Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese
New Approaches to Sheep and Goat Milk Cheese: Biochemical, Sensory and Nutritional Characteristics
)
Abstract
:1. Introduction
2. Materials and Methods
2.1. Cheese Making and Sampling
2.2. Peptide Profile Analysis
2.3. Free Amino Acid Content
2.4. Analysis of Lipolysis and Quantification of Free Fatty Acids
2.5. Texture Profile Analysis and Sensory Analysis
2.6. Statistical Analysis
3. Results and Discussion
3.1. Peptide Profile
3.2. Free Amino Acids
3.3. Lipolytic Changes and Quantification of Free Fatty Acids
3.4. Texture Profile Analysis
3.5. Sensory Analysis by Tasting Panel
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Milk | |||||
---|---|---|---|---|---|
100% Ch | 75% Ch:25% A | 50% Ch:50% A | 25% Ch:75% A | 100% A | |
Zone 1 | 0.34 ± 0.01 c | 0.27 ± 0.01 b | 0.25 ± 0.01 a | 0.24 ± 0.01 a | 0.24 ± 0.01 a |
Zone 2 | 0.38 ± 0.01 c | 0.36 ± 0.01 b | 0.35 ± 0.01 a,b | 0.33 ± 0.01 a | 0.34 ± 0.01 a,b |
Zone 3 | 0.28 ± 0.01 b | 0.24 ± 0.01 a | 0.38 ± 0.01 c | 0.43 ± 0.01 d | 0.41 ± 0.01 d |
Hyphob/Hyphil | 4.00 ± 0.11 a | 5.35 ± 0.15 b | 5.69 ± 0.16 b,c | 5.86 ± 0.16 c | 6.69 ± 0.19 d |
Milk | |||||
---|---|---|---|---|---|
Amino Acids | 100% Ch | 75% Ch:25% A | 50% Ch:50% A | 25% Ch:75% A | 100% A |
Asp | 40.55 ± 0.86 c | 42.92 ± 0.93 d | 39.85 ± 0.84 c | 30.35 ± 0.58 b | 25.05 ± 0.43 a |
Glu | 357.09 ± 9.82 b | 120.90 ± 3.14 a | 128.15 ± 3.34 a | 119.89 ± 3.11 a | 115.61 ± 2.99 a |
Asn | 193.64 ± 5.19 e | 53.87 ± 1.52 c | 66.49 ± 1.74 d | 31.19 ± 0.60 a | 40.21 ± 0.85 b |
Ser | 63.04 ± 1.50 d | 46.63 ± 1.04 c | 38.57 ± 0.81 a,b | 39.39 ± 0.97 b | 36.32 ± 1.03 a |
Gln+Gly | 709.38 ± 19.78 d | 323.38 ± 9.15 c | 316.09 ± 8.80 c | 217.29 ± 5.58 a | 283.73 ± 7.46 b |
His | 32.41 ± 0.63 b | 29.12 ± 0.68 a | 29.29 ± 0.55 a | 36.23 ± 0.74 c | 33.32 ± 0.66 b |
Cit | 7.89 ± 0.34 a | 38.24 ± 1.08 c | 43.67 ± 0.95 d | 20.30 ± 0.29 b | 39.47 ± 0.83 c |
Tau | 121.44 ± 3.15 d | 52.30 ± 1.20 c | 41.48 ± 0.89 b | 11.53 ± 0.04 a | 12.31 ± 0.07 a |
Gaba | 26.08 ± 1.87 a | 41.22 ± 0.88 b | 47.92 ± 1.07 c | 49.41 ± 0.41 c | 78.76 ± 1.94 d |
Arg+Thr | 101.56 ± 2.59 c | 67.61 ± 1.91 a,b | 71.54 ± 1.74 b | 64.98 ± 1.56 a | 64.70 ± 1.55 a |
Ala | 67.92 ± 1.64 c | 39.63 ± 1.12 b | 42.33 ± 0.91 b | 34.55 ± 0.84 a | 34.25 ± 0.69 a |
Pro | 26.63 ± 0.47 d | 36.35 ± 1.03 e | 23.70 ± 0.39 c | 20.85 ± 0.31 b | 18.37 ± 0.24 a |
Tyr | 68.02 ± 1.64 d | 20.53 ± 0.58 c | 21.87 ± 0.34 c | 17.25 ± 0.35 b | 15.04 ± 0.14 a |
