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Physical and sensorial characteristics of raw milk cheeses and pasteurized milk cheeses from sheep supplemented with sunflower seed silage.

E. Vargas-Bello-Pérez

Abstract:

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Physical and sensorial characteristics of raw milk cheeses and pasteurized milk cheeses from sheep supplemented with sunflower seed silage.
E. Cardoso-Gutiérrez1, A. C. Narvaes-López1, L. E. Robles-Jiménez1, M. d. l. Á. Colín-Cruz1, M. González-Ronquillo1, E. Vargas-Bello-Pérez*2. 1Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México Toluca, México, 2Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen Frederiksberg, Denmark.

The objective of this study was to evaluate the physical and sensorial characteristics of raw milk cheeses (RM) and pasteurized milk (PM) cheeses from sheep supplemented with sunflower seed silage (SFS). Six East Friesian ewes were supplemented with SFS (5% of dry matter) for 8 weeks. Three cheeses (1 kg/each) per treatment (RM and PM) were manufactured every 2 weeks (12/treatment), and allowed to mature for 180 d. After maturation times, sensory analyses were performed with a panel composed of 50 untrained judges. Evaluations on odor, color, texture, general taste and overall acceptability used a 5-point hedonic scale (1 = lowest and 5 = highest; intensities). Likewise, pH, colorimetric, shear force and quantification of mesophylls, coliforms, fungi and yeasts were determined. Data were analyzed in a completely randomized design using GLM procedure from SAS. Scores for odor (3.10 ± 0.20), color (3.57 ± 0.38), texture (3.32 ± 0.58), flavor (3.12 ± 0.24), and acceptability (3.12 ± 0.21) were similar. The pH was more acidic (P < 0.01) for RM cheeses (4.78) compared with PM (5.51). Treatments were similar in shear force (2.19 ± 0.16 kg). Lightness (L*; 73.9 ± 2.21), redness (a*; −1.36 ± 0.78), chroma (C*; 14.13 ± 9.13) and hue (H*; 94.26 ± 2.78) were similar between treatments. Compared with PM, the yellowness was higher (P < 0.05) in RM cheeses (b*; 16.82 vs. 24.89). Counts for mesophylls, coliforms, and yeasts were similar between treatments. Overall, RM cheeses from sheep supplemented with SFS have similar sensory characteristics than PM cheeses but lower pH and more intense yellowness.

Keywords: raw milk, sheep, sunflower silage.