250 
 

Journal homepage: www.fia.usv.ro/fiajournal 
Journal of Faculty of Food Engineering,  

Ştefan cel Mare University of Suceava, Romania  
Volume XIV, Issue 3 - 2015, pag. 250  - 255 

 

 

TECHNOLOGICAL PROPERTIES OF WHITE BRINED CHEESE PRODUCED 

FROM ORGANIC CERTIFIED GOAT MILK 

 
*Aleksandar SAVESKI1, Tatjana KALEVSKA1, Dragan DAMJANOVSKI1,  

Viktorija STAMATOVSKA1, Elena JOSHEVSKA2 
 

1Faculty of Technology and Technical Science-Veles, St.Kliment Ohridski University, Bitola 
Dimitar Vlahov nn Str., 1400 Veles, R. Macedonia;  

2Faculty of Biotechnical Science, St. Kliment Ohridski University, Bitola 
Partizanska nn Str., 7000 Bitola, R. Macedonia 

  *Corresponding author saveskia@yahoo.com 
Received September 5th 2015, accepted September 25th 2015 

 
Abstract: The research has been conducted on organic goat milk, certified by EU equivalent 
regulations Reg. 834/2007 and on two types of white brined cheese using two types of lyophilized 
starter cultures. A combined mesophilic and thermofilic starter culture (Lactococcuslactisssp.lactis, 
Lactococcuslactis ssp. cremoris, Streptococcus termophilusi Lactobacillus bulgaricus) was used for 
the first type of cheese and a thermofilic starter culture for the second type of cheese. The results 
showed that the use of starter cultures in cheese production did not affect negatively the 
cheese components. Sensory panel showed that the highest average sensory evaluation points 
were recorded in cheeses made with mesophilic and thermofilic starter culture, whereas other 
starter culture combinations had been affected less in regard to taste or appearance. 
 
Keywords: organic, goat milk, white brined cheese, starter culture, acidity, sensory analysis 
 
 
1. Introduction 

Over the last years the production of 
organic food has reached an expansion in 
the world, thus changing the consumers’ 
habits and the number of those who decide 
to buy organic products is increasing, 
including the dairy products. Compared to 
the conventional production, the organic 
one complies with the legal standards and 
regulations for control of each phase of the 
production process, which contribute to the 
production of safe products of animal 
origin.  
The organic system of production is made 
according to determined standards which 
do not allow the use of antibiotics, 
coccidiostats, medicinal apparatus, growth 
stimulators, genetic modifications, 

hormones and other chemical substances in 
the whole production process [10]. 
For dairy products, cow milk is used most 
of the time, but there is always a reason to 
change our eating habits. Goat milk is 
considered one of the healthiest food, its 
chemical composition being similar to 
human milk and has specific taste and 
smell, thus being unacceptable for the 
consumers [1,2]. 
It is believed that goat was the first animal 
humans used for the production of milk. 
The ancient Greeks and Romans drank 
goat milk, because they believed it was 
very healthy [2]. Since ancient times goat 
milk has been used all over the world not 
only as a food, but also in the treatment of 
many diseases such as: bronchitis, 
allergies, by providing better immunity, 
treating and strengthening of the lungs. B 

http://www.fia.usv.ro/fiajournal
mailto:saveskia@yahoo.com


Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel Mare University - Suceava 
Volume XIV, Issue 3  – 2015 

Aleksandar SAVESKI, Tatjana KALEVSKA, Dragan DAMJANOVSKI, Viktorija STAMATOVSKA, Elena JOSEVSKA,Production 
and characteristics of white soft marinated cheese from organic certified goat milk, Food and Environment Safety, Volume XIV, Issue 3 – 
2015, pag. 250 – 255 