Val | 220.99 ± 5.97 d | 108.28 ± 2.78 b,c | 111.68 ± 2.88 c | 91.23 ± 2.44 a | 101.38 ± 2.58 b |
Met | 48.56 ± 1.09 d | 19.64 ± 0.27 b,c | 20.55 ± 0.30 c | 18.44 ± 0.38 b | 16.29 ± 0.18 a |
Cys | ND | 23.71 ± 0.39 b | 22.95 ± 0.37 b | 18.80 ± 0.39 a | 18.78 ± 0.25 a |
Ile | 42.67 ± 0.92 d | 24.11 ± 0.68 b | 29.33 ± 0.55 c | 17.46 ± 0.35 a | 17.64 ± 0.22 a |
Leu | 392.25 ± 10.81 d | 274.20 ± 7.47 c | 257.86 ± 7.01 c | 212.19 ± 5.86 a | 237.05 ± 6.42 a |
Phe | 95.49 ± 2.42 c | 92.21 ± 2.61 c | 57.98 ± 1.36 a | 61.98 ± 1.47 a | 83.76 ± 2.09 b |
Trp | 118.50 ± 3.07 c | 79.77 ± 1.97 b | 80.66 ± 2.00 b | 68.35 ± 1.79 a | 75.78 ± 1.86 b |
Orn | 99.33 ± 2.53 c | 67.28 ± 1.62 b | 68.07 ± 1.64 b | 57.86 ± 1.50 | 63.99 ± 1.53 a |
Lys | 252.06 ± 6.85 d | 138.54 ± 3.64 c | 121.83 ± 3.16 b | 108.12 ± 2.92 a | 103.90 ± 2.94 a |
Milk | |||||
---|---|---|---|---|---|
100% Ch | 75% Ch:25% A | 50% Ch:50% A | 25% Ch:75% A | 100% A | |
FAI | 2.61 ± 1.11 a,b | 2.50 ± 0.19 a,b | 3.66 ± 0.08 b | 2.48 ± 1.16 a,b | 2.45 ± 0.70 a |
C2:0 | 2.71 ± 0.04 d | 2.61 ± 0.04 c | 2.58 ± 0.03 c | 2.45 ± 0.03 b | 2.31 ± 0.03 a |
C4:0 | 10.50 ± 0.26 b,c | 11.04 ± 0.27 c | 10.02 ± 0.25 b,c | 9.59 ± 0.23 b | 8.52 ± 0.20 a |
C6:0 | 28.16 ± 0.76 d | 18.78 ± 0.49 b,c | 19.77 ± 0.52 c | 17.42 ± 0.45 b | 15.64 ± 0.40 a |
C8:0 | 10.23 ± 0.25 c | 4.85 ± 0.10 b | 4.89 ± 0.10 b | 4.08 ± 0.08 a | 3.75 ± 0.07 a |
C10:0 | 33.28 ± 0.90 d | 18.25 ± 0.48 c | 16.74 ± 0.44 b | 15.56 ± 0.40 b | 13.85 ± 0.35 a |
C10:1 | 0.50 ± 0.02 a | 0.58 ± 0.02 c | 0.53 ± 0.02 b,c | 0.97 ± 0.01 d | 1.39 ± 0.00 e |
C12:0 | 20.11 ± 0.53 d | 10.34 ± 0.25 c | 8.20 ± 0.19 b | 7.51 ± 0.17 b | 5.49 ± 0.12 a |
C14:0 | 39.80 ± 1.09 d | 20.10 ± 0.53 c | 20.55 ± 0.54 c | 17.54 ± 0.46 b | 14.80 ± 0.38 a |
C14:1 | 0.77 ± 0.02 e | 0.62 ± 0.02 d | 0.53 ± 0.02 c | 0.39 ± 0.03 b | 0.00 ± 0.00 a |
C15:0 | 2.91 ± 0.04 d | 1.47 ± 0.00 b | 1.67 ± 0.01 c | 1.45 ± 0.00 b | 0.72 ± 0.02 a |
C16:0 | 59.07 ± 1.39 e | 38.05 ± 1.04 d | 32.29 ± 0.88 c | 28.59 ± 0.77 b | 21.24 ± 0.56 a |
C16:1 | 0.65 ± 0.02 a | 0.89 ± 0.01 b | 1.14 ± 0.01 d | 1.05 ± 0.01 c | 2.69 ± 0.04 e |
C18:0 | 25.74 ± 0.69 d | 19.36 ± 0.51 c | 16.72 ± 0.43 b | 18.18 ± 0.48 c | 11.98 ± 0.30 a |
C18:1 | 46.23 ± 1.27 d | 24.66 ± 0.66 c | 24.88 ± 0.67 c | 19.28 ± 0.51 b | 15.69 ± 0.41 a |
C18:2 | 8.22 ± 0.19 d | 2.95 ± 0.05 b | 2.57 ± 0.03 a | 3.23 ± 0.05 c | 3.33 ± 0.06 c |
C18:3 | 0.98 ± 0.01 d | 0.31 ± 0.03 b,c | 0.16 ± 0.03 a | 0.34 ± 0.03 c | 0.25 ± 0.03 b |
