Manufacturing Parameters and Rheological Characteristics of Cheddar-Like Hard Goat Cheese

Abstract

Raw milk from French Alpine goats was processed to Cheddar-like hard goat cheese. After milling, the curd was split into three portions and salted separately at the rate of 2.5, 3,0, and 4.0% of the curd for each of the three replicates. Cheeses were stored at 4 to sec for 24 wk. The percentages of salt in moisture of the cheeses were 2.70, 3.73, and 4.41%, respectively. The pH ranged from 5.27 to 5.33 at 1 d to 5.60 to 5.81 at 24 wk.