279
is encouraged so as to meet the food safety regulations, especially in the
EU. Additives, for example, salts and/or cultures like a mould of Penicillium genera,
in addition to LAB cultures, in some cheese varieties will influence the flavour of
the finished cheese (Loewenstein et al. 1980). Innovations in cheese processing
have led to a vast number of cheese varieties in the market; some are made exclusively from goat milk or from goat milk mixed with milk from other species.
The processing parameters during cheese processing, including preheat treatment of cheese milk, type, and dose of starter bacteria and the ageing conditions and
time, modify the physical and biochemical properties of the finished cheese.
Modifications of these parameters have led to the different cheese varieties with
distinct flavour (Loewenstein et al. 1980). A unique cheese variety in Norway
(Brown whey cheese) is made by evaporation of whey (a by-product from cheesemaking) combined with cream and whole milk. Depending on the type of cheese
milk used (i.e. goat and/or cow milk), degree of browning and fat content, different
varieties of brown whey cheese exist (Skeie and Abrahamsen 2017). Based on the
international definition of cheese, the Brown whey cheese is, however, not a cheese
since only the whey from cheesemaking is used and mixed with some milk and
cream without any cheesemaking taking place.
Despite low consumption of dairy products in Africa, various dairy products
including cheeses are produced in many African countries (Mattiello et al. 2018).
Processing of milk into cheese improves both the nutritive value and shelf life of
milk. However, the quality of cheese milk in terms of protein composition, bacteria
load and SCC levels is important for the cheese yield and the quality and texture of
the finished product. Brined cheese (goat cheese ripened in brine) would be ideal for
the tropical environment. White brined cheeses would keep longer than other cheese
varieties (Hayaloglu 2017). Many types of brine-ripened cheeses exist in many
countries, mainly along the Mediterranean Sea, Middle East, Egypt and some
Balkan countries (Hayaloglu 2017).
Halloumi cheese is a semi-hard well-known example of brined cheese. It originated in Cyprus; however, it has gained popularity in other parts of the world
(Papademas and Robinson 1998). The flow chart for Halloumi cheese production is
presented in Fig. 3. Halloumi cheese is made without the addition of starter bacteria;
hence, the cheese microflora originates from the milk and from infections during
cheesemaking (Anifantakis and Kaminarides 1983). Another unique feature during
Halloumi cheese production is the high temperature for cooking of the cheese curd
(94–96 °C) in the whey. This gives the cheese a compact and elastic texture
(Hayaloglu 2017). During cooking of the cheese curd, whey proteins are denatured,
precipitated and collected as a raw material for the production of whey cheeses such
as Anari cheese. Finally, the cheese is ripened in brine for over 30 days to achieve
the desired sensorial properties. The biochemical processes during the ripening of
Halloumi cheese are summarised by Hayaloglu (2017).
Traditionally, Halloumi cheese is made from either ovine milk or goat milk or a
mix of the two milks (1:1) (Papademas and Robinson 1998). In recent years, bovine
milk is also used (alone) or mixed with ovine and goat milk under large-scale production of Halloumi cheese to meet the large market demand. The types of milk
Goat Milk Quality and Possible Dairy Products from Rural Households of Tanzania…
is encouraged so as to meet the food safety regulations, especially in the
EU. Additives, for example, salts and/or cultures like a mould of Penicillium genera,
in addition to LAB cultures, in some cheese varieties will influence the flavour of
the finished cheese (Loewenstein et al. 1980). Innovations in cheese processing
have led to a vast number of cheese varieties in the market; some are made exclusively from goat milk or from goat milk mixed with milk from other species.
The processing parameters during cheese processing, including preheat treatment of cheese milk, type, and dose of starter bacteria and the ageing conditions and
time, modify the physical and biochemical properties of the finished cheese.
Modifications of these parameters have led to the different cheese varieties with
distinct flavour (Loewenstein et al. 1980). A unique cheese variety in Norway
(Brown whey cheese) is made by evaporation of whey (a by-product from cheesemaking) combined with cream and whole milk. Depending on the type of cheese
milk used (i.e. goat and/or cow milk), degree of browning and fat content, different
varieties of brown whey cheese exist (Skeie and Abrahamsen 2017). Based on the
international definition of cheese, the Brown whey cheese is, however, not a cheese
since only the whey from cheesemaking is used and mixed with some milk and
cream without any cheesemaking taking place.
Despite low consumption of dairy products in Africa, various dairy products
including cheeses are produced in many African countries (Mattiello et al. 2018).
Processing of milk into cheese improves both the nutritive value and shelf life of
milk. However, the quality of cheese milk in terms of protein composition, bacteria
load and SCC levels is important for the cheese yield and the quality and texture of
the finished product. Brined cheese (goat cheese ripened in brine) would be ideal for
the tropical environment. White brined cheeses would keep longer than other cheese
varieties (Hayaloglu 2017). Many types of brine-ripened cheeses exist in many
countries, mainly along the Mediterranean Sea, Middle East, Egypt and some
Balkan countries (Hayaloglu 2017).
Halloumi cheese is a semi-hard well-known example of brined cheese. It originated in Cyprus; however, it has gained popularity in other parts of the world
(Papademas and Robinson 1998). The flow chart for Halloumi cheese production is
presented in Fig. 3. Halloumi cheese is made without the addition of starter bacteria;
hence, the cheese microflora originates from the milk and from infections during
cheesemaking (Anifantakis and Kaminarides 1983). Another unique feature during
Halloumi cheese production is the high temperature for cooking of the cheese curd
(94–96 °C) in the whey. This gives the cheese a compact and elastic texture
(Hayaloglu 2017). During cooking of the cheese curd, whey proteins are denatured,
precipitated and collected as a raw material for the production of whey cheeses such
as Anari cheese. Finally, the cheese is ripened in brine for over 30 days to achieve
the desired sensorial properties. The biochemical processes during the ripening of
Halloumi cheese are summarised by Hayaloglu (2017).
Traditionally, Halloumi cheese is made from either ovine milk or goat milk or a
mix of the two milks (1:1) (Papademas and Robinson 1998). In recent years, bovine
milk is also used (alone) or mixed with ovine and goat milk under large-scale production of Halloumi cheese to meet the large market demand. The types of milk
Goat Milk Quality and Possible Dairy Products from Rural Households of Tanzania…