C18:2 Conjugated | 0.82 ± 0.02 d | 0.39 ± 0.03 a,b | 0.35 ± 0.03 a | 0.43 ± 0.03 b | 0.61 ± 0.02 c |
SFA | 232.50 ± 17.38 c | 144.86 ± 10.65 b | 133.42 ± 9.39 b | 122.38 ± 8.45 b | 98.29 ± 6.55 a |
MUFA | 48.16 ± 21.11 b | 26.74 ± 11.10 a | 27.08 ± 11.18 a | 21.70 ± 8.56 a | 19.76 ± 6.51 a |
PUFA | 10.02 ± 3.78 b | 3.65 ± 1.35 a | 3.08 ± 1.20 a | 4.00 ± 1.47 a | 4.19 ± 1.51 a |
Milk | |||||
---|---|---|---|---|---|
100% Ch | 75% Ch:25% A | 50% Ch:50% A | 25% Ch:75% A | 100% A | |
Fracturability | 53.97 ± 4.91 a | 68.64 ± 4.68 b | 71.35 ± 3.04 b | 76.65 ± 2.05 b | 103.53 ± 9.21 c |
Hardness | 192.99 ± 6.21 a | 205.71 ± 16.15 a,b | 220.49 ± 6.52 b,c | 239.54 ± 0.23 c | 246.15 ± 6.17 c |
Adhesiveness | −6.53 ± 1.34 | −6.25 ± 3.62 | −3.73 ± 2.66 | −4.99 ± 0.21 | −4.83 ± 1.15 |
Cohesiveness | 0.14 ± 0.01 | 0.12 ± 0.02 | 0.13 ± 0.01 | 0.14 ± 0.01 | 0.14 ± 0.02 |
Springiness | 0.47 ± 0.01 | 0.42 ± 0.05 | 0.38 ± 0.07 | 0.40 ± 0.08 | 0.47 ± 0.00 |
Gumminess | 26.10 ± 0.14 a,b | 24.64 ± 1.98 a | 27.98 ± 0.33 b | 31.61 ± 1.68 c | 28.99 ± 0.47 b |
Chewiness | 12.31 ± 0.33 a,b | 10.39 ± 2.04 a | 10.69 ± 2.03 a | 12.49 ± 2.01 a,b | 13.21 ± 0.32 b |
Milk | |||||
---|---|---|---|---|---|
100% Ch | 75% Ch:25% A | 50% Ch:50% A | 25% Ch:75% A | 100% A | |
APPAREANCE | |||||
Color intensity | 3.71 ± 0.68 | 3.38 ±0.34 | 3.63 ± 0.65 | 3.63 ± 0.65 | 3.88 ± 0.51 |
Holes size | 3.71 ± 0.68 | 3.25 ± 0.61 | 3.00 ± 0.40 | 3.13 ± 0.78 | 4.13 ± 1.00 |
Holes number | 3.69 ± 0.47 | 3.47 ± 0.72 | 3.01 ± 0.57 | 3.23 ± 0.68 | 3.97 ± 0.89 |
ODOR | |||||
Lactic | 4.12 ± 0.64 | 4.36 ± 0.40 | 4.23 ± 0.37 | 4.01 ± 0.62 | 4.24 ± 0.01 |
Fresh and clean | 3.98 ± 0.54 | 4.23 ± 0.37 | 4.23 ± 0.37 | 3.88 ± 0.12 | 4.13 ± 0.12 |
Flowers/fruits | 4.12 ± 0.35 | 3.99 ± 0.13 | 3.87 ± 0.29 | 4.01 ± 0.62 | 4.13 ± 0.13 |
Grassy | 3.98 ± 0.54 | 4.13 ± 0.13 | 3.73 ± 0.40 | 3.74 ± 0.04 | 4.01 ± 0.62 |
Dry fruits | 3.84 ± 0.36 | 4.01 ± 0.62 | 3.99 ± 0.13 | 4.01 ± 0.62 | 4.01 ± 0.62 |
Vanilla | 4.14 ± 0.09 | 3.88 ± 0.12 | 3.99 ± 0.13 | 3.88 ± 0.12 | 4.01 ± 0.62 |
Wax | 3.99 ± 0.20 | 4.01 ± 0.62 | 3.99 ± 0.13 | 4.01 ± 0.62 | 4.01 ± 0.62 |
TEXTURE | |||||
Elasticity | 4.26 ± 0.78 | 3.62 ± 0.15 | 3.61 ± 0.40 | 3.61 ± 0.45 | 3.48 ± 0.58 |
Crumbliness | 4.27 ± 0.48 | 3.88 ± 0.12 | 3.11 ± 0.43 | 3.23 ± 0.49 | 3.36 ± 0.59 |
Adhesiveness | 4.25 ± 1.19 b | 4.12 ± 0.02 b | 3.23 ± 0.02 a | 3.37 ± 0.32 a | 3.23 ± 0.42 a |
Grainy | 2.85 ± 0.74 a | 2.87 ± 0.18 a | 3.71 ± 0.07 a,b | 3.48 ± 0.41 a,b | 3.99 ± 0.28 b |
