Microbiological, chemical, and sensory characteristics of Hispánico cheese manufactured using frozen high pressure treated curds made from raw ovine milk

• Published in: International dairy journal Vol. 21; no. 7; pp. 484 - 492
• Main Authors: Alonso, Rocío, Picon, Antonia, Rodríguez, Buenaventura, Gaya, Pilar, Fernández-García, Estrella, Nuñez, Manuel
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.07.2011; Elsevier
• Subjects: Amino acids; Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; Milk and cheese industries. Ice creams; Raw milk; Physical dressing; Curd; Dairy industry; Dairy product; Frozen product; Cheese; High pressure
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/j.idairyj.2011.02.008

A novel procedure to overcome the seasonal shortage of ovine milk used for cheese manufacture was investigated. Curds made from raw ovine milk in spring months were treated at 400 or 500 MPa of pressure, and frozen for 4 months. After thawing, they were added to fresh bovine curd made from pasteurized milk for the manufacture of experimental Hispánico cheeses. Experimental cheeses exhibited lower dry matter content, less firm texture and higher total free amino acid concentration than a control cheese made from a mixture of pasteurized bovine and ovine milk. Cheese obtained using curds pressurized at 400 MPa showed the highest levels of esterase activity, total free fatty acids, 2-propanol, 2-butanol, 2-pentanol and ethyl hexanoate. The use of frozen pressurized curd made from raw ovine milk for Hispánico cheese manufacture seemed not to have altered its flavour characteristics but increased the yield of the ripe cheese.