Cheese ripening involves lactose metabolism, lipolysis and proteolysis, which are affected by many factors. The aim of this study was to assess changes due to ripening (90 days) of goat milk cheese through bacteriological and physicochemical analysis in order to verify if, at the end of ripening period, this cheese could be considered "lactose-free". Three batches of the goat milk cheese were manufactured and ripened at 10 °C and 80% relative humidity for 90 days. Titratable acidity increased by about 59 °D due to carbohydrate degradation and organic acid production. However, pH (5.31-5.25) remained constant. Lactococcus was the dominant cheese microbiota, acting in the fermentation of lactose (1.17-0.06 mg/g) and lactic acid production (5.49-s10.01 mg/g). Thus, ripening time was decisive for bacteriological and physicochemical goat milk cheese characteristics.

中文翻译：

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成熟时间对细菌和理化山羊奶干酪特性的影响。

奶酪成熟涉及乳糖代谢，脂解和蛋白水解，这受许多因素影响。这项研究的目的是通过细菌学和理化分析评估山羊奶干酪成熟（90天）后的变化，以验证该干酪在成熟期结束时是否可以被认为是“无乳糖的”。制造了三批山羊奶奶酪，并在10°C和80％相对湿度下熟化90天。由于碳水化合物的降解和有机酸的产生，可滴定酸度增加了约59°D。但是，pH（5.31-5.25）保持恒定。乳球菌是占主导地位的奶酪菌群，在乳糖发酵（1.17-0.06 mg / g）和乳酸产生（5.49-s10.01 mg / g）中起作用。从而，