Production system and seasonal effects on textural properties of two-month ripened goat’s cheese

Abstract

Since the 1990s, there has been a revival in goat rearing and a resumption in the making of goat’s cheeses in the

Province of Trento. Given this, and the local interest in maintaining the production and its traditions, a qualitative

description of the goat’s cheeses is desirable. In this study, texture profile analysis, TPA, was used to examine

the variability of the rheological properties, depending on production system and season, in raw milk semicooked

paste goat’s cheese, ripened for two months, as the Trento Goat Cheese of Traditional Agrifood Products

(D.M. n. 350, 1999).