scholarly journals Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe’s milk cheeses manufactured with lamb rennet paste

2006 ◽  
Vol 86 (6) ◽  
pp. 415-434 ◽  
Author(s):  
Iñaki Etayo ◽  
Francisco José Pérez Elortondo ◽  
Pilar F. Gil ◽  
Marta Albisu ◽  
Mailo Virto ◽  
...  
Keyword(s):  
Sensory Properties ◽  
Hygienic Quality ◽  
Protected Designation Of Origin ◽  
Ewe's Milk

scholarly journals Characteristics of textural and sensory properties of Oštiepok cheese

10.5219/855 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 116-130 ◽  
Author(s):  
Peter Zajác ◽  
Patrícia Martišová ◽  
Jozef Čapla ◽  
Jozef Čurlej ◽  
Jozef Golian
Keyword(s):  
18Th Century ◽  
Sensory Properties ◽  
Raw Material ◽  
Cow’S Milk ◽  
Small Scale ◽  
Cow's Milk ◽  
Salty Water ◽  
Ewe's Milk ◽  
Method Of Production ◽  
Made In

Oštiepok is a traditional half-fat semi-hard cheese made in Slovakia. The basic raw material used to produce oštiepok cheese is ewe's milk, a mixture of ewe's and cow's milk or cow's milk. Oštiepok cheese is produced either directly at a small-scale mountainside sheep farm, using the traditional on-farm method of production, or at dairies, using the industrial method. Oštiepok cheese was produced as far back as the beginning of the 18th century. An industrial production of Oštiepok cheese using cow's milk were laid by the Galbavý family in Detva (Slovakia) in 1921. The cheese is originally made by cutting off fresh sweet cheese, which is pressed into a wooden, hand-cut and decorated round shape where it is left to stand. Subsequently, it is removed and immersed in warm salty water, left to stand there until the salt penetrates completely in. Then it is necessary that it pass slightly. In its salty water, the ostrich produces its traditional durability, its surface is slightly peeled, mostly yellowish. This cheese may or may not be steamed and may be smoked or unsmoked. Slovenský oštiepok is a protected trade name under the EU's protected geographical indication. A similar cheese is made in the Polish Tatra Mountains under the name Oscypek. The cheeses differ in ingredients' ratios, cheesemaking process and the characteristics of the final products. In this study we have characterized textural and sensory properties of the Oštiepok cheese produced in Slovakia made from ewe's milk, a mixture of ewe's and cow's milk and cow's milk.

scholarly journals Evaluation of texture in Serra da Estrela cheese manufactured in different dairies

2019 ◽  
Vol 4 (1) ◽  
pp. 475-486 ◽  
Author(s):  
Raquel P. F. Guiné ◽  
Luísa Fontes ◽  
Maria João Lima
Keyword(s):  
Statistical Analysis ◽  
Compression Test ◽  
Textural Properties ◽  
Similar Nature ◽  
Cheese Making ◽  
Protected Designation Of Origin ◽  
Origin Region ◽  
Ewe's Milk ◽  
Serra Da Estrela ◽  
Serra Da Estrela Cheese

AbstractSerra da Estrela cheese is a traditional product from artisanal manufacture using raw ewe’s milk coagulated with dried, wild thistle flower. The present study aimed to investigate the variation of textural properties in Serra da Estrela cheeses manufactured in different dairies through time, namely from April to June, following the end of the cheese making season. Three types of tests were conducted: compression, puncture and spreadability. These were carried out on samples coming from six different dairies situated in the PDO (Protected Designation of Origin) region of this type of cheese.The results obtained showed some non-negligible differences for some textural properties between the top and bottom sides of the cheeses evaluated, as well as between cheeses from different dairies. Nevertheless, the properties of springiness, resilience, cohesiveness and adhesiveness (all from the compression test), were not significantly different in the samples analysed. In what concerns the variations along the milking season, it was possible to conclude that three of the considered dairies produced cheeses with a more constant textural profile in the period comprised between April and June. Furthermore, statistical analysis revealed that the correlations between the textural properties were strong for some interactions between properties form the same test and/or from similar nature.

scholarly journals Influence of Technology and Ripening on Textural and Sensory Properties of Vacuum Packaged Ewe’s Cheese

2016 ◽  
Vol 34 (No. 5) ◽  
pp. 456-462
Author(s):  
Caro Alessandra Del ◽  
Fadda Costantino ◽  
Sanguinetti Anna Maria ◽  
Carboni Maria Giovanna ◽  
Pinna Giuliano ◽  
...  
Keyword(s):  
Moisture Content ◽  
Storage Time ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Cooking Temperature ◽  
Texture Parameters ◽  
Ewe's Milk ◽  
Microbiological Analyses

The effect of curd cooking temperature (40 and 42°C), pressing, and ripening on textural and sensory properties of vacuum packaged semi-cooked ewe’s milk cheese was studied. Chemical and microbiological analyses, colour, texture, and sensory characteristics were determined. Curd cooking temperature and pressing influenced a<sub>w</sub>, moisture and salt-in-moisture content. Texture parameters were partially modified by pressing. On the contrary, cooking temperature resulted mainly in changes of cheese colour. Storage time was the most important factor in changing cheese characteristics, including sensory characteristics, whereas an increase of bitter aftertaste was observed during storage, likely due to packaging in a plastic pouch.

scholarly journals Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese

Dairy ◽  
2021 ◽  
Vol 2 (2) ◽  
pp. 242-255
Author(s):  
Domingo Fernández ◽  
Patricia Combarros-Fuertes ◽  
Erica Renes ◽  
Daniel Abarquero ◽  
José María Fresno ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Free Fatty Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
The Other ◽  
Hydrophobic Peptides ◽  
Protected Designation Of Origin ◽  
Acidity Index ◽  
Ewe's Milk

