## 2 Materials and Methods
### Laboratory Analyses  
#### 2.3.1 Physicochemical Analysis  
Cheese weight loss was determined by weighing the samples before and after refrigerated storage (at a temperature of 4 \(\pm\) 1 \({}^{\circ}\)C) on a Radwag digital scale (Warsaw, Poland) to the nearest 0.01 g. The result was expressed as a percentage of the initial weight.  
The moisture content of the examined cheeses was determined by drying in the presence of sand at a temperature of 130 \({}^{\circ}\)C according to Standard PN-A-86232 [16]. The vessel was filled with 30 g of sand, a glass rod was placed inside the vessel, and the vessel was placed in a drier set to a temperature of 130 \(\pm\) 2 \({}^{\circ}\)C for 0.5 h. The vessel containing sand and the glass rod was cooled in a desiccator and weighed to the nearest 0.01 g. Three grams of cheese (weighed with an accuracy of 0.01 g) were placed in the vessel. The contents were thoroughly stirred and ground with the glass rod, and the vessel was placed in a drier set to a temperature of 130 \(\pm\) 2 \({}^{\circ}\)C for 0.5 h. The vessel was cooled in a desiccator, the sample was weighed to the nearest 0.01 g, and the percentage of water was calculated using the following formula:  
\[X=\frac{(a-b)\ \times\ 100}{(a-c)}\]  
where  
\(a\)--weight of the vessel containing sand, a glass rod, and cheese before drying (g);  
\(b\)--weight of the vessel containing sand, a glass rod, and cheese after drying (g);  
\(c\)--weight of the vessel containing sand and a glass rod (g).  
The pH of the goat cheeses was measured with a pH meter in the cheese samples emulsified in water according to Standard PN-A-86232 [16]. For this purpose, 10 g cheese samples were weighed to the nearest 0.01 g and placed in a mortar. The samples were thoroughly ground by gradually adding distilled water (10 cm\({}^{3}\)) at a temperature of 40 \({}^{\circ}\)C until a smooth emulsion was obtained. The resulting emulsion was brought to a temperature of 20 \({}^{\circ}\)C, transferred to a pH meter probe, and the pH reading was recorded to the nearest 0.05 pH units. The analysis was conducted with the use of a 340i pH meter equipped with a TFK 150/E temperature sensor (WTW Wissenschaftlich-Technische Werksatten, Weilheim, Germany) and a Hamilton Double Pore combination pH electrode (Bonaduz, Switzerland). The pH meter was calibrated with buffers with known pH prior to the measurements.  
Titratable acidity was determined by titrating an aqueous cheese suspension with a solution of sodium hydroxide in the presence of phenolphthalein to Standard PN-A-86232 [16]. Cheese samples of 5 g each were weighted to the nearest 0.01 g, placed in a mortar, and thoroughly ground by adding small portions of distilled water (50 cm\({}^{3}\)) at a temperature of 40 \({}^{\circ}\)C. The obtained emulsion was combined with 2 cm\({}^{3}\) of phenolphthalein and titrated with a solution of sodium hydroxide until the appearance of a faint pink color that persisted for 30 s. Cheese acidity was calculated in Soxhlet-Henkel degrees (\({}^{\circ}\)SH) using the formula below:  
\[x=a\ \times\ 20\]  
where \(a\) is the volume of 0.25 N sodium hydroxide solution used in titration (cm\({}^{3}\)).  
The shear force of the goat cheeses was determined according to the Warner-Bratzler method [17]. Three cubical samples measuring 2 \(\times\) 2 \(\times\) 2 cm were cut out from the cheeses across the grain. The specimens were placed in an Instron 5542 machine equipped (Canton, MA, USA) with a 500 N head moving at a speed of 100 mm/min and were cut with a knife with a triangular notch. The maximum shear force required to cut the specimens was recorded with the use of the Merlin program.