F. Morgan et al., Link between goat milk lipolysis and sensorial quality of lactic goat cheeses made from raw or pasteurised milk., LAIT, 81(6), 2001, pp. 743-756
There is an important variability of the lipolysis level in goat milk, due
to various physiological and breeding factors. The aim of this study was to
evaluate the impact of these natural variations on the sensorial quality o
f fresh and ripened lactic goat cheeses. The effect of milk pasteurisation
was also studied.
The results show that the variation of the lipolysis level of goat milk do
not have any significant effect on the sensorial quality of ripened cheeses
. On the contrary, the sensorial quality of fresh cheeses is linked to the
lipolysis level of milk.
These results allowed us to recommend some means of controlling the sensori
al quality of goat cheeses. For ripened cheeses, a satisfying sensorial qua
lity could be obtained via the control of the technological parameters, not
ably the moisture in non-fat cheese at the demoulding. For fresh cheeses, t
he lipolysis level of milk should be checked before cheesemaking, and milks
with high lipolysis levels should not be used. Pasteurisation of milk indu
ced a decrease in the lipolysis level of cheeses. The use of pasteurisation
led to a limitation of the appearance of organoleptic defects in ripened c
heeses, but the overall flavour and odour of ripened cheeses made from past
eurised milk was also reduced compared to cheeses made from raw milk.