Can frozen stored curd be used for making caprine white brined cheese?

This study explored the potential of overcoming the seasonal nature of caprine milk by using frozen curds from late lactation, frozen at two different pressing stages, to produce a 14-day ripened white brined cheese. Frozen curds present notable advantages over frozen milk as a raw material, including reduced storage space requirements, the elimination of whey production, and lower water consumption compared to powdered milk. Textural analysis of the resulting cheeses demonstrated significantly reduced firmness by the 14th day of ripening in brine. Microstructural examination using Scanning Electron Microscopy (SEM) on the 1st day of ripening revealed that the experimental cheeses exhibited a disordered and less compact structure compared to the control samples. By the 14th day, the experimental cheeses disintegrated in brine, due to increased water absorption associated primarily with structural changes of the cheese matrix. To address these challenges, the study proposes two viable strategies for successful white brined cheese production: achieving a lower pH through prolonged traditional salting methods or shortening the maturation period in brine.