Akademik Veri Yönetim Sistemi
Journal of Food Science and Technology, cilt.62, sa.7, ss.1296-1305, 2025 (SCI-Expanded, Scopus)
The study aimed to analyze the lipolysis, textural changes, and sensory properties of traditional Bouhezza cheese made from raw goat’s milk. Twelve cheeses were made, at laboratory scale and on farms in Oum El-Bouaghi and Tébessa in eastern Algeria, with the study focusing on acidity index, free fatty acids by gas chromatography, textural profile, and sensory analysis. The fat content increased, while the acidity index decreased during ripening. The initial lipolysis rate is relatively low, but it increases towards the end of the ripening period. The percentage of free fatty acids increased during the initial month and subsequently decreased following the addition of whole milk prior to the end of the ripening period, where lipolysis increased. The number of saturated free fatty acids was 15 in all productions (10 even number of carbons and 5 have an odd number), with a total from 71.37 to 80.03 g. The 7 unsaturated fatty acids (5 with an even number and 2 have an odd number of carbons), from 19.97 to 28.63 g. Bouhezza cheese was found to possess a rich volatile and aromatic profile, largely attributable to the influence of lipolysis. This results in the cheese acquiring its distinctive odour, aroma, highly acidic taste and textural properties, which are induced by lipolysis. This study represents the inaugural investigation into the lipolysis process during the ripening of goat’s cheese Bouhezza.