Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times

Journal of Dairy Science
Antonia PicónManuel Nuñez

Abstract

Hispánico cheese is manufactured in Spain from a mixture of cow and ewe milk. Production of ewe milk varies throughout the year, with a peak in spring and a valley in summer and autumn. To overcome this seasonal shortage, curd from spring ewe milk may be frozen and used for cheese manufacture some months later. In the present work, ewe milk curds pressed for 15, 60, or 120 min were held at -24 degrees C for 4 mo, thawed, cut to 1-mm pieces, and mixed with fresh cow milk curd for the manufacture of experimental Hispánico cheeses. Control cheese was made from a mixture of pasteurized cow and ewe milk in the same (80:20) proportion. Cheeses, made in duplicate experiments, were analyzed throughout a 60-d ripening period. No significant differences between cheeses were found for lactic acid bacteria counts, dry matter content, hydrophilic peptides, 47 out of 68 vol.tile compounds, texture, and flavor characteristics. On the other hand, differences of minor practical significance between experimental and control cheeses, unrelated to the use of frozen ewe milk curd or the pressing time of ewe milk curd, were found for pH value, aminopeptidase activity, proteolysis, hydrophobic peptides, free amino acids, free fatty acids, and the rem...Continue Reading

References

Jun 7, 2005·FEMS Microbiology Reviews·Gerrit SmitWim J M Engels

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Citations

Apr 2, 2015·Journal of Dairy Science·M A VélezE R Hynes
Oct 23, 2010·Journal of Dairy Science·U GearyL Shalloo
Jul 28, 2020·Critical Reviews in Food Science and Nutrition·Marcello AlinoviMilena Corredig
Feb 23, 2019·Scientific Reports·Aline Robert-HazotteJean-Marie Heydel
Jul 21, 2020·Journal of Dairy Science·S LangaE Rodríguez-Mínguez

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