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The consumer trend for healthier food choices and preferences for low-fat products has increased the interest in low-fat cheese and nutraceutical dairy products. However, consumer preference is still for delicious food. Low- and reduced-fat cheeses are not completely accepted because of their unappealing properties compared with full-fat cheeses. The method reported here provides another option to the conventional cheesemaking process to obtain lower fat cheese. Using CO2 as a supercritical fluid offers an alternative to reduce fat in cheese after ripening, while maintaining the initial characteristics and flavor. The aim of this experiment was to evaluate the effect of pressure (10, 20, 30, and 40 x 106 Pa) of supercritical CO2 on the amount of fat extracted, microbial population, polar lipid profile, and microstructure of 2 varieties of goat cheese: Majorero, a protected denomination of origin cheese from Spain, and goat Gouda-type cheese. The amount of fat was reduced 50 to 57% and 48 to 55% for Majorero and goat Gouda-type cheeses, respectively. Higher contents (on a fat basis) of sphingomyelin and phosphatidylcholine were found in Majorero cheese compared with control and goat Gouda-type cheeses. The microbial population was reduced after supercritical fluid extraction in both cheeses, and the lethality was higher as pressure increased in Majorero cheese, most noticeably on lactococcus and lactobacillus bacteria. The Gouda-type cheese did not contain any lactobacilli. Micrographs obtained from confocal laser scanning microscopy showed a more open matrix and whey pockets in the Majorero control cheese. This could explain the ease of extracting fat and reducing the microbial counts in this cheese after treatment with supercritical CO2. Supercritical fluid extraction with CO2 has great potential in the dairy industry and in commercial applications. The Majorero cheese obtained after the supercritical fluid extraction treatment was an excellent candidate as a low-fat goat cheese, lower in triglycerides and cholesterol but still with all the health benefits inherent in goat milk. [ABSTRACT FROM AUTHOR]

The objective of this study was to describe the proteolysis and lipolysis profiles in goat cheese made in the Canary Islands (Spain) using raw milk with 3 different fat contents (0.5, 1.5, and 5%) and ripened for 1, 7, 14, and 28 d. β-Casein was the most abundant protein in all cheeses and at all ripening times. Quantitative analysis showed a general decrease in caseins as ripening progressed, and degradation rates were higher for αS1- casein than for β-casein and αS2-casein. Furthermore, the degradation rate during the experimental time decreased with lower fat contents. The αS2-casein and αS1-casein levels that remained in full-fat and reduced- fat cheeses were less than those in low-fat cheese. In contrast, β-casein also showed degradation along with ripening, but differences in degradation among the 3 cheese types were not significant at 28 d. The degradation products increased with the ripening time in all cheeses, but they were higher in full-fat cheese than in reduced-fat and low-fat cheeses. The free fatty acid concentration per 100 g of cheese was higher in full-fat cheese than in reduced- and low-fat cheese; however, when the results were expressed as milligrams of free fatty acids per gram of fat in cheese, then lipolysis occurred more rapidly in low-fat cheese than in reduced- and full-fat cheeses. These results may explain the atypical texture and off-flavors found in low-fat goat cheeses, likely the main causes of non-acceptance. [ABSTRACT FROM AUTHOR]

The objective of this study was to examine the physicochemical properties of cheese elaborated via traditional artisan methods using goat milk containing 5, 1.5, or 0.4% fat and ripened for 1, 7, 14, or 28 d. Seventy-two cheeses were produced (2 batches × 3 fat levels × 4 ripening times × triplicate). Proximal composition, pH, texture analysis, and color were recorded in each cheese. Protein and moisture were increased in cheese, and fat and fat in DM were decreased with decreasing fat in milk. Internal and external pH was higher in lowfat and reduced-fat cheese, and pH values decreased during the first 2 wk of ripening but increased slightly on d 28. Cheese fracturability, cohesiveness, masticability, and hardness increased with decreasing fat, whereas elasticity and adhesiveness decreased. Cheese lightness and red and yellow indexes decreased with decreasing fat content; during ripening, lightness decreased further but yellow index increased. [ABSTRACT FROM AUTHOR]

Demand for healthy products has increased interest in low-fat caprine cheeses. These are characterised by higher hardness, cohesiveness and masticability, and lower odour and flavour intensities, than full-fat cheeses, which has led to evaluation of alternative manufacturing methods to improve sensory characteristics. Addition of milk somatic cells was used as a potential tool to improve the quality of fresh low-fat caprine cheese made with either raw or pasteurised milk. Proteolysis of α S1 -CN, α S2 -CN, and para -κ-CN was increased in low-fat cheeses made with raw milk when somatic cells were added. In contrast, reduced proteolysis was observed in low-fat cheeses made from pasteurised milk, except for that of β-CN, which was increased. Moreover, the addition of somatic cells increased the rate of lipolysis in low-fat pasteurised cheese. These changes in the rates of proteolysis and lipolysis could improve softness and flavour of low-fat cheeses. [ABSTRACT FROM AUTHOR]

To analyze differences in fat and protein content in cheese whey (CW) manufactured in cheese-making factories and farms, goat CW samples were obtained from 60 cheese-making farms and 20 cheese factories. Gross composition of samples was analyzed by using an MIRIS device (MIRIS Inc., Uppsala, Sweden), whey protein composition was subjected to electrophoretic analysis, and fatty acid composition was analyzed via gas chromatography. Goat CW from farms contained higher dry matter content (70.6 vs. 50.8 g/L, farms vs. cheese factories, respectively) and a higher fat percentage (10.5 vs. 1.2% over dry matter, farms vs. cheese factories, respectively) than CW from cheese factories. Analysis of individual proteins showed that CW from farms contained higher concentrations of lactoferrin (0.4 vs. 0.2 mg/mL of CW, farms vs. cheese factories, respectively) and caprine serum albumin (0.6 vs. 0.4 mg/mL of whey, farms vs. cheese factories, respectively) than CW from cheese factories. No differences were observed in the fatty acid profile. The main fatty acids present in goat CW were C16:0, C18:1, C14:0, and C18:0. Thus, the origin of CW affects gross composition and the protein profile, but not the fatty acid profile. [ABSTRACT FROM AUTHOR]