Acta Univ. Agric. Silvic. Mendelianae Brun. 2025, 73(4-5), 243-252 | DOI: 10.11118/actaun.2025.017

INFLUENCE OF AGING TIME ON THE PHYSICOCHEMICAL CHARACTERISTICS OF CRAFT SOFT CHEESES MADE FROM UNPASTEURIZED GOAT'S MILK

Viktor Davydovych ORCID...1, Larysa Shevchenko ORCID...1, Svitlana Shulyak ORCID...2, Volodymyr Nedashkivskyi ORCID...3, Olena Semenko ORCID...4, Liudmyla Tyshchenko ORCID...1, Mykola Nikolaienko ORCID...1, Alona Altanova ORCID...1, Yevheniia Marchyshyna ORCID...1
1
National University of Life and Environmental Sciences of Ukraine, Heroiv Oborony Str., 15, UA-03041 Kyiv, Ukraine
2
State Scientific Research Institute of Laboratory Diagnostics and Veterinary and Sanitary Expertise, Donetska Str., 30, UA-03151 Kyiv, Ukraine
3
Bila Tserkva National Agrarian University, Soborna sq., 8/1, UA-09117 Bila Tserkva, Kyiv oblast, Ukraine
4
University the Alfonso X, Ave. University, 1. Villanueva Caniada, Madrid, 28691, Spain

The expansion of craft cheese production from unpasteurized goat milk as health food products in the Ukrainian market requires the development of criteria for their quality and authenticity during ripening. The study aimed to determine the effect of ripening time on the physicochemical characteristics of brine Feta cheese and soft Chevre cheese with white mould. During 30 months of ripening, the moisture and protein content of Feta cheese did not change, fat increased by 3.03%, and ash decreased by 0.76%. The shelf life of Feta cheese did not affect its quality but changed the texture, which at the age of 18 and 30 months was characterised by compaction and increased brittleness. On the 40th day of ripening of Chevre cheese, the moisture content decreased by 4.30%, protein increased by 3.13%, and fat and ash did not change. The rind of Chevre cheese on the 20-40th day of ripening was covered with a characteristic white mycelium of mould fungi, the core was characterised by a granular structure, which with increasing ripening time was separated from the rind by a paste that flowed out when cut. The physicochemical characteristics of craft goat cheeses Feta and Chevre made from unpasteurised goat milk can be combined with other criteria to determine their quality, shelf life and authenticity.

Keywords: Feta cheese, Chevre cheese, moisture, texture, protein, fat, ash

Received: April 11, 2025; Revised: August 2, 2025; Accepted: August 5, 2025; Published: October 31, 2025  Show citation

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Davydovych, V., Shevchenko, L., Shulyak, S., Nedashkivskyi, V., Semenko, O., Tyshchenko, L., ... Marchyshyna, Y. (2025). INFLUENCE OF AGING TIME ON THE PHYSICOCHEMICAL CHARACTERISTICS OF CRAFT SOFT CHEESES MADE FROM UNPASTEURIZED GOAT'S MILK. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 73(4-5), 243-252. doi: 10.11118/actaun.2025.017
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