RT info:eu-repo/semantics/article
T1 Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese
A1 Fernández, Domingo
A1 Combarros Fuertes, Patricia
A1 Renes Bañuelos, Erica
A1 Abarquero Camino, Daniel
A1 Fresno Baro, José María
A1 Tornadijo Rodríguez, María Eugenia
A2 Tecnologia de los Alimentos
K1 Tecnología de los alimentos
K1 Ewe’s milk
K1 Sheep breed
K1 Cheese
K1 Ripening
K1 Texture
K1 Sensory characteristics
K1 3309 Tecnología de Los Alimentos
K1 3309.09 Productos lácteos
AB [EN]This work aimed to study the effects of using ewe’s milk from Churra, Assaf, or bothbreeds on the physicochemical and sensory characteristics of Zamorano cheese at the end of ripening.Zamorano cheese is a hard variety with protected designation of origin (PDO) produced in theprovince of Zamora (Spain) with raw or pasteurized ewe’s milk. Five batches of Zamorano cheesewere produced with pasteurized ewe’s milk. One batch was elaborated using milk from the Churrabreed, the other using milk from the Assaf breed, and the remaining three employed milk mixturesof Churra and Assaf breeds in the proportions 75:25, 50:50 and, 25:75, respectively. Cheeses madewith a higher proportion of Churra milk showed a predominance of hydrophilic peptides, whilehydrophobic peptides predominated in cheeses with a greater percentage of milk from the Assafbreed. The largest content of most free amino acids was found in cheeses produced with the highestpercentage of Churra milk. These cheeses presented the highest values for fat acidity index and freefatty acids content and showed greater elasticity and adhesiveness, as well as lower granularity andhardness. In the sensory evaluation, aftertaste and persistence were higher in these cheeses, beingscored with the best overall values.
PB MDPI
LK https://hdl.handle.net/10612/20651
UL https://hdl.handle.net/10612/20651
NO Fernández, D., Combarros Fuertes, P., Renes, E., Abarquero, D., Fresno, J. M., & Tornadijo, M. E. (2021). Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese. Dairy, 2(2), 242-255. https://doi.org/10.3390/DAIRY2020021
DS BULERIA. Repositorio Institucional de la Universidad de León
RD 27-jun-2024