Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour

Virto, Mailo; Chávarri, F.; Bustamante, M.A.; Barrón, Luis Javier R.; Aramburu, Mikel; Vicente, Marı́a Soledad; Pérez-Elortondo, Francisco José; Albisu, M.; Renobales, Mertxe de

doi:10.1016/s0958-6946(03)00007-4

Cited by 67 publications

(79 citation statements)

References 23 publications

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“…The extreme values were 5.5 ± 0.1 and 5. In agreement with our results, other authors such as Virto et al [57] in Idiazabal cheese and Moatsou et al [47] in Feta cheese did not observe statistically significant differences in physico-chemical parameters between cheeses made with artisanally-produced rennets and cheeses made with commercial calf rennet. The three PDO cheeses fulfilled the physicochemical criteria at the ripening time for commercialisation established in their respective regulations: BOE [20] for Idiazabal cheese, BOE [21] for Zamorano cheese and BOE [22] for Manchego cheese.…”

Section: Physico-chemical Characteristics Of Cheesessupporting

confidence: 93%

“…I) were about half the values reported by Virto et al [57], most likely due to the fact that in the present work the rennet paste was prepared from fresh tissue, instead of using dried abomasa. From a practical point of view, the value of the lipase activity (2.0 ± 0.2 LU·g -1 ) was considered to be more convenient than the values reported by Virto et al [57] or by Bustamante et al [23] to minimise the risk of overdose, which could yield very strongly-flavoured cheeses [35].…”

Section: Microbiological and Enzymatic Characteristics Of The Lamb Recontrasting

confidence: 39%

“…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: 90%

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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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Section: Physico-chemical Characteristics Of Cheesessupporting

confidence: 93%

Section: Microbiological and Enzymatic Characteristics Of The Lamb Recontrasting

confidence: 39%

Section: Introductionmentioning

confidence: 90%

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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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“…Free fatty acids in cheese originate from lipolysis of milk fat; in our samples lipolysis is mainly due to the pregastric esterase of the lamb rennet paste used to coagulate the milk and its activity is responsible for the high amount of short-chain free fatty acids imparting a desirable piquant flavor to the cheese described as ''natural lamb rennet flavour'' (Virto et al, 2003). The free fatty acid profile in Vastedda cheese samples resulted similar to that reported for other Italian cheeses manufactured with lamb rennet paste both from ewes' (Di Cagno et al, 2003) and from cows' milk (Ziino et al, 2005), such as Pecorino Romano, Fiore sardo, and Provola dei Nebrodi.…”

Section: Resultsmentioning

confidence: 94%

Free fatty acids and other volatile compounds for the characterisation of “Vastedda della valle del Belìce” cheese Acidos grasos libres y otros constituyentes volátiles para la caracterización de queso “Vastedda della vella del Belìce”

Verzera

Condurso

Ziino

et al. 2010

CyTA - Journal of Food

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The analysis of the volatile constituents of ''Vastedda della valle del Belı`ce'', a typical Sicilian pasta filata cheese, was performed using solid phase microextraction and high-resolution gas chromatography/mass spectrometry. The research aimed to verify if the volatile fraction, determinant for cheese flavor, differs among producers and/or production seasons. The samples were provided by four producers from the area of the Protected Designation of Origin (PDO) production, during two different seasons of production. A total of 42 volatile components were identified: the main components were found to be butanoic, hexanoic, octanoic, and decanoic acid. Free fatty acids were quantified using the standard addition method, their concentrations were in the range 1273.7-1918.0 mg/kg. The analysis of variance and a multivariate approach showed that producer and season factors significantly influenced the content of almost all the identified volatile components; the artisanal cheese-making, the utilization of raw milk, and the environmental differences that characterized the various farmers are strong causes of cheeses variability.Keywords: Vastedda della valle del Belı`ce cheese; volatiles; free fatty acids; quantitative results; SPME; GC-MS El ana´lisis de los constituyentes vola´tiles de 'Vastedda della valle del Belı`ce', un queso de pasta hilada (pasta filata) tı´pica siciliana, fue llevado a cabo usando Microextraccio´n en Fase So´lida y Cromatografı´a de Gases/Espectrometrı´a de Masa de Alta Resolucio´n. El objetivo de la investigacio´n fue verificar si la fraccio´n vola´til, determinante para el sabor del queso, difiere entre productores y/o temporadas de produccio´n. Las muestras fueron proporcionadas por cuatro productores del a´rea de la Denominacio´n de Origen Protegida (DOP) durante dos temporadas de produccio´n diferentes. Se identificaron un total de cuarenta y dos componentes vola´tiles: los principales componentes encontrados fueron a´cido butanoico, hexanoico, octanoico y decanoico. Los a´cidos grasos libres fueron cuantificados usando el me´todo de adicio´n esta´ndar, su concentracio´n se encontro´en el intervalo de 1273, 7-1918,0 mg/kg. El ana´lisis de varianza y un a aproximacio´n multivariada mostraron que productor y temporada influyeron significativamente en el contenido de casi todos los componentes vola´tiles identificados; la elaboracio´n artesanal de queso, la utilizacio´n de leche cruda y las diferencias ambientales que caracterizaban a los diferentes productores son la causa de la variabilidad de los quesos.

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“…It influences development of sensory characteristics of cheeses due to its effect on the chemical composition such as moisture loss, enzymatic activities including degradation of residual lactose, the lipolysis of fat increasing the total amount of free fatty acids and the proteolysis of casein leading to the production of amino acids and flavour precursors (Virto et al 2003).…”

Section: Introductionmentioning

confidence: 99%

Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses

Zabaleta

Albisu

Ojeda

et al. 2015

Dairy Sci. & Technol.

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Sensory quality is one of the most important attributes of cheeses, as consumers demand homogeneous and unaltered products. The presence of sensory defects in the final product causes financial losses and consequently has a great economic impact on cheese makers. Therefore, a study was conducted to find out main defects that affect sensory quality: eyes, paste, rind, flavour, texture and shape of commercial semi-hard ewe's raw milk cheeses. The frequency of occurrence of relevant sensory defects in cheeses with different ripening times and those manufactured in different seasons was also investigated. Samples were collected along 5 years during the annual sensory quality control from different cheese makers. Although flavour is a major determinant of consumer acceptance, most common defects were those related to the internal appearance, especially cracks, which were more frequent in summer cheeses, and caverns, which were more frequent in spring and winter cheeses. White paste, soft texture and acid flavour defects were more frequent in cheeses with shortripening period. Medium-and long-ripened cheeses presented a higher percentage of an excess of rind halo with a darker paste colour, animal flavour and marks in the rind. Due to compositional milk changes throughout cheesemaking seasons, cheese makers should adapt their manufacturing practises to those changes and try to achieve uniform cheeses. The results found in this study may be useful for the quality improvement of semi-hard ewe's raw milk cheeses.

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Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour

Cited by 67 publications

References 23 publications

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

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

Free fatty acids and other volatile compounds for the characterisation of “Vastedda della valle del Belìce” cheese Acidos grasos libres y otros constituyentes volátiles para la caracterización de queso “Vastedda della vella del Belìce”

Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses

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