| Title: | "Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispanico cheeses made using frozen curd from raw and pasteurized ewe milk" |
| Author(s): | Alonso R; Picon A; Gaya P; Nunez M; |
| Address: | "Departamento de Tecnologia de Alimentos, INIA, Madrid, 28040 Spain" |
| DOI: | 10.1017/S0022029912000738 |
| ISSN/ISBN: | 1469-7629 (Electronic) 0022-0299 (Linking) |
| Abstract: | "Hispanico cheese, manufactured from a mixture of cow and ewe milk, is representative of cheese varieties made using milk from more than one animal species in Mediterranean countries. The shortage of ewe milk production in autumn hinders the uniformity of Hispanico cheese composition throughout the year. To surmount this inconvenience of ewe milk seasonality, curds made in spring from raw and pasteurized ewe milk were stored frozen and used four months later for the manufacture of Hispanico cheese. Experimental cheeses were made by mixing fresh curd from pasteurized cow milk with thawed curd from raw or pasteurized ewe milk, and control cheese from a mixture of pasteurized cow and ewe milk in the same proportion. Characteristics of experimental and control cheeses throughout a 60-d ripening period were investigated. On the one hand, the experimental cheese containing frozen curd from raw ewe milk showed the highest counts of staphylococci, Gram-negative bacteria and coliforms, the highest levels of aminopeptidase and esterase activity, and the highest concentrations of free amino acids, free fatty acids, alcohols and esters. On the other, the experimental cheese containing frozen curd from pasteurized ewe milk had concentrations of free amino acids, free fatty acids and volatile compounds similar to those of control cheese, with the only exception being a higher level of ketones. Flavour intensity reached the highest scores in the experimental cheese containing frozen curd from raw ewe milk, followed by the experimental cheese containing frozen curd from pasteurized ewe milk. Flavour quality scores of both experimental cheeses were similar, and lower than those of control cheese" |
| Keywords: | "Amino Acids/analysis Animals Cheese/*analysis/microbiology Fatty Acids, Nonesterified/analysis Female Food Handling/methods Food Preservation/*methods Freezing Ketones/analysis Lipolysis *Milk/enzymology Pasteurization Peptide Hydrolases/analysis Proteoly;" |
| Notes: | "MedlineAlonso, Rocio Picon, Antonia Gaya, Pilar Nunez, Manuel eng Research Support, Non-U.S. Gov't England 2012/12/21 J Dairy Res. 2013 Feb; 80(1):51-7. doi: 10.1017/S0022029912000738. Epub 2012 Dec 20" |
