Effects of freezing on composition and fatty acid profiles of sheep milk and cheese

Small Ruminant Research

Volumn 64, Issue 3, 2006, Pages 203-210

  Zhang, R H ^a   Mustafa, A F ^a   Ng Kwai Hang, K F ^a   Zhao, X ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Cheese; Fatty acids; Freezing; Sheep milk

Indexed keywords

OVIS; OVIS ARIES;

EID: 33745554778     PISSN: 09214488     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.smallrumres.2005.04.025     Document Type: Article

References (28)

1. AOAC. Official Methods of Analysis. 16th ed. (1999), Association of Official Analytical Chemists, Gaithersburg, MD, USA 2000 pp
2. Baer R.J., Lentsch M.R., Schingoethe D.J., Madison-Anderson R.J., and Kasperson K.M. Characteristics of milk and reduced fat cheddar cheese from cows fed extruded soybeans and niacin. J. Dairy Sci. 79 (1996) 1127-1136
3. Baldi A., Cheli F., Corino C., Dell'Orte V., and Polidori F. Effects of feeding calcium salts on long chain fatty acids on milk yield, milk composition and plasma parameters of lactating goats. Small Rumin. Res. 6 (1992) 303-310
4. Bencini R., and Pulina G. The quality of sheep milk: a review. Aust. J. Exp. Agric. 37 (1997) 485-504
5. Dhiman T.R., Helmink E.D., Mcmahon D.J., Fife R.L., and Pariza M.W. Conjugated linoleic acid content of milk and cheese from cows fed extruded oilseeds. J. Dairy Sci. 82 (1999) 412-419
6. Fennema O.R., William D., and Elmer H. Low-Temperature Preservation of Food and Living Matter (1973), Marcel Dekker Inc., New York
7. Fontecha J., Bellanato J., and Juarez M. Infrared and raman spectroscopic study of casein in cheese: Effect of freezing and frozen storage. J. Dairy Sci. 76 (1993) 3303-3309
8. Fuertes J.A., Gonzalo C., Carriedo J.A., and San Primitivo F. Parameters of test day milk yield and milk components for dairy ewes. J. Dairy Sci. 81 (1998) 1300-1307
9. Garcia-Lopez S., Echeverria E., Tsui I., and Balch B. Changes in the content of conjugated linoleic acid (CLA) in processed cheese during processing. Food Res. Int. 27 (1994) 61-64
10. Gonzalez-Rodriguez M.C., Gonzalo C., San Primitivo F., and Carmenes P. Relationship between somatic cell count and intramammary infection of the half udder in dairy cows. J. Dairy Sci. 78 (1995) 2753-2759
11. Ha Y.L., Grimm N.K., and Pariza M.W. Newly recognized anticarcinogenic fatty acids: identification and quantification in natural and processed cheeses. J. Agric. Food Chem. 37 (1989) 75-81
12. Haenlein G.F.W. Past, present and future perspectives of small ruminant research. J. Dairy Sci. 84 (2001) 2097-2115
13. Keenan T.W., and Mather I.H. Milk fat globule membrane. In: Fuquay J.W., and Fox P.F. (Eds). Encyclopedia of Dairy Science vol. 3 (2003), Academic Press, New York 1568-1576
14. Kennelly J.J. The fatty acid composition of milk fat as affected by feeding oilseeds. Anim. Feed Sci. Technol. 60 (1996) 137-152
15. Koschak M.S., Fennema O., Amundson C.H., and Lee J.Y. Protein stability of frozen milk as influenced by storage temperature and ultrafiltration. J. Food Sci. 46 (1981) 1211-1217
16. Lin H., Boylston T.D., Luedecke L.O., and Shultz T.D. Factors affecting the conjugated linoleic acid content of cheddar cheese. J. Agric. Food Chem. 46 (1998) 801-807
17. Mann E.J. Ewes' and Goats' milk products: part 1. Dairy Int. 53 (1988) 11-12
18. Marziali A., 1985. Effects of genetic variants of milk proteins on cheese yielding capacity, cheese composition and coagulation properties of milk, M.Sc., McGill University, 188 pp.
19. McKusick B.C., Thomas D.L., and Berger Y.M. Effect of weaning system on commercial milk production and lamb growth of east Friesian dairy sheep. J. Dairy Sci. 84 (2001) 1660-1668
20. Muir D.D. Reviews of the progress of dairy science: frozen concentrated milk. J. Dairy Res. 51 (1984) 649-664
21. Needs E.C. Effects of long-term deep-freeze storage on the condition of the fat in raw sheep's milk. J. Dairy Res. 59 (1992) 49-55
22. Ploumi K., Belibasaki S., and Triantaphyllidis G. Some factors affecting daily milk yield and composition in a flock of Chios ewes. Small Rumin. Res. 28 (1998) 89-92
23. Rotunno T., Sevi A., Caterina R.D., and Muscio A. Effects of graded levels of dietary rumen-protected fat on milk characteristics of Comisana ewes. Small Rumin. Res. 30 (1998) 137-145
24. SAS. Statistical Software and User's Guide, Version 6. fourth ed. vol. 2 (1989), SAS Institute Inc., Cary NC
25. Shantha N.C., Decker E.A., and Ustunol Z. Conjugated linoleic acid concentration in processed cheese. J. Amer. Oil Chem. Soc. 69 (1992) 425-428
26. Sukhija P.S., and Palmquist D.L. Rapid method for determination of total fatty acid content and composition of feedstuffs and feces. J. Agric. Food Chem. 36 (1988) 1202-1206
27. Van Slyke L.L., and Price W.V. Cheese (1949), Orange Judd Publishing Co. Inc., New York 522 pp
28. Wendoff W.L. Freezing qualities of raw ovine milk for further processing. J. Dairy Sci. 84 Suppl. E (2001) E74-E78