To develop new products of wheat germ goat milk cheese (WGC) and explore its quality changes during maturation process.

The physicochemical properties, flavor characteristics, proteolysis and microstructure of WGC during ripening were analyzed using the Kjeldahl method, headspace solid-phase microextraction and scanning electron microscopy. In addition, an electronic tongue was employed to evaluate the taste profile of the product.

There was no significant difference in the moisture content of WGC during the ripening process (P>0.05). The fat content increased from 26.12 g/100 g to 27.88 g/100 g, and the protein content increased from 20.64 g/100 g to 22.96 g/100 g. The pH decreased significantly from 4.35 to 4.17 (P<0.05). Ketones(percentage higher than 48%) were the main volatile flavor substances during ripening of WGC, imparting lactic,creamy flavor, while butyric acid was not detected at 56 d of ripening, and hexanoic acid and octanoic acid were only 33.91 μg/kg and 25.60 μg/kg. The pH 4.6 value soluble nitrogen, 12% (m:V) trichloroacetic acid soluble nitrogen and 5% (m:V) phosphotungstic acid soluble nitrogen content of WGC increased significantly from 12.06%, 6.00% and 2.20% at 0 d to 21.11%, 14.23% and 4.57% at 56 d respectively (P<0.05). The sourness of WGC was at a relatively moderate level, while its bitterness, astringency, bitter aftertaste and saltiness were all lower than those of the 2 commercial ewe milk cheeses, resulting in an overall taste that was milder and more harmonious.

Compared with goat cheese, WGC exhibits reduced water loss, fewer undesirable flavors and increased protein hydrolysis during ripening, indicating that wheat germ can be used in goat cheese to improve its quality during ripening.