The influence of breed on the organoleptic characteristics of Zamorano sheep's raw milk cheese and its assessment by instrumental analysis

International Journal of Dairy Technology

Volumn 63, Issue 2, 2010, Pages 216-223

  Lurueña martínez, Miguel A ^a   Revilla, Isabel ^a   Severiano Pérez, Patricia ^b   Vivar Quintana, Ana M ^a  

^a UNIVERSITY OF SALAMANCA   (Spain)

^b Universidad Nacional Autonoma de Mexico Facultad de Quimica   (Mexico)

Author keywords

Breed; Sensory; Sheep cheese; Somatic cell

Indexed keywords

OVIS ARIES;

EID: 77953145444     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2010.00565.x     Document Type: Article

References (46)

1. Adhikari K, Heymann H, Huff H E. Textural characteristics of lowfat, fullfat and smoked cheeses: sensory and instrumental approaches. Food Quality and Preference 2003, 14:211-218.
2. Albenzio M, Taibi L, Muscio A, Sevi A. Prevalence and etiology of subclinical mastitis in intensively managed flocks and related changes in the yield and quality of ewe milk. Small Ruminant Research 2002, 43:219-226.
3. Boletin Oficial del Estado, Order of 6-05-1993 of Ministry of Agriculture, Fish and Food that approves the Regulation board of Queso Zamorano Quality Appellation of Origin and the Regulation Council. 1993
4. Barrón L J R, Redondo Y, Flanagan C E, Pérez-Elortondo F J, Albisu M, Nájera A I, de Renobales M, Fernández-García E. Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes' raw milk and animal rennet. International Dairy Journal 2005, 15:371-382.
5. Benéitez L. Análisis sensorial y de textura de quesos de oveja: influencia de los recuentos en células somáticas para tres razas de ovejas 2005, Degree thesis, Zamora, Spain, Escuela Politécnica Superior de Zamora, Universidad de Salamanca
6. Bodyfelt F W, Tobias J, Trout G M. The Sensory Evaluation of Dairy Products 1988, pp, New York, Van Nostrand Reinhold
7. Breuil P, Muellenet J F. A comparison of three instrumental tests for predicting sensory texture profiles of cheese. Journal of Texture Studies 2001, 32:41-55.
8. Buchin S, Martin B, Dupont D, Bornard A, Achilleos C. Influence of the composition of alpine highland pasture on the chemical, rheological and sensory properties of cheese. Journal of Dairy Research 1999, 66:579-588.
9. Commission Internationale de L'Eclariage 1976, 18th Session, London, CIE Publication 36
10. Chávarri F, Bustamante M A, Santisteban A, Virto M, Albisu M, Barron L J R, de Renobales M. Effect of milk pasteurization on lipolysis during ripening of ovine cheese manufactured at different times of the year. Le Lait 2000, 80:433-444.
11. Curioni P M G, Bosset J O. Key odorants in various cheese types as determined by gas chromatography-olfactometry. International Dairy Journal 2002, 12:959-984.
12. Drake M A, Gerard P D, Truong V D, Daubert C R. Relationship between instrumental and sensory measurements of cheese texture. Journal of Sensory Studies 1999, 30:451-476.
13. El-Saied U M, Carriedo J A, San Primitivo F. Heritability of test day somatic cell counts and its relationship with milk yield and protein percentage in dairy ewes. Journal of Dairy Science 1998, 81:2956-2961.
14. Fernández-García E, Carbonell M, Núñez M. Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparison of raw and pasteurized milk cheese. Journal of Dairy Research 2002, 69:579-593.
15. Fernández-García E, Carbonell M, Gaya P, Núñez M. Evolution of the volatile components of ewes' raw milk Zamorano cheese. Seasonal variation. International Dairy Journal 2004, 14:701-711.
16. Freitas C, Malcata F X. Microbiology and biochemistry of cheeses with Appellation d'Origine Protegée and manufactured in the Iberian peninsula from ovine and caprine milks. Journal of Dairy Science 2000, 83:584-602.
17. González-Rodríguez M C, Gonzalo C, San Primitivo F, Cármenes P. Relationship between somatic cell count and intramammary infection of the half udder in dairy ewes. Journal of Dairy Science 1995, 78:2753-2759.
18. Gonzalo C, Carriedo J A, Baro J A, San Primitivo F. Factors influencing variation of test day milk yield, somatic cell count, fat and protein in dairy sheep. Journal of Dairy Science 1994, 77:1537-1542.
19. Gonzalo C, Carriedo J A, Blanco M A, Beneitez E, Juárez M T, De la Fuente L F, San Primitivo F. Factors of variation influencing bulk tank somatic cell count in dairy sheep. Journal of Dairy Science 2005, 88:969-974.
20. Green M L, Marshall R J, Booker B E. Instrumental and sensory texture assessment and fracture mechanisms of Cheddar and Cheshire cheeses. Journal of Texture Studies 1985, 16:351-364.
21. Haddadi K, Prin-Mathieu C, Moussaoui F, Faure G C, Vangroenweghe F, Burvenich C, Le Roux Y. PMN and E. coli proteases involved in proteolysis of casein during experimental E. coli mastitis. International Dairy Journal 2006, 16:639-647.
