Physicochemical Properties and Organoleptic Assessment of Goat Milk Cheese

Abstract

 Global goat milk production was approximately 19.2 million metric tons 
in 2022, accounting for ~2% of total world milk output, with Asia contributing more than 50%. Goat 
milk is compositionally rich, containing ~3–4% protein, 4–5% fat, essential vitamins (A, D, B
complex), minerals (Ca, P, Mg), and smaller fat globules, which enhance digestibility compared to 
cow milk. This study examines the physicochemical and sensory properties of goat milk cheese over 
a 28-day storage period. Initial pH levels varied across treatments (T0, T1, T2, T3, T4) and declined 
steadily from 6.34 (day 1) to 5.66 (day 28), indicating acidification. Total soluble solids increased 
from 41.67% to 42.95% and acidity from 0.66% to 0.81% during storage, reflecting compositional 
changes. Color parameters shifted, with L* values (lightness) decreasing from 41.38 to 35.36, 
indicating darkening, while a* (redness) and b* (yellowness) values increased, signifying enhanced 
redness and yellowness. Protein content declined from 12.58% to 11.07%, and fat content decreased 
from 13.28% to 12.19%. Ash content showed slight fluctuations, increasing overall from 3.25% to 
3.86%. Sensory evaluations revealed changes in aroma, taste, and flavor, leading to a gradual decline 
in overall acceptability over time. Storage conditions and temperature significantly influenced 
cheese quality, highlighting the dynamic nature of its physicochemical and sensory properties. These 
findings guide optimizing production and meeting consumer preferences.