 251

vitamins of the goat milk are beneficial for 
the nervous system, it has higher 
concentration of calcium, being important 
in building strong bones and keeping 
normal blood pressure [1]. 
The nutritional content of goat milk ranks 
it as the most balanced dairy product used 
in the production of cheese. There are 400 
varieties of goat cheese and due to their 
specific taste and nutritional value, they 
have higher price on the market. The 
characteristic smell of goat milk is given 
by the higher quantity of capric, caprylic 
and caproic acids. [3]. The characteristics 
and quality of the cheese depends mostly 
on the quality of the milk, i.e. its physical-
chemical composition. The most variable 
component of goat milk is the fat content 
which depends mostly on the stadium of 
lactation (2-8%). The content of milk fat at 
the beginning of the lactation is 3.34%, in 
the middle of lactation 2.73% and at the 
end 4.58% [4].  
The proteins from goat milk are more 
digestible than those of cow milk and the 
absorption of amino acids is more efficient 
[5]. Goat milk protein content is 3 to 4.5%. 
Goat milk has less lactose ranging from 4.3 
to 4.8% compared to cow milk, giving it 
advantage among the lactose intolerant 
human population [6]. 
 

2. Matherials and methods 

The analysis of the chemical composition 
of goat milk was made in the study, where 
the content of the milk fat, also proteins, 
lactose and dry matter were dewtermined 
by infrared analyzing machine Milcoscan 
in accordance with the IDF 141C:2000 
standard.The total solid, fat, raw protein, 
ash were also determined according to 
AOAC (2009) and pH was determined by 
pH meter Metler –Toledo. The sensory 
evaluation of the two types of goat cheese 
is made by method of points, a quantitative 
descriptive method for sensory analysis 
[7,8]. The samples of the two types of 

cheese were coded with letter A and B. For 
each of the cheese characteristics profile: 
cross-section, consistency, colour, smell 
and taste, a coefficient of importance was 
determined. The sensory characteristics of 
the goat cheese are valued with marks 
from 1 to 5 multiplied by the coefficient of 
importance, and their collection is 
expressed in (%) from the maximal 
possible quality. The balanced middle 
value, i.e. the balanced general value of the 
quality of the goat cheese is made by 
dividing the maximal possible quality with 
the summation of the importance 
coefficient (Σ=20) [7].  
The technology of goat cheese production: 

One hundred (100) liters of goat 
milk collected from the same lot is used for 
the production of the two types of cheese.  
 The pasteurization of goat milk for the 

two types of cheese is made at 720С for 
15/sec. 

 Cooling of milk to temperature of 350С 
for inoculation of starter cultures 

 Inoculation of starter culture FRC-75 
which consists of combination of 
mesophilic and thermophilic milk-
acidic bacteria (Lactococcus 
lactisssp.lactis, Lactococcus lactis 
ssp.cremoris, Streptococcus 
termophilus, and Lactobacillus 
bulgaricus) and maturing of the milk 
for 30 minutes. 

 Addition of solid CaCl2 previously 
dissolved in water in the amount of 10 
gr/100 liters of milk.  

 Curding of milk on temperature of 
340С with rennetenzyme (CHR-
HANSEN) in quantity which will 
provide the curding of the milk in 60 
minutes.  

 The curd was then cut into small cubes  
      (2x2x2 cm). After draining, salt at 2% 
      (w/v) was mixed with the curds. 

 
 The curd was poured into small clean 

wooden moulds lined with cheese cloth 
and pressed for 5 hours. 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel Mare University - Suceava 
Volume XIV, Issue 3  – 2015 

Aleksandar SAVESKI, Tatjana KALEVSKA, Dragan DAMJANOVSKI, Viktorija STAMATOVSKA, Elena JOSEVSKA,Production 
and characteristics of white soft marinated cheese from organic certified goat milk, Food and Environment Safety, Volume XIV, Issue 3 – 
2015, pag. 250 – 255 

 252

 Cutting of the cheese in moulds with 
dimensions of 11 х 8 cm. 

