats were fed with different concentrations of dry orange pulp; and cheeses were curdled with animal and vegetable coagulants. Slight differences were detected between some cheeses. However, the use of citrus by-products in the Payoya goat diets did not substantially affect the cheeses’ physicochemical properties, olfactory attributes, or volatile profiles. Therefore, dried citrus pulp can be used as a substitute for cereal concentrates without affecting the distinct properties of these ripened raw goat milk cheeses.

We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.

We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.

We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 degrees C, 10 min) cow's and goat's milk, pretreated with chymosin at a low temperature (4 degrees C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow's milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat's milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow's milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.

[EN] The limited availability of drugs registered for dairy goats makes veterinarians prescribe off-label treatments with a legally established minimum safety period of seven days. The aim of this work was to verify if the exceptional use of macrolide antibiotics in dairy goats generates residues in milk and cheeses within that period. Hence, three macrolide drugs (erythromycin, tylosin and spiramycin) were administred in an in vivo experiment in dairy goats. Ripened cheeses were made from bulk milk obtained before drug administration, 24¿h after treatment, and at the end of the recommended withdrawal period. Residual amounts of erythromycin (234.9¿±¿52.7¿¿g/kg), tylosin (198.7¿±¿57.8¿¿g/kg) and spiramycin (1539.8¿±¿469.4¿¿g/kg), widely exceeding their legal maximum residue limits (MRLs) established, were detected in milk collected 24¿h after treatment, making the cheese production in most cases impossible. After the seven-day period, only spiramycin was detected in goat¿s milk (79.6¿±¿19.2¿¿g/kg) although no antibiotic residues were found in the cheeses. A withdrawal time of seven days seems suitable to guarantee milk safety after the administration of erythromycin and tylosin without any negative effects neither on the milk nor on the and cheese properties. However, given the rapid elimination of these substances, a shorter withdrawal period might be considered. For spiramycin, persisting in milk for a longer period, further studies on its pharmacokinetics in dairy goats would be recommendable to avoid a potential risk to consumer health.

The growing interest in the development of strategies for improving the fatty acid composition of dairy products with potential health benefits is a challenge for the industry. A goat cheese naturally enriched in conjugated linoleic acid (CLA) and omega-3 was elaborated using milk from goats fed a supplement based on extruded linseed. Diet induced a linear increase in unsaturated fatty acids percentages at the expense of saturated fatty acids. Thus, the content of the omega-3 was 5-fold higher in enriched cheese (EC) than in control cheese (CC). A sizeable enhancement was also found in the concentration of CLA as well as of its precursor, trans-vaccenic acid. As the level of omega-6 remained almost unaffected, the n-6/n-3 ratio was reduced 7 fold. Besides, a reduction in the cholesterol content and a higher level of sphingomyelin also occurred in the EC. In conclusion, goat diet supplementation seems to improve the nutritional value of the traditional cheese without significant variations in its texture and sensory quality during storage. Thus, this study demonstrates that naturally enriched goat cheese in CLA and omega-3 can meet quality standards with a consistent bioactive lipid pattern for a large human clinical trial focusing on overweight and obese subjects.

This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively low level of soluble nitrogen (50days ripened cheese had 15.32g/100g of water-soluble nitrogen, 8.1g/100g of TCA-soluble nitrogen and 2.69g/100g of PTA-SN), intensive proteolysis of (s2)-CN during initial 10days of ripening (up to 50.70% of initial content) and its much slower degradation through further 40days, slow but continual decrease of -CN content (up to 85.14% of residual content) and high level of proteolytic products tightly bounded into gel network. Total antioxidant capacity of water-soluble and water-insoluble fractions increased after cheese ripening. These findings could be useful for better understanding and control over the production of white brined goat cheese as highly valuable functional product.

