The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics

Abstract Goat white brined cheese was ripened at 13–15 °C for 10 days in 6% and 3% (w/v) NaCl brine, and stored refrigerated under modified atmosphere (MAP; 60% CO 2 and 40% N 2 ) or vacuum for 40 days. Cheeses stored in brine were taken as control samples. Salt reduction lowered consumer acceptability of cheeses, with 3% NaCl MAP cheese having the lowest score for overall quality. It also changed texture profile of cheese, mainly by increasing its cohesiveness. The MAP packaging inhibited the growth of psychrotrophic bacteria and yeasts/moulds over the period of examination. The brine-stored cheeses had decreased dry matter and total protein content and their ripening index was significantly lower in comparison with vacuum and MAP stored cheeses. According to the patterns of electrophoresis, packaging had no notable effect on proteolysis. Regardless of the factors applied, the colour of cheese remained visually unchanged.