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首页> 外文期刊>International Dairy Journal >Microbiological, chemical, textural and sensory characteristics of HispcLnico cheese manufactured using frozen ovine milk curds scalded at different temperatures
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Microbiological, chemical, textural and sensory characteristics of HispcLnico cheese manufactured using frozen ovine milk curds scalded at different temperatures

机译：HispcLnico奶酪的微生物学，化学，质地和感官特性，使用冷冻羊奶凝乳在不同温度下进行烫制

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摘要

HispcLnico cheese is a semi-hard variety, manufactured in Spain from a mixture of pasteurized bovine and ovine milk. To study one strategy for overcoming a seasonal shortage of ovine milk in summer and autumn, curds made from ovine milk, scalded at 32, 35 or 38 pC, were pressed for 30 min and frozen at 24 pC for 4 months. After thawing, they were added to fresh bovine milk curd for the manufacture of experimental HispcLnico cheeses. Control cheese was made from a mixture of pasteurized bovine and ovine milk in the same (80:20) proportion. No significant effect of the addition of frozen ovine milk curd or scalding temperature was found for lactic acid bacteria counts, dry matter content, hydrophilic and hydrophobic peptides, 45 out of 65 volatile compounds, texture, and sensory characteristics throughout a 60-day ripening period. Differences between cheeses, of low magnitude and little practical significance, were found for pH value, aminopeptidase activity, proteolysis, free amino acids, free fatty acids, and the remaining 20 volatile compounds. Thus, the addition of frozen ovine milk curd to fresh bovine milk curd does not alter the main physicochemical and sensory characteristics of HispcLnico cheese.
机译：HispcLnico奶酪是半硬质奶酪，由巴氏消毒的牛乳和羊乳的混合物在西班牙生产。为了研究一种在夏季和秋季克服季节性羊奶季节性短缺的策略，将由羊奶制成的凝乳在32、35或38 pC烫伤30分钟，并在24 pC冷冻4个月。解冻后，将它们添加到新鲜的牛乳凝乳中，以制造实验用HispcLnico奶酪。对照奶酪由巴氏消毒的牛乳和羊乳的相同比例（80:20）的混合物制成。在整个60天的成熟期中，发现乳酸菌数量，干物质含量，亲水和疏水肽，65种挥发性化合物中的45种，质地和感官特性均未发现添加冷冻羊奶凝乳或烫伤温度有明显影响。 。发现奶酪之间的差异不大，几乎没有实际意义，其pH值，氨肽酶活性，蛋白水解，游离氨基酸，游离脂肪酸和其余20种挥发性化合物均不同。因此，将冷冻羊乳凝乳添加到新鲜牛乳凝乳中不会改变HispcLnico奶酪的主要物理化学和感官特性。

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