Physicochemical and Microbiological Characterization of Cilentana Goat Cheese

Abstract Cilentana goat cheese is a traditional dairy product made from raw goat’s milk in the Cilento region (Southern Italy). This study investigated microbiological, physicochemical, and lipid changes occurring during cheese-making and 90 days of ripening. Four independent batches were produced from raw Cilentana goat milk and sampled as milk, curd, and cheeses at 0, 30, 60, and 90 days for microbiological, physicochemical, fatty acid, lipolysis, oxidative stability, and color analyses. Overall, ripening promoted the establishment of a dominant lactic acid bacteria population, with mesophilic lactococci and lactobacilli reaching approximately 8 and 7.5 Log CFU/g, respectively, while E. coli and coagulase-positive staphylococci progressively declined below detectable or regulatory levels by day 60. Salmonella spp. and Listeria monocytogenes were never detected, although coliforms persisted throughout ripening, highlighting the need for improved raw milk hygiene. From a chemical perspective, lipolysis progressed during ripening, with free fatty acids (FFAs) significantly increasing after 90 days, while malondialdehyde levels remained low and unchanged, indicating limited lipid oxidation. The fatty acid profile and nutritional quality indices remained stable throughout ripening. In conclusion, the data collected provided a better characterization of this traditional cheese and can be used for broadening knowledge of raw goat’s milk cheeses.