Development of Feta-Type Cheese from Malabari Goat Milk Using a Salt-Tolerant Lactiplantibacillus plantarum Strain

A study aimed to develop feta-type cheese from Malabari goat milk using an indigenous, salt-tolerant Lactiplantibacillus plantarum strain as an adjunct culture. L. plantarum strains (ADMH 90, ADMH 92, ADMH 93, ADMH 94, ADMH 95, ADMH 97, ADMH 87, ADMT 79, ADMT 69 and ADMT 68) isolated from fermented milk were screened for acidification, gas production, proteolytic and lipolytic activities, exopolysaccharide (EPS) production and salt tolerance. Strain ADMH 97 had superior acidifying ability (0.43±0.03% LA), high proteolytic (36 ± 1 mm) and lipolytic (75 mm) activity, EPS production and tolerance to 16% NaCl. Artisanal cheese was prepared using standardised Malabari goat milk with and without the adjunct culture and ripened for 60 days. Feta-type cheese had significantly (P<0.01) higher yield (18.5±0.6%) and moisture retention, with enhanced acidification and controlled salt redistribution. Lower hardness and higher cohesiveness were found in the adjunct-treated cheese. Sensory analysis indicated improved flavour, particularly on day 30. Stable viability of Lactobacillus spp. in the cheese throughout ripening was observed. Late-ripening surged leucine and other branched-chain amino acids in the cheese. Further, increased ester production and moderated accumulation of off-flavour compounds in the cheese were estimated. These results support the application of L. plantarum ADMH 97 as a functional adjunct in goat milk cheese, enhancing yield, flavour, texture, and ripening kinetics.