Chemical and fatty acid composition of Manchego type and Panela cheeses manufactured from either hair sheep milk or cow milk

Abstract

This study compared the chemical composition and fatty acid (FA) profile of Manchego type cheese and Panela cheese made from hair sheep milk and compared these with both types of cheese manufactured with cow milk as a reference. In addition, this study aimed to determine differences in sensory characteristics between Manchego type cheeses manufactured with either hair sheep milk or cow milk. A total of 25 and 14 Manchego type cheeses from hair sheep milk and cow milk were manufactured, respectively. In addition, 30 and 15 Panela cheeses from hair sheep milk and cow milk were manufactured, respectively. The chemical composition and FA profile were determined in all cheeses. In addition, a sensory analysis was performed in Manchego type cheeses manufactured from either hair sheep milk or cow milk. Moisture content was lower in Manchego type cheeses (37.5 ± 1.26 and 37.5 ± 1.26 g/100 g in cheeses manufactured from hair sheep milk and cow milk, respectively) than in Panela cheeses (54.0 ± 1.26 and 56.1 ± 1.26 g/100 g in cheeses manufactured from hair sheep milk and cow milk, respectively). Ash, protein, and sodium contents were higher in Manchego type cheeses than in Panela cheeses. Manchego type cheese manufactured from hair sheep milk contained more C4:0, C6:0, C8:0, C10:0, C12:0, C14:0, C18:2 cis-9,cis-12, total saturated FA, total short-chain FA, total medium-chain FA, total polyunsaturated FA, and de novo FA than Manchego type cheeses from cow milk.Total content of short-chain FA was higher in hair sheep cheeses (24.4 ± 1.30 and 19.6 ± 1.30 g/100 g in Manchego type and Panela cheeses, respectively) than in cow cheeses (8.89 ± 1.30 and 8.26 ± 1.30 g/100 g in Manchego type and Panela cheeses, respectively). Manchego type cheeses from hair sheep milk obtained higher scores for odor (7.05), texture (6.82), flavor (7.16), and overall acceptance (7.16) compared with those made from cow milk (6.37, 6.12, 6.17, and 6.83, respectively). In conclusion, both Manchego type cheese and Panela cheese manufactured with hair sheep milk had a similar chemical composition and contained higher levels of short-chain FA, total polyunsaturated FA, and de novo FA than those manufactured with cow milk.

Особливості І Харчова Цінність Молока Овець Та Кіз

“…Спостерігаються деякі відмінності за рівнем зазначених компонентів в молоці овець і кіз (Ochoa-Flores et al, 2021). Дані закономірності ґрунтуються на різниці в жировій фракції та її морфо-функціональному стані, за часткою білкової фракції, що забезпечує технологічність сировини при виробництві кисломолочних продуктів (Moatsou & Sakkas, 2019). Від кількісного вмісту білків залежить кислотність та в'язкість молока.…”

Exploring Breed-Specific Milk Coagulation in Spanish Dairy Sheep: A Canonical Correlation Approach

“…This situation intensifies in Mediterranean countries, where the climate and environmental conditions are optimal for the production of a great variety of unique and distinctive cheeses with a strong sociocultural heritage [ 7 , 8 ], often covered by quality labels such as protected designation of origin (PDO) and protected geographical indication (PGI) [ 9 , 10 ]. Ewe milk is known to be rich in major components, particularly in fat, protein, and total solids [ 11 ], making it more suitable for its transformation into cheese than milk from other domestic species [ 12 , 13 ]. The quality of this raw material is therefore not only defined as its aptitude for human consumption, but also as its suitability for processing [ 14 ] where potential degradation can critically impact farmers’ profitability [ 15 ].…”

Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese

“…Practically, all the ewe's milk that is produced is used for the production of cheese mainly due to their higher protein and fat concentrations compared to milk from other species such as goat or cow (Ochoa‐Flores et al . 2021). Many of the sheep's cheese varieties correspond to cheeses of differentiated quality certified through the Protected Geographical Indication (PGI) or Protected Designation of Origin (PDO) certification systems.…”