Physicochemical and sensory characteristics of a soft goat’s milk cheese made with plant coagulant <i>(Cynara cardunculus, L.),</i> and with or without lactose

Abstract Spreadable soft goat’s milk cheeses with and without lactose using plant coagulant (Cynara cardunculus L.), were manufactured to meet the demands of consumers who request local, and healthy, products. A mixture of starter and ripening cultures promoted this texture. Different doses of the enzyme lactase (0.25, 0.50 and 0.75 g/L) were tested in order to make lactose-free cheeses. The best results were obtained with lactase at a concentration of 0.25 g/L. These cheeses were characterized by notes of butter, yogurt, vegetable, cake, nut, vomit, and goat olfactory and a bitter taste, and a moist, soluble, creamy, and spreadable texture.