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Título
Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese
Autor
Facultad/Centro
Área de conocimiento
Título de la revista
Dairy
Número de la revista
2
Datos de la obra
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
Editor
MDPI
Fecha
2021
Abstract
[EN]This work aimed to study the effects of using ewe’s milk from Churra, Assaf, or both
breeds 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 the
province of Zamora (Spain) with raw or pasteurized ewe’s milk. Five batches of Zamorano cheese
were produced with pasteurized ewe’s milk. One batch was elaborated using milk from the Churra
breed, the other using milk from the Assaf breed, and the remaining three employed milk mixtures
of Churra and Assaf breeds in the proportions 75:25, 50:50 and, 25:75, respectively. Cheeses made
with a higher proportion of Churra milk showed a predominance of hydrophilic peptides, while
hydrophobic peptides predominated in cheeses with a greater percentage of milk from the Assaf
breed. The largest content of most free amino acids was found in cheeses produced with the highest
percentage of Churra milk. These cheeses presented the highest values for fat acidity index and free
fatty acids content and showed greater elasticity and adhesiveness, as well as lower granularity and
hardness. In the sensory evaluation, aftertaste and persistence were higher in these cheeses, being
scored with the best overall values.
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