Production of cheese goat milk, “Camponês” kind, with different levels of lactic ferment

Abstract

The objectives of this study were to determine the effects of addiction of different levels of lactic ferment (Streptococcus lactis and Streptococcus cremoris) in processing of “Camponês” cheese, was done with goat milk. In the cheese process 100 liters of goat milk were pasteurized, cooled at 36-38°C and added 25 g of CaCl2. Then the 100 l were divided in 4 batches of 25 L and received 0, 1, 2 and 3% of lactic ferment. Before curdle addition on 2,5g/100L, each batch of the 25 L were divided in 3 batches of 5 L. When the milk curdled the dough was disintegrate and separate of whey, it was distribute in cheese press and pressed, salted and matured for 15 days. Microbiological and physics-chemistry analyses of goat milk and cheese were done, and the coagulation time and whey volume were measures. When the amount of lactic ferment increased the coagulation time and the whey volume decreased, and the moisture and yield increased. The goat milk and the cheese exhibit excellent health conditions, and the Sensorial analyses showed the preference by cheeses maked with 1,0 and 2,0 of latic ferment. The goat milk showed fat 3,6%, protein 3,3%, density 1,0338 g/cm3 and acidity 19°D. The cheese showed fat 29,90% and protein 21,60%.