 Addition of brine (16% NaCl) 12ºC for 
12 hours) 

 The packaging of the cheese in plastic 
cans which are filled in 10% brine. 

 The ripening of cheese is 30 days on 
180С. 

 Lagering of cheese until sale (2-4 0С). 
Cheese А: Starter culture with the 
combination of mesophilic and 
thermophilic milk-acid bacteria is used 
(Lactococcus lactisssp.lactis, Lactococcus 
lactis ssp.cremoris, Streptococcus 
termophilus and Lactobacillus bulgaricus) 
and maturing of milk for 30 minutes.  
Cheese B: Inoculation of cultivated 
thermophilic culture (Str.thermophilus and 
Lactobacillus delbruecki, sub. Bulgaricus).  
 
 
3. Results and discussion 
 
The mean data of organic goat milk 
samples for the physical-chemical 
composition and pH are presented in 
(Table 1).  
 

Table 1.  
Physical-chemical composition of organic goat 

milk 
Parametres Value (%) 

Milk fat 5.14 
Proteins 3.28 
Dry no- fat matter 8.28 
Lactose 4.34 
Minerals 0.65 
pH value 6.61 
 
From the results of Table 1 we can 
determine that the content of milk fat in the 
goat milk used to make the two types of 
cheese is of 5.14%, proteins of 8.28%, 
lactose is of 4.34%, minerals of 0.65%, 
and DNM of 8.28%.pH value of the goat 
milk is in the range of the standard milk of 
6.61%. Considering the fact that the 
research was conducted in autumn, the 
goat milk is higher in dry matter, so it has 

a higher content of milk fat and proteins. 
These findings were in agreement with 
those reported by other authors [4,6]. 
3.1 Determining the dynamics of pH value 
of cheese  
 
Goat cheese has characteristic pH value 
which indicates the degree of conversion 
of lactose into milk sugar. The pH value of 
the curd and the two types of cheese (A 
and B) during ripening are shown in Table 
2.  

 
Table 2. 

pH value of goat cheese (Types А and B) 
pHvalue А B 

Coagulum 6.15 6.04 
After cutting 5.07 4.72 
After saltING 4.91 4.60 
15 th  of rippening 4.50 4.48 
 30ty day of rippening 3.85 3.90 
 

 
From the results it can be seen that pH 
value of the cheese A coagulum is of 6.15 
and it is higher as compared to the pH 
value of cheese B coagulum with 6.04. 
After the cheese is cut and salted a 
significantly lower pH value of cheese B 
compared to cheese A was determined, 
showing greater activity of cultivated 
thermophilic starter culture compared to 
the combined starter culture. After thirty 
(30) days, at the end of the ripening 
process, a continuous decrease of the pH 
value is registered in both types of cheese 
(Figure 1).  
The differences in pH values in the two 
types of cheeses are due to the different 
starter cultures used in the production 
technology. 
During the ripening of cheese, complex 
biochemical processes take place and they 
change the structure of the cheese 
components which determine the sensory 
evaluation, giving characteristic taste, 
smell and texture.  
 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel Mare University - Suceava 
Volume XIV, Issue 3  – 2015 

Aleksandar SAVESKI, Tatjana KALEVSKA, Dragan DAMJANOVSKI, Viktorija STAMATOVSKA, Elena JOSEVSKA,Production 
and characteristics of white soft marinated cheese from organic certified goat milk, Food and Environment Safety, Volume XIV, Issue 3 – 
2015, pag. 250 – 255 

 253

 
 

Fig.1. Dynamics of pH over the ripening 
period 

 
 
3.2.Chemical composition of goat cheese 
 
During rippening, the three main milk 
components (lactose, proteins and fat) take 
part with different percentage. The 
modifications start by transforming the 
lactose into milk acid which is more 
common in the first days of ripening. The 
biggest changes during the rippening of 
goat cheese are in the proteins and less in 
the milk fat.  
The average values of the chemical 
composition of the two types of goat 
cheese A and B produced by certified 
organic goat milk are presented in (Table 
3).  
Fat content in cheese A is 22.92%, and 
23% in cheese B. The protein content in 
cheese A is of 14.09%, and of 13.98% in 
cheese B, respectively. The water content 
of cheese A is of 52.12% which is by 
2.02% higher than that of cheese B.  
From the data we can determine that the 
starter cultures used with different 
microbiological content influence the 
process of cheese rippening with 

repercussions on the quality of goat 
cheese.  
 

