## 3 Results
### Chemical Composition  
The basic composition, NaCl content and phosphorus content were different in the produced goat's cheees (Table 2). The water content was in the range 46.60% to 48.10%. The protein content ranged from 23.85% for the Os2 cheese to 26.50% for the AW control cheese. In terms of water and protein content, all cheees differed significantly (_p_ < 0.05). The fat content in the AW and B1 cheeses was similar (_p_ > 0.05) and amounted to 19.55-20.45%. The Os2 cheese (21.9%) had a significantly higher fat content. The NaCl content was similarly ranged from 1.31 to 1.36%, with the AW control cheese having a slightly higher content. The Os2 cheese had the lowest (_p_ < 0.05) phosphorus content (1.21%). In all the tested samples, no lactose was found after cheese samples production (Table 2), which proves the high ability of the used LAB strains to ferment this sugar. \begin{table}
\begin{tabular}{l c c c c} \hline \hline \multicolumn{5}{c}{**Cheese Symbol**} \\ \hline
**Composition** & **AW** & **B1** & **Os2** \\ \hline Water [\%] & 46.60 \({}^{\text{A}}\) \(\pm\) 0.00 & 48.10 \({}^{\text{B}}\)\(\pm\) 0.14 & 47.35 \({}^{\text{C}}\)\(\pm\) 0.07 \\ Protein [\%] & 26.50 \({}^{\text{C}}\)\(\pm\) 0.28 & 25.60 \({}^{\text{B}}\)\(\pm\) 0.00 & 23.85 \({}^{\text{A}}\)\(\pm\) 0.07 \\ Fat [\%] & 20.45 \({}^{\text{A}}\)\(\pm\) 0.49 & 19.55 \({}^{\text{A}}\)\(\pm\) 0.07 & 21.9 \({}^{\text{B}}\)\(\pm\) 0.14 \\ NaCl [\%] & 1.36 \({}^{\text{B}}\)\(\pm\) 0.01 & 1.32 \({}^{\text{A}}\)\(\pm\) 0.00 & 1.31 \({}^{\text{A}}\)\(\pm\) 0.01 \\ Phosphorus [\%] & 1.34 \({}^{\text{B}}\)\(\pm\) 0.01 & 1.36 \({}^{\text{B}}\)\(\pm\) 0.04 & 1.21 \({}^{\text{A}}\)\(\pm\) 0.01 \\ Lactose [mg/100 g] & nd & nd & nd \\ \hline \hline \end{tabular}
\end{table} 
Table 2: The basic composition of acid-rennet goat’s cheeses directly after production. \begin{table}
\begin{tabular}{l c c c c} \hline \hline \multicolumn{2}{c}{**Count/Presence of**} & \multicolumn{3}{c}{**Time [Month]**} & **Cheese** \\ \multicolumn{2}{c}{**Microorganisms [log CFU/g]**} & **0** & **1** & **2** & **Symbol** \\ \hline LAB & 8.11 \({}^{\text{A}}\)\(\pm\) 0.01 & 8.04 \({}^{\text{A}}\)\(\pm\) 0.07 & 7.83 \({}^{\text{A}}\)\(\pm\) 0.07 & \\ ENT & 5.90 \({}^{\text{A}}\)\(\pm\) 0.01 & 4.39 \({}^{\text{B}}\)\(\pm\) 0.16 & 4.37 \({}^{\text{B}}\)\(\pm\) 0.01 & AW \\ YM & 3.68 \({}^{\text{A}}\)\(\pm\) 0.01 & 4.69 \({}^{\text{B}}\)\(\pm\) 0.21 & 4.65 \({}^{\text{B}}\)\(\pm\) 0.07 & \\ SALM & nd & nd & Nd & \\ LIST & nd & nd & Nd & \\ \hline LAB & 7.86 \({}^{\text{A}}\)\(\pm\) 0.01 & 7.93 \({}^{\text{B}}\)\(\pm\) 0.01 & 7.82 \({}^{\text{A}}\)\(\pm\) 0.13 & \\ ENT & 5.57 \({}^{\text{A}}\)\(\pm\) 0.09 & 5.16 \({}^{\text{A}}\)\(\pm\) 0.18 & 4.36 \({}^{\text{B}}\)\(\pm\) 0.01 & B1 \\ YM & 3.45 \({}^{\text{A}}\)\(\pm\) 0.01 & 4.29 \({}^{\text{A}}\)\(\pm\) 0.30 & 4.94 \({}^{\text{B}}\)\(\pm\) 0.02 & \\ SALM & nd & nd & Nd & \\ LIST & nd & nd & Nd & \\ \hline LAB & 8.08 \({}^{\text{A}}\)\(\pm\) 0.01 & 8.09 \({}^{\text{A}}\)\(\pm\) 0.07 & 7.82 \({}^{\text{A}}\)\(\pm\) 0.16 & \\ ENT & 6.66 \({}^{\text{A}}\)\(\pm\) 0.03 & 4.89 \({}^{\text{B}}\)\(\pm\) 0.17 & 4.70 \({}^{\text{B}}\)\(\pm\) 0.01 & Os2 \\ YM & 3.63 \({}^{\text{A}}\)\(\pm\) 0.01 & 4.65 \({}^{\text{B}}\)\(\pm\) 0.04 & 4.81 \({}^{\text{C}}\)\(\pm\) 0.05 & \\ SALM & nd & nd & Nd & \\ LIST & nd & Nd & \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Microbiological quality of the cheese samples during storage [log CFU/g]. The most common fatty acids in goat's cheeses were presented in Table 3, while the full profile of fatty acids composition is available in the Table A1, Appendix A. The main fatty acids present in the tested acid-rennet cheeses were palmitic C16:0, oleic C18:1 cis9, stearic C18:0 and myristic C14:0. Fatty acids caloric C10:0, acrylic C8:0, capric C6:0 and butyric C4:0 were observed in smaller amounts. The sum of the saturated fatty acids (SFA) of the fresh cheeses was 68.20-71.75%, the sum of the monounsaturated fatty acids (MUFA) was approx. 23-26% and of the polyunsaturated (PUFA) was approx. 4.4-4.9%.