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ThesisItem Open Access Preparation of hard ripened cheese from goats` milk(Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 1985) Anil Kumar, A G; KAU; Subrahmanyam, Metc. An investigation was undertaken to produce a hard ripened variety of cheese from goats’ milk and to compare it with that produced from cow’s milk. Pooled samples of raw milk collected from the goats of the All India Co-ordinated Research Project on Goats for Milk, Mannuthy and the Cows of the University Livestock Farm, Mannuthy were heat treated (72.60 C/15 seconds) and used to prepare six batches of cheese. Samples of cheese collected prior to and after ripening were subjected to various analyses. The results of the study indicated that the yield of cheese from goats’ milk (1.430 kg from 10.0 litres milk) was higher than that obtained from cows’ milk (1.145 kg from 10.0 litres milk). The moisture content of cheese was found to decrease during ripening. Goats milk cheese had a lower moisture content prior to and after ripening at 50 C, but after ripening at 100 C cows’ milk cheese showed a lower value. The cheese from cows’ milk had a higher level of fat as compared to that from goats’ milk. The fat content of cheese was found to increase during the ripening process. The total protein content was higher in goats’ milk cheese both prior to and after ripening, but the level of soluble protein was found to be higher in cows’ milk cheese. Ripening at 100 C produced a higher level of soluble protein as compared to ripening at 50 C. Although ripened cheese contained a higher salt content as compared to green cheese, significant difference could not be observed in its level between goats’ and cows’ milk cheese. The level of steam volatile free fatty acids (SVFFA) was slightly higher in cows’ milk cheese prior to ripening, but after ripening goats’ milk cheese showed higher values. Ripening at 100 C produced a higher level of SVFFA as compared to 50 C. The pH of cheese made from goats’ milk was slightly lower than that made from cows’ milk, prior to and after ripening. The pH was also found to increase during ripening, the change being more marked at 100C. Goats’ and cows’ milk cheese ripened at both the temperatures (50 C and 100 C) showed no coliforms, but the green cheese from goats’ milk showed higher coliform load. The cows’ milk cheese was judged better than goats’ milk cheese. Although not significant, samples of cheese ripened at 100 C scored higher than those ripened at 50 C, the difference being more remarkable in cows’ milk cheese. Samples of cheese produced in the present study was found to conform to the standards prescribed for hard cheese under the PFA Act (1982).