This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively low level of soluble nitrogen (50days ripened cheese had 15.32g/100g of water-soluble nitrogen, 8.1g/100g of TCA-soluble nitrogen and 2.69g/100g of PTA-SN), intensive proteolysis of (s2)-CN during initial 10days of ripening (up to 50.70% of initial content) and its much slower degradation through further 40days, slow but continual decrease of -CN content (up to 85.14% of residual content) and high level of proteolytic products tightly bounded into gel network. Total antioxidant capacity of water-soluble and water-insoluble fractions increased after cheese ripening. These findings could be useful for better understanding and control over the production of white brined goat cheese as highly valuable functional product.

This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively low level of soluble nitrogen (50days ripened cheese had 15.32g/100g of water-soluble nitrogen, 8.1g/100g of TCA-soluble nitrogen and 2.69g/100g of PTA-SN), intensive proteolysis of (s2)-CN during initial 10days of ripening (up to 50.70% of initial content) and its much slower degradation through further 40days, slow but continual decrease of -CN content (up to 85.14% of residual content) and high level of proteolytic products tightly bounded into gel network. Total antioxidant capacity of water-soluble and water-insoluble fractions increased after cheese ripening. These findings could be useful for better understanding and control over the production of white brined goat cheese as highly valuable functional product.

This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively low level of soluble nitrogen (50days ripened cheese had 15.32g/100g of water-soluble nitrogen, 8.1g/100g of TCA-soluble nitrogen and 2.69g/100g of PTA-SN), intensive proteolysis of (s2)-CN during initial 10days of ripening (up to 50.70% of initial content) and its much slower degradation through further 40days, slow but continual decrease of -CN content (up to 85.14% of residual content) and high level of proteolytic products tightly bounded into gel network. Total antioxidant capacity of water-soluble and water-insoluble fractions increased after cheese ripening. These findings could be useful for better understanding and control over the production of white brined goat cheese as highly valuable functional product.

[EN] In the present study on cheese goat cheese and cow mixed mainly acidic coagulation produced in Quesos y Postres del Niño S.L. used a number of parameters of interest to the dairy industry, such as: the evolution of cheese yield and its variation throughout the year, weight loss during ripening, composition before and after maturation and studying shelf life. For different experiments have collected data provided by the company, as well as those obtained through measurements made during the processing and analysis of cheeses. The results obtained indicate that cheese yield have significant differences (p <0.001) between seasons being higher performance compared to autum and winter with the calculated in spring and summer. These differences are related to the evolution of the quality of milk throughout the year especially with the dry extract content useful. For weight loss during ripening is observed that larger cheeses (1 kg) have less weight loss relative to the smaller (180 g) with total loss of 25 and 36,5%, respectively, from development to 28 days of ripening. The comparison between the composition of cheese before and after maturation indicated significant differences (p <0.001) in the percentages of moisture, total solids, fat and protein content except salt. Finally, the study shelf life suggests that a maturation time of 60 days, the cheese has acceptable microbiological characteristics (coliforms, Escherichia coli and enterobacteria) according to current legislation., [ES] En el presente estudio sobre el queso de rulo de cabra y vaca de coagulación mixta principalmente ácida, producido en Quesos y Postres del Niño S.L. se han analizado una serie de parámetros de interés para la industria quesera como son: la evolución del rendimiento quesero y su variación a lo largo del año, la pérdida de peso durante la maduración, la composición antes y después de la maduración y el estudio de vida útil del queso. Para los diferentes experimentos se han recogido datos proporcionados por la empresa, así como los obtenidos a través de las medidas realizadas durante las elaboraciones y de los análisis de quesos. Los resultados obtenidos en el rendimiento quesero indican que existen diferencias significativas (p< 0,001) entre estaciones del año siendo más elevado el rendimiento de otoño e invierno respecto al calculado en el primavera y verano. Estas diferencias están relacionadas con la evolución de la calidad de la leche a lo largo del año en especial con el contenido en extracto seco util. En el caso de la pérdida de peso durante la maduración se observa que los quesos con mayor tamaño (1 kg) presentan menores perdidas de peso en relación con los de menor tamaño (180 g) con pérdidas totales del 25 y 36,5% respectivamente, desde su elaboración hasta las 28 días de maduración. La comparación entre la composición de quesos antes y después de la maduración indicó diferencias significativas (p<0,001) en los porcentajes de humedad, sólidos totales, grasa y proteína a excepción del contenido en sal. Por último, el estudio de vida útil señalan que a un tiempo de maduración de 60 días, el queso presenta unas características microbiológicas (coliformes, Escherichia coli y enterobacterias) aceptables de acuerdo a la legislación vigente.

