Affiliation:
1. Universidade Estadual do Ceará, Brasil; Instituto Federal de Educação Ciência e Tecnologia do Ceará, Brasil
2. Universidade Estadual do Ceará, Brasil
3. Instituto Federal de Educação Ciência e Tecnologia do Ceará, Brasil
Abstract
Abstract The global demand for milk and dairy products is rising, with cow's milk dominating production. However, goat dairy products have gained attention due to their nutritional value and bioactive components. Goat milk, in particular, is priced attractively, leading to increased interest from producers and investors. Goat milk-based products like yogurt, cheese, and fermented milk are available in the market and prepared using advanced processing technologies. Goat milk's exceptional quality, nutritional composition, and adaptability make it a superior choice, containing essential minerals and vitamins. The gourmet market has elevated goat cheese to a refined culinary delight. Therefore, this systematic review aims to summarize the state of successful research on goat milk cheese production from 2013 to 2023. The bibliographic search was carried out in September 2023 in electronic databases of scientific journals, namely Google Scholar, Science Direct, PUBMED, SCIELO, and Web of Science. Twenty (20) articles were included to discuss results that addressed the research question, meeting the inclusion and exclusion criteria. The content presented provides a comprehensive overview of the cheese manufacturing process, encompassing stages such as filtration, pasteurization, addition of lactic cultures, coagulation (using various methods such as enzymatic, rennet, charcoal, or enzymes), cutting the curd, molding, salting, and maturation. The inclusion of bibliographic references further enhances understanding, highlighting the evolution of practices over time. These contributions are essential for improving the quality and efficiency of goat milk cheese production, offering valuable insights for researchers, producers, and industry enthusiasts.
Reference54 articles.
1. Use of chitosan and tannins as alternatives to antibiotics to control mold growth on PDO Pecorino Toscano cheese rind;Agnolucci M.;Food Microbiology,2020
2. Quality aspects of goat milk for cheese production in Norway: A review;Skeie S. B.;Small Ruminant Research,2014
3. Goat milk as a natural source of bioactive compounds and strategies to enhance the amount of these beneficial components;Santos W. M.;International Dairy Journal,2023
4. Queijo Coalho caprino condimentado com marmeleiro: Estudo da vida de prateleira, perfil de mercado e aceitação sensorial;Alves R. N.;Research Society and Development,2020
5. Light cream cheese spread of goat milk enriched with phytosterols: Physicochemical, rheological, and microbiological characterization;Amaral J. B. S.;Lebensmittel-Wissenschaft + Technologie,2022