Development and Standardisation of Goat Milk Cheeses Using Microbial Rennet Derived from Kluyveromyces lactis

Abstract

Cheese has been a part of the human diet for centuries. In ancient times, it served as a concentrated milk product that offered a longer shelf life. Its significant levels of fat and protein made cheese an energy-dense and nutritious food ideal for our industrious ancestors. This study explored the utilisation of goat milk for cheese production using microbial rennet obtained from Kluyveromyces lactis. Goat milk, known for its easy digestibility, high mineral content, and bioactive compounds, was selected as a nutraceutical alternative to conventional milk. Cheese was prepared through four experimental trials using different combinations of goat and buffalo milk: 100% goat milk, 75% goat milk with 25% buffalo milk, and 50% goat milk with 50% buffalo milk. Sensory evaluation on a 9-point hedonic scale indicated that cheese made exclusively from goat milk (T4) achieved the highest acceptability score. The formulation included goat milk, buffalo milk, microbial rennet (chymosin from K. lactis), starter culture, and salt. Proximate analysis of the optimised sample revealed 45.43% moisture, 2.86% ash, 30.79% fat, 22.81% protein, and 1.50% carbohydrates. The product was stored under refrigeration at 4 °C. From a nutritional perspective, goat milk cheese demonstrated strong potential as a functional food for lactating women, children, and the elderly. Its digestibility, probiotic content, medium-chain fatty acids, and calcium support bone strength, immune health, and metabolic balance, thereby underscoring its role as a nutraceutical dairy product.