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

Table 1

Chemical composition of spreadable goat cheese, milk, and whey.

Component	Cheese		Whey	Milk
	65°C	75°C
Fat (%)	23.5 ± 2.35	22.42 ± 2.62	0.11 ± 0.01	5.52 ± 1.00
Protein (%)	22.75 ± 1.02	20.79 ± 1.03	1.47 ± 0.01	3.40 ± 0.22
Casein (%)	16.82 ± 0.31	14.13 ± 0.35	0.42 ± 0.06	2.17 ± 0.40
Lactose (%)	ND	ND	7.65 ± 0.01	4.28 ± 0.25
Nonfat solids (%)	ND	ND	9.72 ± 0.01	8.32 ± 1.39
Ash (%)	1.9 ± 0.02	1.81 ± 0.02	0.46 ± 0.01	0.79 ± 0.01
Total solids (%)	49.59 ± 1.02	43.99 ± 1.07	20.72 ± 0.03	13.87 ± 0.53
Moisture (%)	50.41 ± 0.98	56.01 ± 0.98	79.98 ± 0.03	86.16 ± 0.55