Chemical composition of goat cheese with different types of coagulants, types and doses of calcium compounds

This study investigates the effects of different types of coagulants, types and doses of calcium compound on goat cheese production. The coagulants used in this study were fig latex extract (Ficus carica L.) and commercial rennet, while calcium chloride (CaCl2) and calcium carbonate (CaCO3) with doses of 0,10 and 20mg/100ml of milk. The research aims to determine how these variables influence the chemical composition of goat cheese. The results revealed that the type of coagulant affected the water content, ash content, protein content and calcium content of goat cheese produced. Fig plant latex extract produced cheese with higher water, ash, and calcium content, but with lower protein content than commercial rennet. The type of calcium compound did not affect the chemical composition of the cheese. While the concentration of calcium compound only affected the calcium content of the cheese. In summary, this study showed that the type of coagulant affected the chemical composition of the cheese, the addition of calcium compound CaCl2 and CaCO3 did not affect the chemical composition of the cheese, except for the protein content. The doses of calcium compound addition generally do not affect the chemical composition of cheese, except for the calcium content. © The Authors, published by EDP Sciences.