Cheeses From Ewes’ and Goats’ Milk

Kalantzopoulos, George

doi:10.1007/978-1-4615-2648-3_16

Cited by 45 publications

(15 citation statements)

References 14 publications

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“…From the mean values for lactose, it can be concluded that a part of the lactose contained in the whey was lost during draining, whereas about 3.5% remained in the cheese. The mean lactose content of Myzithra cheeses was similar to that reported by Kalantzopoulos (1993), in Myzithra cheese. The concentration of the inorganic elements Ca and Mg in Myzithra cheeses C and B, was statistically greater than that in cheese A.…”

Section: Yield and Physicochemical Characteristicssupporting

confidence: 87%

The effect of addition of skimmed milk on the characteristics of Myzithra cheeses

et al. 2015

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Section: Yield and Physicochemical Characteristicssupporting

confidence: 87%

The effect of addition of skimmed milk on the characteristics of Myzithra cheeses

et al. 2015

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“…The use of lipase-containing lamb rennet pastes causes the accumulation of shortchain free fatty acids during cheese ripening [1,2,48,57], which impart a characteristic "pungent" flavour to the cheese, as has been reported for Italy's Provolone and Romano cheeses [16], Feta cheese [6], Idiazabal cheese [35,50,57] and other ewe's milk cheeses [44].…”

Section: Introductionmentioning

confidence: 89%

Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe’s milk cheeses manufactured with lamb rennet paste

Etayo

Elortondo

Gil

et al. 2006

Lait

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-A lamb rennet paste preparation was studied to determine its suitability for the manufacture of the three main Spanish raw ewe's milk cheeses with Protected Designation of Origin (Manchego, Idiazabal and Zamorano) from the hygienic and sensory points of view. Cheeses were manufactured with lamb rennet paste or with commercial rennets (bovine powder rennet for Manchego cheese and liquid lamb rennet for Zamorano and Idiazabal cheeses) at identical levels of coagulating strength. Free fatty acids and partial glycerides were also analysed to study lipolysis levels and to relate them to sensory properties. No statistically significant differences were detected in microbiological counts for any of the species analysed between cheeses manufactured with lamb rennet paste and cheeses manufactured with non-paste commercial rennet. We conclude that the hygienic quality of the cheeses made in this study with lamb rennet paste was comparable with that of cheeses made with non-paste commercial rennet. Cheeses made with lamb rennet paste showed a higher lipolysis level than cheeses made with non-paste commercial rennet. Sensory differences between cheeses made with either type of rennet were mainly detected in Idiazabal cheese, whereas the sensory profile of the cheeses made with lamb rennet paste or with non-paste commercial rennet was rather similar for Manchego and Zamorano cheeses. Idiazabal cheeses manufactured with lamb rennet paste showed the highest scores for odour and flavour intensities, sharp odour, rennet odour and flavour, butyric flavour and pungent character. On the other hand, Idiazabal cheeses made with non-paste commercial rennet had higher scores for milk and buttery odour attributes than cheeses made with lamb rennet paste.

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“…The production of cheese from goats' milk has a very long history and is an important source of protein for people in several countries (Kalantzopoulos, 1993). Goats' milk cheese is generally made in small artisanal units by traditional technology (Lodi, Brasca, Carcano, & Sangalli, 1996;Klinger, & Rosenthal, 1997) and has a special taste and flavour very different from that of cows' milk cheese (Kalantzopoulos, 1993). Raw goats' milk cheese represents a significant proportion of ripened cheeses in most Mediterranean countries (Trujillo, Buffa, Casals, Fern!…”

Section: Introductionmentioning

confidence: 99%

Quality aspects of Gouda cheese made from goat milk preserved by the lactoperoxidase system

Seifu

Buys

Donkin

2004

International Dairy Journal

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Cheeses From Ewes’ and Goats’ Milk

Cited by 45 publications

References 14 publications

The effect of addition of skimmed milk on the characteristics of Myzithra cheeses

The effect of addition of skimmed milk on the characteristics of Myzithra cheeses

Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe’s milk cheeses manufactured with lamb rennet paste

Quality aspects of Gouda cheese made from goat milk preserved by the lactoperoxidase system

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