Table 3.  
Chemical composition of goat cheese  

(Types A and B) 
Parameters (%) А B 

Water 52.12 50.10 

Dry matter 47.89 45.90 

Fat 22.92 23.00 

Proteins 14.09 13.98 

NaCl 3.05 3.00 

 
3.3 Sensory evaluation of goat cheese  
 
The sensory characteristics of goat cheese: 
smell, taste, cross-section, consistency, 
colour, profile are important parameters 
which influence the quality of the product, 
including the consumers’ product choice 
[9]. The mean sensory scores of white soft 
brined cheese samples are presented in 
Table 4. 
 

Table 4.  
Sensory evaluation of goat cheese 

 (Types A and B) 
Sensory characteristics A B 
Profile 5.00 5.00 
Cross-section 4.75 4.88 
Consistency/texture 5.00 4.50 
Colour 4.88 4.88 
Smell 4.88 4.10 
Taste 4.63 3.88 
Average value 4.85 4.56 
 
We can see from the sensory scores that 
the general suitability of cheese A has got 
an average grade of 4.85, while the general 
suitability of cheese B has got average 
grade of 4.56 (Fig. 2). 
The profile of the two types of cheese is 
excellent and has got an average grade of 5 
for both types.  
The consistency i.e. the texture of cheese 
A is standard hard with grade 5, while 

0

1

2

3

4

5

6

7

coagulum

Cheese A

Cheese B

after cutting     after salted        
15th            30ty

Ph
   

va
lu

es
 

rippening period 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel Mare University - Suceava 
Volume XIV, Issue 3  – 2015 

Aleksandar SAVESKI, Tatjana KALEVSKA, Dragan DAMJANOVSKI, Viktorija STAMATOVSKA, Elena JOSEVSKA,Production 
and characteristics of white soft marinated cheese from organic certified goat milk, Food and Environment Safety, Volume XIV, Issue 3 – 
2015, pag. 250 – 255 

 254

cheese B is harder and has got a grade of 
4.5. 
 

 
 

Fig. 2 Sensory scores of goat cheese samples  
 
The cross-section of the two types of 
cheese was normal, with very few small 
holes, which are more common in cheese 
A. The cross-section of cheese A has got a 
grade of 4.75 and cheese B has 4.88.  
The colour of the two types of cheese is 
significantly white with a grade of 4.88.  
Cheese samples showed characteristic 
smell of white brined cheese. Higher 
amounts of caproic and caprylic acid in 
cheese seem to contribute to the 
development of piquant smell and taste. 
The taste of cheese A has got a grade of 
4.63, while cheese B registered a slight 
deviationfrom the normal taste, getting a 
grade of 3.88. 
From the results (Fig.2) we can determine 
that goat cheese A has better marks for the 
sensory characteristics as compared to 
cheese B, and we can conclude that the 
different starter cultures used for the 
production of the two types of cheese (A 
and B) influence the sensory evaluation of 
the cheese.  
 
