## 2 Materials and Methods
### Chemical Composition  
The selected parameters of water, protein, fat, lactose, NaCl and phosphorus content of the goat's cheeses were determined after production. The tests were performed in 4 repetitions.  
* The water content [%] was determined by the weight method according to PN-ISO 1442:2000 [28]. The measured samples were dried at 103 \({}^{\circ}\)C for 30 min.
* The protein content was done using the Kjeldahl method according to PN-A-04018:1975/Az3:2002 [29]. The method consists of determining the total nitrogen content, subsequently using the conversion factor of nitrogen content into protein content (for meat = 6.25).
* The content of free fat was made by the Weibull-Berntrop gravimetric method according to PN ISO 8262-3:2011 [30].
* Composition of fatty acids was determined by the gas chromatography (GC) method with flame ionization detection (HP 6890 II) according to PN-EN ISO 5508:1996 [31]. A BPX 70 high-polar capillary column (60 m \(\times\) 0.25 mm, 25 \(\upmu\)m) was used for ester separation. Analysis conditions: column temperature programmable in the range of 140-210 \({}^{\circ}\)C, injector temperature: 210 \({}^{\circ}\)C, detector temperature: 250 \({}^{\circ}\)C, carrier gas: helium. The tests were performed in 4 repetitions immediately after the production process, after 1 and 2 months of storage. The values are given in %.
* The Lipid Quality Indices were examined after the production process, after 1 and 2 months of storage. The indices were calculated using the following formulas [32; 33; 34; 35; 36]: The Index of Atherogenicity \[\text{AI}=(\text{C12:0}+(\text{4}\times\text{C14:0})+\text{C16:0})/(\text{ \Sigma n-3 PUFA}+\text{\Sigma n-6 PUFA}+\text{\Sigma MUFA}),\] (1) Index of Thrombogenicity \[\text{TI}=(\text{C14:0}+\text{C16:0}+\text{C18:0})/[(\text{0.5}\times\text{ C18:1})+(\text{0.5}\times\text{other MUFA})+(\text{0.5}\times\text{\Sigma n}-6\text{ PUFA})+(\text{3}\times\text{\Sigma n}-3\text{PUFA})+\text{\Sigma n }-3\text{PUFA}/\text{\Sigma n}-6\text{ PUFA})],\] (2) Hypocholesterolem Fatty Acids \[\text{DFA}=\text{UFA}+\text{C18:0},\] (3) Hypercholesterolem Fatty Acids \[\text{OFA}=\text{C12:0}+\text{C14:0}+\text{C16:0},\] (4) The ratio of hypocholesterolemic and hypercholesterolemia fatty acids \[\text{H}/\text{H}=(\text{C18:1}\text{n-9}+\text{C18:2}\text{ n-6}+\text{C18:3}\text{ n-3})/(\text{C12:0}+\text{C14:0}+\text{C16:0}),\] (5) Health-promoting index \[\text{HPI}=\text{\Sigma UFA}/[\text{C12:0}+(\text{4}\times\text{C14:0})+\text {C16:0}],\] (6)
* Cholesterol content was made by the extraction of the lipid fraction from the cheese sample, esterification of fatty acids and derivatization of cholesterol in the presence of an internal standard. The sample was analyzed by GC method with flame ionization detection. The tests were performed in 4 repetitions immediately after the production process, after 1 and 2 months of storage. The cholesterol value is expressed in mg/100 g of product.
* Lactose content was performed by liquid chromatography (LC) using an RID refractive index detector. Lactose was separated and compared to the external standard method. The lactose value was expressed in mg/100 g.
* The phosphorus content was determined as total phosphorus content [%], expressed as P\({}_{2}\)O\({}_{5}\), included the mineralization of the sample, precipitation of phosphorus in the form of choline phosphoromolybdate and weight determination of total phosphorus, according to PN-A-82060:1999 [37].  
* The chloride content was determined using the potentiometric method according to PN-ISO 1841-2:2002 [38].