Characterization and biochemical changes during the ripening of a Spanish craft goatʹs milk cheese (Armada variety)

The gross and mineral composition, and some physico-chemical parameters were determined in 15 batches of Armada goatʹs milk cheese (a Spanish craft variety), as well as in the milk used for its manufacture. Some biochemical changes during the ripening process have been also investigated. The milk used in the elaboration of Armada cheese had higher lactose, fat, protein and ash contents than previously reported by other authors, whilst iron content was lower than recent results for goatʹs milk from other countries. Armada cheese showed a high total solids content and a low NaCl and ash content. Water activity (Aw) values decreased progressively during ripening, reaching very low final values (0.895 on average). Lactose disappeared almost completely within the first 7 days of ripening, when the cheese had the lowest pH values (about 4.50). l-Lactic acid dominated in the curd, but during the ripening process both isomers (d- and l-) tended to balance. Variations in mineral content during ripening were only found for magnesium, calcium, phosphorus and zinc: they showed a significant reduction in the first days of ripening coincidental with a decrease in pH values.