 
 

 
4.Conclusion 

From the nutritional point of view goat 
milk is a more balanced product compared 
to cow milk, since it has all the necessary 
nutrients for a healthy body. The increased 
production of goat milk is the result of 
several attributes that makes it be by far a 
superior choice. Goat milk is less 
allergenic, naturally homogenized, easier 
to digest, lactose intolerant friendly, and 
biochemically and thermodynamically 
superior to cow milk.  
The purpose of our research was to 
determine the differences of the two types 
of goat cheese made from milk from the 
same lot with the same physical and 
chemical composition, emphasizing that 
the variations in the physical and chemical 
parameters of the two types of goat cheese 
are not due to the physical or chemical 
composition of the goat milk. The 
differences of pH values of the two types 
of goat cheese are the result of the different 
starter cultures used in the process of 
cheese production. 
 According to the given scores for the 
sensory evaluation the total suitability of 
goat cheese A had best results with 
average of 4.85 compared to goat cheese B 
which had mark of 4.56. The taste, 
consistency and smell are better marked in 
cheese A as compared to cheese B.   
The results from our research show that the 
starter cultures used in the production 
process of goat cheese influence the 
differentiation of milk component during 
the rippening of cheese; the biggest 
difference seen in the sensory 
characteristics of the goat cheese gives its 
specific quality. 
 
5. References  
 
[1] PRESILSKI S, PRESILSKA N: 
Nekonvencionalni izvori na mleko, Fakultet za 
biotehnick inauki, Univerzitet Sv. Kliment 

0
0.5

1
1.5

2
2.5

3
3.5

4
4.5

5

1 2 3 4 5 6

5
4.75

5 4.88 4.88
4.63

5 4.88
4.5

4.88

4.1
3.88

Cheese A Cheese B
Profile     Cross-section    Consistency



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel Mare University - Suceava 
Volume XIV, Issue 3  – 2015 

Aleksandar SAVESKI, Tatjana KALEVSKA, Dragan DAMJANOVSKI, Viktorija STAMATOVSKA, Elena JOSEVSKA,Production 
and characteristics of white soft marinated cheese from organic certified goat milk, Food and Environment Safety, Volume XIV, Issue 3 – 
2015, pag. 250 – 255 

 255

Ohridski Bitola, Fackultet za biotehnicki 
nauki, (2006) 
[2] PRESILSKI S.: Proizvodstvo na sirenje i 
puter, Fakultet za biotehnicki nauki, 
Univerzitet Sv. Kliment Ohridski Bitola, 
(2004) 
[3] BABAYAN V. K.: Medium chain length 
fatty acid esters and their medical and 
nutritional application. J. Am. Oil Chem. Soc., 
59, 49A-51A, (1981) 
[4] ANTUNAC, N., SAMARŹIJA, D., 
LUKAĆ HAVRANEK, J., PAVIĆ, V., MIOĆ, 
B.: Effects of stage and number of lactation on 
the chemical composition of goat milk. Czech 
Journal of Animal Science, 46(12), 548-553, 
(2001) 
[5] PARK Y. X.: Nutrient and mineral 
composition of commercial US goat milk 
yogurts.Small Ruminant Research, 13, 63-70, 
(1994) 
[6] HAENLETN, G.F.W., (1992.): Role of 
goat meat and milk in human nutrition. V 

International Conference on Goats:. Indian 
Council of Agricultural Research, New Delhi. 
575-580, (1992) 
[7] KOCOSKI Lj.Interna skripta za senzorna 
analiza na hranata, Fakultet za biotehnicki 
nauki, UniverzitetSv. Kliment Ohridski Bitola 
(2010) 
[8] DEHLHOLMC.: Descriptive sensory 
evaluations, Comparison and applicability of 
novel rapid methodologies, PhD Thesis, 
(2012). 
[9] POPOV-RALJIĆ J.,  RADOVANOVIĆ R.: 
Senzorna analiza u funkciji urvrdivanja 
bezbednosti i kvaliteta prehrambenih 
proizvoda, Savremena poljoprivredaVol. 56, 5, 
pp. 142–149, Novi Sad, (2007) 
[10] European Organic Regulations (EC) 
No 834/2007, 889/2008 and 1235/2008, 
IFOAM EU GROUP, Brussels 2012.