The influence of breed on the organoleptic characteristics of Zamorano sheep’s raw milk cheese and its assessment by instrumental analysis

Lurueña-Martínez, M. A.; Revilla, I.; Severiano‐Pérez, Patricia; Quintana, Ana María Vivar

doi:10.1111/j.1471-0307.2010.00565.x

Cited by 14 publications

(13 citation statements)

References 42 publications

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“…Nonetheless, proteolytic and lipolytic activities are inherent to the cheese maturation process, and after several months it may be difficult to distinguish the SCC and the effects of time. In fact there were no significant differences in the percentage of proteolysis or chemical composition up until the sixth month of maturation, although higher fat acidity and higher pH was observed in high SCC milk cheeses (Jaeggi et al, 2003;Revilla et al, 2007Revilla et al, , 2011 and some textural and flavor defects were reported after 12 mo of ripening (Lurueña-Martínez et al, 2010b). Despite the relevance of the SCC on cheese quality, no data regarding cheese classification according to this factor have been found.…”

Section: Introductionmentioning

confidence: 88%

Estimation of somatic cell count levels of hard cheeses using physicochemical composition and artificial neural networks

Hernández-Ramos

Quintana

Revilla

2019

Journal of Dairy Science

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This study addresses the prediction of the somatic cell counts of the milk used in the production of sheep cheese using artificial neural networks. To achieve this objective, the neural network was designed using 33 parameters of the physicochemical composition of the cheeses obtained after they have been matured for 12 mo as input data. The physicochemical analysis of the cheeses revealed that the somatic cell count level of the cheese has a significant influence on the amount of protein, fat, dry extract, and fatty acids. When properly set up, the neural network allows the correct classification of the cheeses (100% of correct results in both training and test phases) and therefore their samples in each of the 3 nominal output variables (low, average, and high somatic cell counts). The fatty composition of the cheeses, individual fatty acids, and fat acidity are the variables that most affect the correct operation of the neural network.

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Section: Introductionmentioning

confidence: 88%

Estimation of somatic cell count levels of hard cheeses using physicochemical composition and artificial neural networks

Hernández-Ramos

Quintana

Revilla

2019

Journal of Dairy Science

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“…Identity and Quality of Cheeses (BRASIL, 1996). This regulation classifies Prato cheese as a fat cheese, which must present 45 to 59.9% fat in dry matter (F/DM) and mean values of moisture varying from 36 to 45.9%.…”

Section: Color Stabilitymentioning

confidence: 99%

Transference of lutein during cheese making, color stability, and sensory acceptance of prato cheese

Kubo¹,

Maus²,

Xavier³

et al. 2013

Ciênc. Tecnol. Aliment.

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“…The Assaf milk yield (400 kg) is more than double of the milk yield in Churra (117 kg), although Assaf milk has lower fat (6.65 vs. 7.01) and protein content (5.40 vs. 5.79) ( http://www.magrama.gob.es/es/ ). Hence, Churra milk shows better mature cheese-making yield and organoleptic properties 6 .…”

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confidence: 99%

Characterization and Comparative Analysis of the Milk Transcriptome in Two Dairy Sheep Breeds using RNA Sequencing

Suárez-Vega

Klopp²,

Robert-Granié

et al. 2015

Sci Rep

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This study presents a dynamic characterization of the sheep milk transcriptome aiming at achieving a better understanding of the sheep lactating mammary gland. Transcriptome sequencing (RNA-seq) was performed on total RNA extracted from milk somatic cells from ewes on days 10, 50, 120 and 150 after lambing. The experiment was performed in Spanish Churra and Assaf breeds, which differ in their milk production traits. Nearly 67% of the annotated genes in the reference genome (Oar_v3.1) were expressed in ovine milk somatic cells. For the two breeds and across the four lactation stages studied, the most highly expressed genes encoded caseins and whey proteins. We detected 573 differentially expressed genes (DEGs) across lactation points, with the largest differences being found, between day 10 and day 150. Upregulated GO terms at late lactation stages were linked mainly to developmental processes linked to extracellular matrix remodeling. A total of 256 annotated DEGs were detected in the Assaf and Churra comparison. Some genes selectively upregulated in the Churra breed grouped under the endopeptidase and channel activity GO terms. These genes could be related to the higher cheese yield of this breed. Overall, this study provides the first integrated overview on sheep milk gene expression.

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The influence of breed on the organoleptic characteristics of Zamorano sheep’s raw milk cheese and its assessment by instrumental analysis

Cited by 14 publications

References 42 publications

Estimation of somatic cell count levels of hard cheeses using physicochemical composition and artificial neural networks

Estimation of somatic cell count levels of hard cheeses using physicochemical composition and artificial neural networks

Transference of lutein during cheese making, color stability, and sensory acceptance of prato cheese

Characterization and Comparative Analysis of the Milk Transcriptome in Two Dairy Sheep Breeds using RNA Sequencing

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