THE CHANGES DURING MATURATION OF THE WHITE CHEESE PRODUCED FROM GOAT MILK

In the main purpose of this study is to determine chemical and microbiological properties of cheese produced from goat milk, and to identify the antioxidant properties of peptides during proteolysis. For this aim; Cheese samples were produced from goat raw milk by traditional method. Chemical and microbiological properties of cheeses were determined 0th, 3rd, 6th, 9th months of ripening. To determine the level of proteolysis during ripening period of the cheeses, total protein, water soluble nitrogen, 12 % TCA soluble nitrogen 5% PTA soluble nitrogen, and total free amino acid analysis were carried out. The peptide profile of the cheese samples was determined by RP-HPLC during ripening period. Peptide fractions were collected and lyophilized. Antioxidant activity of the lyophilized fractions was determined. Antioxidant activity of goat cheese were found 29.34-55.12 mM Trolox/g. Antioxidant activity were found in the F3, F4, F5 fractions in 6 month 112.13mM Trolox/g, 841.04 mM Trolox/g, 416.95mM Troloks/g, and in the F3, F4, F6 fractions of 9.month 895.44 mM Trolox/g, 841.14 mM Trolox/g, 595.88 mM Trolox/g respectively