Application of date-coproducts for the fortification of fresh goat cheese: Effect on their nutritional, technological, physicochemical, microstructural, microbiological and sensory properties

Abstract

A sustainable approach for the fortification of fresh goat cheese, while reducing food industry waste, is adding date coproducts (as date paste) to the cheese. The addition of date paste (up to 8 %) during the fresh cheese making did not affect its technological viability with yield production (17.8–23.3 %) and pH values (5.43–5.73) within the range of traditional goat fresh cheeses. Nutritionally, the addition of date paste (DP) resulted in cheeses with better fatty acid profile (higher MUFA content) and higher mineral content (specially K, 44 % higher in cheese with 8 % DP compared to control). In reference to LAB, fortifying cheeses with DP increased their counts (Lactobacillus spp rising from 7.43 to 8.30 log10 CFU/g and Streptococcus spp from 6.11 to 7.45 log10 CFU/g), with the rise being proportional to the amount of DP added. Regarding texture, the fortification of goat cheeses with DP did not affect either their cohesion or resilience which was confirmed by the microstructure analysis showing that the DP was integrated into the protein matrix, preserving the characteristic protein-lipid network of fresh goat cheese. Sensorially, the incorporation of DP did not affect the aroma, flavor, sweetness (although fructose and lactic acid content was higher in fortified cheeses), salty and fracturability of the cheeses.