[EN] In the present study on cheese goat cheese and cow mixed mainly acidic coagulation produced in Quesos y Postres del Niño S.L. used a number of parameters of interest to the dairy industry, such as: the evolution of cheese yield and its variation throughout the year, weight loss during ripening, composition before and after maturation and studying shelf life. For different experiments have collected data provided by the company, as well as those obtained through measurements made during the processing and analysis of cheeses. The results obtained indicate that cheese yield have significant differences (p <0.001) between seasons being higher performance compared to autum and winter with the calculated in spring and summer. These differences are related to the evolution of the quality of milk throughout the year especially with the dry extract content useful. For weight loss during ripening is observed that larger cheeses (1 kg) have less weight loss relative to the smaller (180 g) with total loss of 25 and 36,5%, respectively, from development to 28 days of ripening. The comparison between the composition of cheese before and after maturation indicated significant differences (p <0.001) in the percentages of moisture, total solids, fat and protein content except salt. Finally, the study shelf life suggests that a maturation time of 60 days, the cheese has acceptable microbiological characteristics (coliforms, Escherichia coli and enterobacteria) according to current legislation., [ES] En el presente estudio sobre el queso de rulo de cabra y vaca de coagulación mixta principalmente ácida, producido en Quesos y Postres del Niño S.L. se han analizado una serie de parámetros de interés para la industria quesera como son: la evolución del rendimiento quesero y su variación a lo largo del año, la pérdida de peso durante la maduración, la composición antes y después de la maduración y el estudio de vida útil del queso. Para los diferentes experimentos se han recogido datos proporcionados por la empresa, así como los obtenidos a través de las medidas realizadas durante las elaboraciones y de los análisis de quesos. Los resultados obtenidos en el rendimiento quesero indican que existen diferencias significativas (p< 0,001) entre estaciones del año siendo más elevado el rendimiento de otoño e invierno respecto al calculado en el primavera y verano. Estas diferencias están relacionadas con la evolución de la calidad de la leche a lo largo del año en especial con el contenido en extracto seco util. En el caso de la pérdida de peso durante la maduración se observa que los quesos con mayor tamaño (1 kg) presentan menores perdidas de peso en relación con los de menor tamaño (180 g) con pérdidas totales del 25 y 36,5% respectivamente, desde su elaboración hasta las 28 días de maduración. La comparación entre la composición de quesos antes y después de la maduración indicó diferencias significativas (p<0,001) en los porcentajes de humedad, sólidos totales, grasa y proteína a excepción del contenido en sal. Por último, el estudio de vida útil señalan que a un tiempo de maduración de 60 días, el queso presenta unas características microbiológicas (coliformes, Escherichia coli y enterobacterias) aceptables de acuerdo a la legislación vigente.

