Retention of Main and Trace Elements in Four Types of Goat Cheese

Open Access
Publisher Website
Google Scholar
Abstract
The main and trace mineral (Na, Ca, Mg, P, Fe, Cu, Zn, and Mn) contents were studied during coagulation and ripening in 16 batches of four types of goat cheese (fresh, semihard, soft with surface flora, and Majorero). Samples of milk, curd, whey, and cheeses after salting ripening, and storage were analyzed. Ranges of mineral retention for the four types of cheese were (%): Na, 10.95 to 18.29; Ca, 1.16 to 80.69; Mg, 4.78 to 39.42; P, 28.36 to 74.29; Fe, 45.59 to 86.30; Cu, 46.29 to 58.34; Zn, 13.64 to 92.17; and Mn, 57.63 to 86.60. The soft cheese with surface flora presented an important demineralization of Ca, P, Mg, and Zn in the center of the cheese with a migration of Ca and P toward the surface. This mineral migration is dependent on the change of pH resulting from Penicillium candidum growth.