The influence of ripening duration on the mineral composition of craft hard goat cheeses

Authors

  • Viktor Davydovych National University of Life and Environmental Sciences of Ukraine, Faculty of Veterinary Medicine, Department of Animal and Food Hygiene named after Professor A.K. Skorokhodko, Vystavkova Str., 16, 03041, Kyiv, Ukraine, Tel.: +38(098)-010-03-78 , National University of Life and Environmental Sciences of Ukraine image/svg+xml Author
  • Larysa Shevchenko National University of Life and Environmental Sciences of Ukraine, Faculty of Veterinary Medicine, Department of Animal and Food Hygiene named after Professor A.K. Skorokhodko, Vystavkova Str., 16, 03041, Kyiv, Ukraine, Tel.: +38(050)193-10-29 , National University of Life and Environmental Sciences of Ukraine image/svg+xml Author
  • Nataliia Slobodianiuk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Sciences, Nutrition and Quality Management Department of technology of meat, fish and marine products, Vystavkova Str., 16, 03041, Kyiv, Ukraine, Tel.: +38(098)2768508 , National University of Life and Environmental Sciences of Ukraine Author
  • Nataliia Holembovska National University of Life and Environmental Sciences of Ukraine, Faculty of Food Sciences, Nutrition and Quality Management, Department of technology of meat, fish and marine products, Vystavkova Str., 16, Kyiv, 03041, Ukraine, Tel.: +38(096)206-62-76 , National University of Life and Environmental Sciences of Ukraine image/svg+xml Author
  • Oksana Pylypchuk Stanislavivna , National University of Life and Environmental Sciences of Ukraine, Faculty of Food Sciences, Nutrition and Quality Management, Department of Meat, Fish, and Seafood Technology, Vystavkova Str., 16, 03041, Kyiv, Ukraine, Tel.: +38(096) 961-20-83 , National University of Life and Environmental Sciences of Ukraine image/svg+xml Author
  • Vasyl Shynkaruk National University of Life and Environmental Sciences of Ukraine Department of philosophy and international communication, Heroiv Oborony str., 15, Kyiv, 03041, Ukraine, Tel.: +380 (97)048-23-32 , National University of Life and Environmental Sciences of Ukraine image/svg+xml Author
  • Alona Altanova National University of Life and Environmental Sciences of Ukraine, Faculty of Food Sciences, Nutrition and Quality Management, Department of Public Health and Nutrition, Vystavkova, Str., 16, 03040, Kyiv, Ukraine, Tel.: +38(050)812-23-51 , National University of Life and Environmental Sciences of Ukraine image/svg+xml Author
  • Mykola Gruntkovskyi National University of Life and Environmental Sciences of Ukraine, Faculty of Livestock Raising and Water Bioresources, Department of Animal Technology, Heroiv Oborony str., 15, Kyiv, 03041, Ukraine, Tel.: +38(098)769-10-99 , National University of Life and Environmental Sciences of Ukraine image/svg+xml Author

DOI:

https://doi.org/10.5219/scifood.92

Keywords:

Alpine cheese, Yoghurt cheese, macronutrients, micronutrients, heavy metals

Abstract

The production of craft goat cheeses is becoming increasingly widespread worldwide and in Ukraine's domestic market. A distinctive feature of such hard goat cheeses is their production from unpasteurised milk, which imparts a unique combination of flavour, aroma, and beneficial microflora. In addition, goat milk cheeses are a source of nutritional and biologically active compounds, including macro- and microelements, as well as potentially toxic contaminants, including heavy metals. This involves controlling their accumulation during the ripening process and assessing quality and safety. The study employed craft hard goat cheeses, namely Alpine and Yoghurt varieties, made from unpasteurised goat milk, which ripen with the involvement of Acarus siro mites for 12 and 18 months, respectively. Optical emission spectrometry was used to study the mineral composition of cheeses. During ripening, an increase in the content of macroelements (Ca, P, Na, K, Mg) and microelements (Zn, Fe, Mn, Cu, Mo, Co) was detected in Alpine and Yoghurt cheeses. In terms of the level of accumulation in Alpine and Yoghurt cheeses, the series of macroelements took the following form: Ca > P > Na > K > Mg, and microelements, respectively: Zn > Fe > Mn = Cu > Mo > Co > Se. In addition to essential elements, during the ripening process of Alpine and Yoghurt cheeses, heavy metals accumulated in the following order: Al > Pb = Ni > Cr > Cd > Hg > As/Sb, but their content did not exceed the permissible regulatory values. Research results indicate that hard craft goat cheeses, Alpine and Yoghurt, are a safe source of essential elements for the human body, and their mineral composition can serve as a component of geographical and ecological criteria for craft production.

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2026-02-23

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Vol. 20 (2026): Scifood

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Copyright (c) 2026 Viktor Davydovych, Larysa Shevchenko, Nataliia Slobodianiuk, Nataliia Holembovska, Oksana Pylypchuk, Vasyl Shynkaruk, Alona Altanova, Mykola Gruntkovskyi (Author)

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How to Cite

The influence of ripening duration on the mineral composition of craft hard goat cheeses. (2026). Scifood, 20(1), 119-134. https://doi.org/10.5219/scifood.92

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