[EN] In the present study on cheese goat cheese and cow mixed mainly acidic coagulation produced in Quesos y Postres del Niño S.L. used a number of parameters of interest to the dairy industry, such as: the evolution of cheese yield and its variation throughout the year, weight loss during ripening, composition before and after maturation and studying shelf life. For different experiments have collected data provided by the company, as well as those obtained through measurements made during the processing and analysis of cheeses. The results obtained indicate that cheese yield have significant differences (p <0.001) between seasons being higher performance compared to autum and winter with the calculated in spring and summer. These differences are related to the evolution of the quality of milk throughout the year especially with the dry extract content useful. For weight loss during ripening is observed that larger cheeses (1 kg) have less weight loss relative to the smaller (180 g) with total loss of 25 and 36,5%, respectively, from development to 28 days of ripening. The comparison between the composition of cheese before and after maturation indicated significant differences (p <0.001) in the percentages of moisture, total solids, fat and protein content except salt. Finally, the study shelf life suggests that a maturation time of 60 days, the cheese has acceptable microbiological characteristics (coliforms, Escherichia coli and enterobacteria) according to current legislation., [ES] En el presente estudio sobre el queso de rulo de cabra y vaca de coagulación mixta principalmente ácida, producido en Quesos y Postres del Niño S.L. se han analizado una serie de parámetros de interés para la industria quesera como son: la evolución del rendimiento quesero y su variación a lo largo del año, la pérdida de peso durante la maduración, la composición antes y después de la maduración y el estudio de vida útil del queso. Para los diferentes experimentos se han recogido datos proporcionados por la empresa, así como los obtenidos a través de las medidas realizadas durante las elaboraciones y de los análisis de quesos. Los resultados obtenidos en el rendimiento quesero indican que existen diferencias significativas (p< 0,001) entre estaciones del año siendo más elevado el rendimiento de otoño e invierno respecto al calculado en el primavera y verano. Estas diferencias están relacionadas con la evolución de la calidad de la leche a lo largo del año en especial con el contenido en extracto seco util. En el caso de la pérdida de peso durante la maduración se observa que los quesos con mayor tamaño (1 kg) presentan menores perdidas de peso en relación con los de menor tamaño (180 g) con pérdidas totales del 25 y 36,5% respectivamente, desde su elaboración hasta las 28 días de maduración. La comparación entre la composición de quesos antes y después de la maduración indicó diferencias significativas (p<0,001) en los porcentajes de humedad, sólidos totales, grasa y proteína a excepción del contenido en sal. Por último, el estudio de vida útil señalan que a un tiempo de maduración de 60 días, el queso presenta unas características microbiológicas (coliformes, Escherichia coli y enterobacterias) aceptables de acuerdo a la legislación vigente.

Nine samples of goat’s cheese were collected. A total of 68 yeasts were isolated and grouped according to their M13 PCR-fingerprints. Representative isolates of each fingerprint group were identified using rRNA and/or protein-coding gene sequencing leading to the identification of 18 yeast species. The dominant species were Kluyveromyces lactis (19.1%), Saccharomyces cerevisiae (11.7%), Yarrowia lipolytica (10.3%), Candida parapsilosis (10.3%), Kazachstania unispora (8.0%), Kluyveromyces marxianus (7.4%) and Pichia fermentans (5.9%). The yeast diversity of Moroccan goat’s cheese was established using genotypic techniques which proved to be a straightforward approach for the identification of all isolates. This work yielded a well-characterized collection of yeasts from traditional and semi-industrial Moroccan goat cheeses which will be a resource of strains with specific properties.