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.

scholarly journals Data supporting the quality of sheep milk for processing

2001 ◽  
pp. 67-73
Author(s):  
József Csanádi ◽  
András Jávor ◽  
József Fenyvessy
Keyword(s):  
Raw Milk ◽  
Medium Size ◽  
Lactation Period ◽  
Slow Cooling ◽  
Physiological Factors ◽  
Hygienic Quality ◽  
Ewe's Milk ◽  
Quality Of Milk ◽  
Long Storage

Although the volume of ingredients in ewe’s milk is substantially higher than in cow’s milk, its hygienic quality is lower. The weak quality of raw ewe’s milk limits the possibilities of processing and results in bad quality products. In our investigation we analysed the state of ewe’s milk processing at a typical medium size dairy firm. We investigated the collection, the amount and the quality of milk and the level of ingredients in milk throughout the purchasing period (lactation period).The purchasing of ewe’s milk was limited to 5 months (from April to September). Although meat (lamb) provides the major source of income to sheep breeders the extension of the period of ewe’s milk production can be beneficial to shepherds and dairy firms. The amount of ewe’s milk ingredients found corresponded to published findings. However, the hygienic quality of ewe’s milk was varied greatly in the different milk samples and these deviations meant bad quality on average. Physiological factors, the circumstances of sheep breeding and milking, the slow cooling of the milk, the little amount of daily milk and the long storage before transportation to the dairy firm together cause poor hygienic quality. The main problem is the long storage time of milk, but our results raise the question of reconsidering the quality classes. Investigating the effect of the hygienic quality of raw milk on product quality, we can get correct data that can be really authoritative.

scholarly journals Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1101
Author(s):  
Luca Bettera ◽  
Marcello Alinovi ◽  
Roberto Mondinelli ◽  
Germano Mucchetti
Keyword(s):  
Sensory Quality ◽  
Market Price ◽  
Sensory Perception ◽  
Storage Conditions ◽  
Moisture Gradient ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Protected Designation Of Origin ◽  
Physico Chemical

Nostrano Valtrompia is a hard, long-ripened, Italian Protected Designation of Origin (PDO) cheese typically produced by applying traditional cheesemaking practices in small dairies. Due to the limited production, this cheese is characterized by an important market price. Nostrano Valtrompia physico-chemical and sensory quality can be influenced by the duration and conditions of ripening. The objectives of this work were to characterize the physico-chemical and sensory characteristics of Nostrano Valtrompia cheese ripened for 12 and 16 months and to study the influence of different ripening warehouses: a temperature conditioned warehouse (TCW) and in a traditional, not conditioned warehouse (TNCW). The moisture gradient from the rind to the center of the cheese influenced texture, moisture, aw and color. Ripening in different warehouses did not affect the overall appreciation of the cheese nor other physico-chemical (color, moisture) or sensory traits. TCW cheeses were characterized by a slightly softer texture, slightly different openings distribution, and a different sensory perception than TNCW cheeses. These minor differences were related to the less variable environmental ripening conditions of TCW than TNCW. The results of this study can be useful to support the management of the ripening conditions of Nostrano Valtrompia PDO cheese and to rationally introduce new, suitable ripening sites.

scholarly journals Piacentinu Ennese PDO Cheese as Reservoir of Promising Probiotic Bacteria

2019 ◽  
Vol 7 (8) ◽  
pp. 254 ◽  
Author(s):  
Alessandra Pino ◽  
Nunziatina Russo ◽  
Koenraad Van Hoorde ◽  
Maria De Angelis ◽  
Giuseppe Sferrazzo ◽  
...  
Keyword(s):  
Surface Characteristics ◽  
Starter Cultures ◽  
Genomic Fingerprinting ◽  
Gastrointestinal Digestion ◽  
Protected Designation Of Origin ◽  
Probiotic Strains ◽  
Ewe's Milk ◽  
Acidic Conditions ◽  
Strain Dependent

Piacentinu Ennese is a protected designation of origin (PDO) cheese produced in the surrounding area of Enna (Sicily, Italy), using raw ewe’s milk without the addition of any starter cultures. In the present study, the Lactobacillus population of Piacentinu Ennese PDO cheese was in vitro screened in order to select promising probiotic strains to be further used in humans. One hundred and sixty-nine lactic acid bacteria (LAB) were isolated from 90 days ripened cheeses and identified by Rep-PCR genomic fingerprinting, using the (GTG)5-primer, and by MALDI-TOF MS. One hundred and thirteen (113) isolates belonging to QPS-list species were characterized for both safety and functional properties. All tested isolates were considered safe because none showed either gelatinase, DNase, mucinase, or hemolytic activity. Tolerance to lysozyme, bile salts, and acidic conditions, along with ability to survive under simulated gastrointestinal digestion, were observed. In addition, based on antimicrobial activity against pathogens, cell surface characteristics, Caco-2 adhesion abilities, and anti-inflammatory potential, it was possible to confirm the strain-dependent functional aptitude, suggesting that Piacentinu Ennese PDO cheese may be considered a precious source of probiotic candidates.

Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese

2020 ◽  
Vol 85 (3) ◽  
pp. 556-566
Author(s):  
Mansour Rabie Ashkezary ◽  
Adriana Bonanno ◽  
Massimo Todaro ◽  
Luca Settanni ◽  
Raimondo Gaglio ◽  
...  
Keyword(s):  
Sensory Properties ◽  
Ewe's Milk
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