Changes in Chemical Components during the Ripening of Camembert Type Cheese Made from Pasteurized Goat's Milk

Abstract

The consumption of the import goats milk cheese gradually increases in Japan. Camembert type cheese was made from pasteurized goat's milk and was examined proteolytic digestion and lipid decomposition during the ripening. The ripening index was lower than that of general cow's milk cheese, and its increase was very slow. The increase of the total free amino acid and total free fatty acid contents was notable after 4-5 weeks and 7-8 weeks of ripening. Whereas the optimum ripening period of cow's Camembert cheese was said to be 20-30 days, that of goat's one was thought to be 5-7 weeks.