V této práci byla sledována produkce stafylokokového enterotoxinu a množství bakterií Staphylococcus aureus v kozím sýru. Staphylococcus aureus byl zaočkován v různých fázích standardní výroby čerstvého kozího sýra. Nebyla zaznamenána žádná produkce enterotoxinu, ale byl zjištěn mírný rozdíl v počtech S. aureus v závislosti na koncentraci startovací kultury a skladovací teplotě. Dále byl experiment zopakován u vzorků bez přídavku startovací kultury. Zde byl růst S. aureus intenzivnější, než u vzorků standardních sýrů, a to v závislosti na teplotě skladování. Produkce enterotoxinu byla zjištěna při dosažení počtu 7 log KTJ.g-1. Použitá metoda stanovení ELFA je pro stanovení produkce enterotoxinů vhodná, ale finančně nákladná. Výsledky poukazují na velký význam kontroly úrovně po-čáteční kontaminace syrového mléka a pasterace, nutnost eliminace sekundární kontaminace, použití správného výrobního postupu, monitorování průběhu kyselosti sýrů a nutnost dodržení stanovených skladovacích teplot sýrů. Počet S. aureus nemusí správně indikovat přítomnost stafylokokových enterotoxinů, proto je nutná také kontrola jejich produkce., The aim of this work was observing staphylococcal enterotoxin production and number Staphylococcus aureus in goat cheese. Staphylococcus aureus was innoculated in the various stages of standard fresh goat cheese production. Production of enterotoxin was not detected, but it was detected the small diference number of Staphylococcus aureus depending on the concentration of starter culture and storage temperature. The experiment was also repeated at the samples without addition of starter culture. Growth of Stapylococcus aureus was more intense than in standard cheese. It depended on storage temperature. Production of enterotoxin was detected at the number 7 log KTJ.g-1. ELFA method used for determining the production of enterotoxins seems suitable, but expensive. The result of this work shows the importance of controll point of initial contamination of raw milk and pasteurization. It is also necessary to eliminate secondary contamination, use proper manufacturing process, monitore the acidity and the need of specified storage temperature of cheese. Numbers of S. aureus may not indicate the presence of staphylococcal enterotoxins, so it is also necessary to control their production., Ústav analýzy a chemie potravin, obhájeno

The re-emergence and modernization of traditional goat-cheese production in Jämtland led to the articulation of a localized agri-food system that represents the frontline of the return and reinforcement of local food in Sweden. Already in the 1970s, some initiatives were undertaken to formalize the productive activities of this branch and to improve the product quality. The most important project was the articulation of a cooperative that, unlike all other Swedish cooperatives, engaged its members in the development of a joint trademark, development of a standardized assortment, common marketing efforts and finding creative solutions for infrastructure problems. Despite the overall success, we also found some downsides. Producing goat cheese requires that at least two people are involved, because the workload often leads to body injuries and illness for people working alone. By studying the institutional frameworks, rules and regulations, the economic function and entrepreneurial dynamics, and the dynamics of knowledge and competences, the article highlights how and why farm dairies in Jamtland became reinforced and modernized. This grasps both the actions of individual economic agents and their interaction with their environment. A special emphasis was put on the role of regional authorities in this process. Even though many obstacles have been removed and the trade has found successful ways to solve strategic issues concerning product development and marketing, there are still important structural shortcomings that might decrease the profitability and endanger the future development of the trade. There is a lack of experience and infrastructure to solve more complex problems like animal healthand the potential risks related to the consumption of unpasteurized cheese and the increasing incidence of Tick-Borne Encephalitis (TBE).

The aim of this work was to investigate primary proteolysis of white brined goat cheese prepared from raw milk and to correlate with the results obtained with high-molarity Tris buffer electrophoretic system. Proteolytic changes of white brined cheese were monitored by three parameters, the total protein, the water soluble proteins and the degree of proteolysis, whereas the change of major casein fractions was followed by electrophoresis in reducing conditions. Ripening caused a decrease of the total protein content, whereas in the first forty days the water soluble protein and the degree of proteolysis increased. Both casein fractions (alpha(s)- and beta-casein) of goat cheese were susceptible to primary proteolysis but to the different extent. alpha(s1)-casein disappeared during processing, whereas during 60-days of ripening the content of alpha(s2) and beta-casein was reduced by 38.90 %, and 30.72 %, respectively. Such trends of major casein fractions were strongly correlated with the degree of proteolysis and the moisture content, whereas no correlation was found between them and the water soluble protein content. The results of our investigation clearly suggested that SDS-PAGE method based on high-molarity Tris-buffer system could be a very useful for purposes of monitoring the white goat cheese proteolysis.