22. Horne J, Carpino S, Tuminello L, Rapisarda T, Corallo L, Licitra G. Differences in volatiles, and chemical, microbial and sensory characteristics between artisanal and industrial Piacentinu Ennese cheeses. International Dairy Journal 2005, 15:605-617.
23. Jack F R, Paterson A, Piggott J R. Relationships between composition and rheology of Cheddar cheeses and texture as perceived by consumers. International Journal of Food Science and Technology 1993, 28:293-302.
24. Jaeggi J J, Govindasamy-Lucey S, Berger Y M, Johnson M E, McKusic B C, Thomas D L, Wendorff W L. Hard ewes' milk cheese manufactured from milk of three different groups of somatic cell counts. Journal of Dairy Science 2003, 86:3082-3089.
25. Lawless H T, Heymann H. Sensory Evaluation of Food Principles and Practices 1998, pp, New York, Kluwer Academic/Plenum Publishers
26. Lawrence R C, Creamer L K, Gilles J. Texture development during cheese ripening. Symposium: cheese ripening technology. Journal of Dairy Science 1987, 70:1748-1760.
27. Leitner G, Krifucks O, Merin U, Levi Y, Shilanikove N. Interactions between bacteria type, proteolysis of casein and physical-chemical properties of bovine milk. International Dairy Journal 2006, 16:648-654.
28. Marino R, Considine T, Sevi A, McSweeney P L H, Kelly A L. Contribution of proteolytic activity associated with somatic cells in milk to cheese ripening. International Dairy Journal 2005, 15:1026-1036.
29. McSweeney P L H, Sousa M J. Biochemical pathways for the production of flavour compounds in cheeses during ripening: a review. Lait 2000, 80:293-324.
30. Meilgaard M, Civille G V, Carr T B. Sensory Evaluation Techniques 1999, pp, Boca Ratón, Florida, CRC Press
31. Muñoz A M. Consumer perceptions of meat: understanding these results through descriptive analysis. Meat Science 1998, 49:S287-S295.
32. Murray J M, Delahunty C M, Baxter I A. Descriptive sensory analysis: present and future. Food Research International 2001, 34:461-471.
33. O'Farrell I P, Sheehan J J, Wilkinson M G, Harrington D, Kelly A L. Influence of addition of plasmin or mastitic milk to cheese milk on quality of smear-ripened cheese. Lait 2002, 82:305-316.
34. O'Mahony M. Nuevas Estrategias metodológicas en la evaluación sensorial de alimentos 2005, México, D.F., Universidad Nacional Autónoma de México
35. Ortigosa M, Torre P, Izco J M. Effect of pasteurization of ewes' milk and use of a native starter culture on the volatile component and sensory characteristics of Roncal cheese. Journal of Dairy Science 2001, 84:1320-1330.
36. Pedrero D L, Pangborn R M. Evaluación sensorial de los alimentos. Métodos analíticos 1989, pp, México, Editorial Alhambra Mexicana, S.A
37. Peris C, Díaz J R, Balasch S, Beltrán M C, Molina M P, Fernández N. Influence of vacuum level and overmilking on udder health and teat thickness changes in dairy ewes. Journal of Dairy Science 2003a, 86:3891-3898.
38. Peris C, Díaz J R, Segura C, Martí A, Fernández N. Influence of pulsation rate on udder health and teat thickness changes in dairy ewes. Journal of Dairy Science 2003b, 8:530-537.
39. Pinho O, Mendes E, Alves M M, Ferreira I M. Chemical, physical and sensorial characteristics of " Terrincho" ewe cheese: changes during ripening and intravarietal comparison. Journal of Dairy Science 2004, 87:249-257.
40. Revilla I, Rodríguez-Nogales J M, Vivar-Quintana A M. Proteolysis and texture of hard ewes' milk cheese during ripening as affected by somatic cell counts. Journal of Dairy Research 2007, 74:127-136.
41. Revilla I, Lurueña-Martinez M A, Vivar-Quintana A M. Influence of somatic cell counts and breed on physico-chemical and sensory characteristics of hard ewes' milk cheeses. Journal of Dairy Research 2009, 76:283-289.
42. Rodríguez-Nogales J M, Vivar-Quintana A M, Revilla I. Influence of somatic cell count and breed on capillary electrophoretic protein profiles of ewes' milk: a chemometric study. Journal of Dairy Science 2007, 90:3186-3196.
43. Srinivasan M, Lucey J A. Effects of added plasmin in the formation and rheological properties of rennet-induced skim milk gel. Journal of Dairy Science 2002, 85:1070-1078.
44. Stone H, Sidel J, Oliver S, Woolsey A, Singlenton R. Sensory evaluation by quantitative descriptive analysis. Food Technology 1974, 28(11):24-34.
45. Verdi R J, Barbano D M. Properties of proteases from milk somatic cells and blood leucocytes. Journal of Dairy Science 1991, 74:2077-2081.
46. Virto M, Chávarri F, Bustamante M A, Barron L J R, Aramburu M, Vicente M S, Pérez-Elortondo F J, Albisu M, de Renobales M. Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour. International Dairy Journal 2003, 13:391-399.