Seasonal changes in the composition of bulk raw ewe's milk used for Idiazabal cheese manufacture

• Published in: International Dairy Journal Vol. 11; no. 10; pp. 771 - 778
• Main Authors: Barron, Luis Javier R., Fernández de Labastida, Eva, Perea, Susana, Chávarri, Felisa, de Vega, Carmen, Soledad Vicente, Marı́a, Isabel Torres, Marı́a, Isabel Nájera, Ana, Virto, Mailo, Santisteban, Aránzazu, Pérez-Elortondo, Francisco José, Albisu, Marta, Salmerón, Jesús, Mendı́a, Carlos, Torre, Paloma, Clemente Ibáñez, Francisco, de Renobales, Mertxe
• Format: Book Review Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2001; Elsevier Science
• Subjects: Biological and medical sciences; Bulk ewe's raw milk; Food industries; Fundamental and applied biological sciences. Psychology; Idiazabal cheese; Milk and cheese industries. Ice creams; Seasonal changes; Bulk ewe's raw milk; Seasonal changes; Idiazabal cheese; Ewe milk cheese; Semi-hard cheese; Biochemical analysis; Microbiological investigation; Seasonal variation; Quality; Chemical composition; Yield; Review; Variance analysis; Traditional food stuff; Ewe milk
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/S0958-6946(01)00120-0

Seasonal changes in the composition of bulk raw ewe's milk used for Idiazabal cheese manufacture and its influence on the cheese yield are reviewed. This review is based on biochemical and microbiological data previously published on the composition of a bulk raw ewe's milk collected at three different times of the year. In order to characterize, in a more extensive perspective, the seasonal changes in the composition of this bulk raw ewe's milk and its influence on actual cheese yield, multivariate statistical analyses were applied to the compositional data of the milk and the actual cheese yield obtained at the factory. The results show pronounced seasonal changes in the composition of bulk raw ewe's milk. Changes in cheese yield, lipolytic activity and microbiological quality of the bulk raw ewe's milk are the principal aspects seasonally affected during the cheesemaking period. Also, the seasonal changes observed in the bulk raw ewe's milk composition strongly affect the quality of Idiazabal cheeses manufactured over the cheesemaking period.