English: The milk of indigenous goats has great potential in providing a nutritional food for poverty stricken communities. The aim of this study was to investigate the microbiological (spoilage and pathogenic), chemical (fat, protein and lactose) and nutritional (minerals, vitamins A and E) quality of indigenous goat milk from Mpumalanga and North West and compare it to Saanen goat milk. In almost all the quality parameters, the milk of the indigenous goats had a higher quality than the Saanen milk. The differences of most of the quality parameters between the indigenous and Saanen goat milk were ascribed to feed, breed, lactation stage, age, health status and the fact that the Saanen goats were machine-milked, while the indigenous goats were milked by hand. Another aim was to produce a Gouda-type cheese from each of the three goat milks. The microbiological (spoilage and pathogenic), chemical (moisture, total solids, ash, water activity, salt, fat content, free fat in dry matter, total free fatty acids, rancidity [TBA-value], fatty acid composition, protein content and proteolysis), nutritional (minerals and vitamins A and E) and sensory quality of the cheeses were then determined. The milk of the North West indigenous goats was acidic at the start of cheese production, but was normalized during production. The acidic nature of the cheese had, however, a negative effect on most of the quality parameters and resulted in a harder cheese with a goaty smell. The Mpumalanga and Saanen cheeses compared well in all the quality parameters and the sensory analysis suggested that no significant difference were present between these two cheeses. The conclusion was drawn that the milk of indigenous goats are an excellent way to provide a nutritional quality food, expand commercial markets, create jobs and increase income in rural areas., Afrikaans: Die melk van inheemse bokke het groot potensiaal vir die voorsiening van 'n voedsame voedsel vir arm gemeenskappe. Die doel van hierdie studie was om die mikrobiologiese (bederf en patogene), chemiese (vet, proteïen en laktose) en voedingswaarde (minerale, vitamiene A en D) kwaliteit van inheemse bokmelk vanaf Mpumalanga en Noord-Wes te ondersoek en dit met Saanen bokmelk te vergelyk. Die inheemse bokmelk het amper in al die kwaliteitsparameters In hoër kwaliteit as die Saanen melk gehad. Die verskille tussen die inheemse en Saanen bokmelk is toegeskryf aan faktore soos voedsel, ras, laktasie stadium, ouderdom, gesondheidstatus en die feit dat die Saanen bokke met melktoerusting gemelk is terwyl die inheemse bokke met die hand gemelk is. 'n Ander doelwit was om 'n Gouda-tipe kaas van elk van die drie bokmelke te vervaardig. Die mikrobiologiese (bederf en patogene), chemiese (vog, totale vastestowwe, as, wateraktiwiteit, sout, vetinhoud, vry vet in droë massa, totale vrye vetsure, galsterigheid [TBA-waarde l, vetsuur samestelling, proteïen inhoud en proteolise), voedingswaarde (minerale, vitamiene A en D) en sensoriese kwaliteit van die kase is daarna bepaal. Die melk van die Noord-Wes inheemse bokke was suur aan die begin van kaasvervaardiging, maar die suurheid is gedurende vervaardiging genormaliseer. Die suur aard van die kaas het egter 'n negatiewe effek op meeste van die kwaliteits parameters gehad en het In harder kaas met 'n bokagtige reuk tot gevolg gehad. Die Mpumalanga en Saanen kase het goed ooreengekom in al die kwaliteits parameters en die sensoriese analiese het aangedui dat geen beduidende verskil tussen die twee kase teenwoordig was nie. Die gevolgtrekking is gemaak dat melk van inheemse bokke In uitstekende produk is om 'n voedsel te voorsien wat hoë voedingswaarde het, wat gebruik kan word om kommersiële markte uit te brei, werk te verskaf en inkomste in landelike areas te verhoog., ARC-Animal Nutrition and Products Institute, Ministry of Agriculture of Eritrea

Alonso, A. D. (2015). Opportunities, challenges, and extent of collaboration in La Palma's goat cheese sector: an exploratory study. Journal for International Business and Entrepreneurship Development, 8(1), 1-21. Available here