Effects of aging on functional properties of caprine milk made into Cheddar- and Colby-like cheeses

The effects of cheese milk obtained at three times during lactation (weeks 4–5, 12–15, and 21–23) and cheese storage (up to 16 or 24 weeks) on meltability, sliceability, and color changes upon heating (232 ◦C for 5 min, high baking temperature, HT, or 130 ◦C for 75 min, low baking temperature, LT) of caprine milk cheeses were evaluated. The cheeses were manufactured from milk from Alpine goats and based on the procedures of Cheddar and Colby cheese manufacture. In Cheddar-like cheese, the sliceability (force required to slice sample) was at its highest when the cheese was made with milk from weeks 12–15 into lactation. Color change was variable although it tended to be lowest in cheese made at weeks 4–5 into lactation. In Colby-like cheeses, meltability was at its highest and sliceability was very poor (after 8 weeks of aging) when made with milk obtained later in lactation. Color changes were variable at the two different baking temperatures. As expected during aging, the meltability of the cheeses increased and the force required to slice the cheeses decreased with the significant changes occurring within the first 16 weeks for Cheddar-like and the first 8 weeks for Colby-like cheeses. The color changes upon heating were variable for aged Cheddar-like cheeses and did not change significantly for aged Colby-like cheeses. Color changes were highly correlated with proteolysis occurring during storage. Cheese milk obtained at different times of lactation and aging of the cheese impact the functional properties of caprine milk cheeses and will affect their optimal utilization. Published by Elsevier B.V.