Microbiological, chemical, textural and sensory characteristics of Hispánico cheese manufactured using frozen ovine milk curds scalded at different temperatures

Microbiological, chemical, and sensory characteristics of Hispánico cheese manufactured using frozen high pressure treated curds made from raw ovine milk

“…Curd was manufactured from 40 L of raw ovine milk in two trials carried out on different days, using lactococci and thermophilic streptococci as starter cultures, as previously described (Picon, Alonso et al, 2010), with scalding of the curd at 38 C for 15 min. Curd, lightly pressed in the vat and cut into curd blocks of approximately 1.2 kg, was vacuum packed in BB325 plastic film bags (Cryovac, Barcelona, Spain) and immersed in an iceewater mixture at 2 C for 15 min.…”

“…Control and experimental Hispánico cheeses were manufactured in two trials carried out on different days, as previously described (Picon, Alonso et al, 2010). Control cheeses were made from a mixture (80 L) of pasteurized bovine (80%) and ovine (20%) milk.…”

“…Sensory evaluation of cheeses was carried out by 14 trained panellists as previously described . In addition, five flavour attributes were estimated according to Picon, Alonso et al (2010).…”

“…Multifactor analysis of variance and comparison of means using Tukey's test, with significance assigned at P < 0.05, were carried out according to Picon, Alonso et al (2010).…”

“…In a novel approach, ovine milk curd, scalded at different temperatures or pressed for different times, was frozen for several months, thawed and added to fresh bovine milk curd in its own whey for Hispánico cheese manufacture (Picon, Alonso et al, 2010;. The procedure yielded satisfactory results from the point of view of cheese sensory and textural characteristics.…”