CHARACTERIZATION AND BIOCHEMICAL-CHANGES DURING THE RIPENING OF A SPANISH HARD GOAT CHEESE

This paper studies the basic composition and principal physicochemical properties of Valdeteja goat cheese, a hard variety made by artisanal procedures in the north-west of Spain. Biochemical char ges during the ripening process have also been investigated. This cheese shows a high content of total solids (72.53 +/- 7.46%) and in fat (59.50 +/- 2.08%), and a low pH value (4.50 +/- 0.20). Changes throughout ripening are mainly due to transformation reactions of carbohydrates. Almost 65% of lactose was hydrolysed in the curd, around 80% after ten days and 100% on day 17. The D + L lactate content increased quickly in the first five days. Lipids and nitrogen compounds are not degraded much.