Solubility | 4.27 ± 0.44 c | 3.98 ± 0.42 b,c | 3.23 ± 0.49 a | 3.72 ± 0.69 a,b | 3.36 ± 0.49 a |
Hardness | 3.49 ± 0.06 a | 3.62 ± 0.13 a | 4.01 ± 0.62 a,b | 3.88 ± 0.12 a | 4.13 ± 0.19 b |
Creaminess | 4.13 ± 0.12 c | 3.88 ± 0.12 c | 3.49 ± 0.14 b | 3.50 ± 0.10 b | 3.13 ± 0.08 a |
Rugosity | 3.99 ± 0.20 | 3.98 ± 0.42 | 3.23 ± 0.42 | 3.60 ± 0.91 | 3.12 ± 0.08 |
Dryness | 3.41 ± 0.39 | 3.87 ± 0.12 | 3.22 ± 0.89 | 3.48 ± 0.45 | 3.12 ± 0.18 |
TASTE | |||||
Salty | 3.74 ± 0.14 a | 3.74 ± 0.13 a | 3.74 ± 0.13 a | 4.12 ± 0.11 b | 3.99 ± 0.07 a,b |
Fresh milk | 4.11 ± 0.71 | 3.88 ± 0.12 | 3.37 ± 0.32 | 3.74 ± 0.04 | 3.61 ± 0.45 |
Acid | 3.27 ± 0.49 | 3.37 ± 0.32 | 2.99 ± 0.08 | 3.61 ± 0.45 | 3.48 ± 0.41 |
Hot spicy | 3.97 ± 0.95 | 4.11 ± 0.45 | 3.62 ± 0.30 | 3.99 ± 0.13 | 3.74 ± 0.30 |
Sweet | 3.54 ± 0.75 | 3.86 ± 0.43 | 3.62 ± 0.05 | 4.11 ± 0.37 | 3.87 ± 0.13 |
Bitter | 2.98 ± 0.41 | 2.99 ± 0.34 | 2.74 ± 0.18 | 3.37 ± 0.16 | 3.23 ± 0.49 |
Aftertaste and persistence | 4.35 ± 0.16 b | 4.14 ± 0.43 a,b | 3.74 ± 0.14 a,b | 3.36 ± 0.49 a | 3.43 ± 0.51 a |
OVERALL EVALUATION | |||||
Overall score | 7.16 ± 0.62 | 7.25 ± 0.48 | 7.04 ± 0.05 | 6.58 ± 0.33 | 6.50 ± 0.51 |
Milk | |||||
---|---|---|---|---|---|
100% Ch | 75% Ch:25% A | 50% Ch:50% A | 25% Ch:75% A | 100% A | |
Aspect | 5.45 ± 0.35 a,b | 5.20 ± 0.36 a,b | 5.58 ± 0.24 b | 4.95 ± 0.57 a | 5.25 ± 0.24 a,b |
Odor | 6.03 ± 0.37 | 5.80 ± 0.16 | 6.03 ± 0.34 | 5.85 ± 0.24 | 5.65 ± 0.34 |
Taste | 7.20 ± 0.23 | 6.75 ± 0.51 | 6.85 ± 0.42 | 6.80 ± 0.48 | 6.60 ± 0.62 |
Texture and trigeminal sensations | 5.33 ± 0.22 a,b | 5.00 ± 0.16 a | 5.53 ± 0.38 b | 5.38 ± 0.15 a,b | 5.40 ± 0.34 a,b |
Overall score | 6.33 ± 0.46 | 6.45 ± 0.62 | 6.00 ± 0.45 | 6.15 ± 0.47 | 6.03 ± 0.50 |
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Fernández, D.; Combarros-Fuertes, P.; Renes, E.; Abarquero, D.; Fresno, J.M.; Tornadijo, M.E. Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese. Dairy 2021, 2, 242-255. https://doi.org/10.3390/dairy2020021
Fernández D, Combarros-Fuertes P, Renes E, Abarquero D, Fresno JM, Tornadijo ME. Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese. Dairy. 2021; 2(2):242-255. https://doi.org/10.3390/dairy2020021
Chicago/Turabian StyleFernández, Domingo, Patricia Combarros-Fuertes, Erica Renes, Daniel Abarquero, José María Fresno, and María Eugenia Tornadijo. 2021. "Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese" Dairy 2, no. 2: 242-255. https://doi.org/10.3390/dairy2020021