Physicochemical, Microbiological And Sensory Changes During Ripening And Storage Of Xinotyri, A Traditional Greek Cheese From Raw Goat'S Milk

Physicochemical, microbiological and sensory characteristics, evolution of lipolysis monitored by measuring acid degree value (ADV) and the main mineral elements were studied during ripening and storage of artisanal Xinotyri cheese from raw goat's milk. Cheeses were characterized by a high content in total solids (TS; 83%) and fat (59% of TS), and very low pH (4.0), water activity (0.87) and moisture (17%). Protein and salt contents at the end of storage were 31% and 2.8%, respectively. Lipolysis increased, while variations in mineral (Ca, P, Mg and Zn) content were found during ripening and storage. Cheeses were free of Salmonella and Listeria in 25 g, while enterobacteria, pseudomonads, and coagulase-positive staphylococci were < 100 cfu/g. Mesophilic lactic acid bacteria increased above 8 log cfu/g by day 6, but declined by 2-3 logs in the ripened cheese (45 days) and by 3-4 logs during cheese storage at 4 degrees C for up to 180 days.