Table of Contents
Journal of Food Processing
Volume 2014, Article ID 705746, 8 pages
Research Article

Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese

1Instituto de Ciencia y Tecnología de Alimentos, Facultad de Agronomía y Agroindustrias, Universidad Nacional de Santiago del Estero, Avenida Belgrano (S) 1912, 4200 Santiago del Estero, Argentina
2CERELA, CONICET, Chacabuco 145, 4000 San Miguel de Tucumán, Argentina

Received 14 May 2014; Revised 8 September 2014; Accepted 10 September 2014; Published 2 October 2014

Academic Editor: Vassiliki Oreopoulou

Copyright © 2014 Florencia Frau et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The local cheese factories currently use bovine commercial starter cultures, and the spreadable cheese process is not standardized. A detailed understanding of the effect of pasteurization temperature, starter culture, and incubation temperature must allow producers to optimize the process, increase cheese yield, and improve the quality of the final product. The main objective of the study was to describe the preparation method of spreadable goat cheese and investigate the effects of specific processing conditions (pasteurization temperature, starter culture, and incubation temperature) on the composition, yield, rheology, and sensory characteristics of the final product. Results showed the impact of pasteurization temperature, starter culture, and incubation temperature on spreadable goat cheese. The results indicated that it is possible to improve cheese yield, rheological properties, and sensory analysis when milk is pasteurized at 75°C for 30 minutes; cheese yield can also be improved by lowering incubation temperature to 37°C. Cheeses made with autochthonous starter culture showed better sensory characteristics and higher pH compared to the cheeses made with commercial culture.