The influence of ripening of semi-hard goat cheese in oil on its physicochemical composition and sensory properties

The aim of this paper was to determine the influence ripening semi-hard goat cheese in oil (mixture Mljet's extra virgin olive and refined sunflower oil; 50:50) on its physicochemical composition sensory properties as well optimal time immersion oil. Five batches cheeses were produced, same batch randomly divided into 3 groups according method: 1) air (control group, treatment 1), 2) after 10 d (treatment 2), 3) 20 3). Cheeses sampled during at 0, 10, 20, 30, 45, 60, analyses performed. Oil a medium for prevented water loss from (groups 2 significantly lowest contents dry matter, protein, fat, saturated fatty acids (SFA), unsaturated (UFA), oleic acid salt found group 2. Group had highest SFA, UFA acid. Prolonged before resulted greater formation such structure that allowed penetrate cheese. Water retention penetration altered cheese, having positive effect characteristics, particularly color, texture, taste, allowing be consumed even when milk is not produced due seasonality.