Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe's milk cheeses manufactured with lamb rennet paste
作者： Iñaki Etayo , Francisco José Pérez Elortondo , Pilar F. Gil , Marta Albisu , Mailo Virto
DOI: 10.1051/LAIT:2006021
关键词: Food science 、 Sensory profile 、 Rennet 、 Flavour 、 Lipolysis 、 Hygienic quality 、 Chemistry
摘要: A lamb rennet paste preparation was studied to determine its suitability for the manu- facture of three main Spanish raw ewe's milk cheeses with Protected Designation Origin (Manchego, Idiazabal and Zamorano) from hygienic sensory points view. Cheeses were manufactured or commercial rennets (bovine powder Man- chego cheese liquid Zamorano cheeses) at identical levels coa- gulating strength. Free fatty acids partial glycerides also analysed study lipolysis relate them properties. No statistically significant differences detected in microbiological counts any species between non-paste rennet. We conclude that quality made this comparable showed a higher level than Sensory either type mainly cheese, whereas profile rather similar Manchego cheeses. highest scores odour flavour intensities, sharp odour, flavour, butyric pungent character. On other hand, had buttery attributes paste. / properties
sci-hub.st 参考文章(40)
H. C. Deeth, C. H. Fitz-Gerald, Lipolytic Enzymes and Hydrolytic Rancidity in Milk and Milk Products Canadian Parliamentary Review. ,vol. 2, pp. 195- 239 ,(1983) , 10.1007/978-94-010-9231-9_6
Cheese : chemistry, physics, and microbiology Springer US. ,(1993) , 10.1007/978-1-4615-2648-3
Miguel Angel Fuente, Javier Fontecha, Manuela Ju�rez, Fatty acid composition of the triglyceride and free fatty acid fractions in different cows-, ewes- and goats-milk cheeses European Food Research and Technology. ,vol. 196, pp. 155- 158 ,(1993) , 10.1007/BF01185577
G. C. Kalantzopoulos, Cheeses From Ewes’ and Goats’ Milk Springer, Boston, MA. pp. 507- 553 ,(1993) , 10.1007/978-1-4615-2648-3_16
Charles Carpenter, Determination of Fat Content falm. pp. 29- 37 ,(2010) , 10.1007/978-1-4419-1463-7_4
María del Rosario Pascual Anderson, Vicente Calderón y Pascual, Microbiología alimentaria. Metodología analítica para alimentos y bebidas. 2ª Ed. Díaz de Santos. ,(1992)
M. Addis, G. Piredda, M. Pes, R. Di Salvo, M.F. Scintu, A. Pirisi, Effect of the use of three different lamb paste rennets on lipolysis of the PDO Pecorino Romano Cheese International Dairy Journal. ,vol. 15, pp. 563- 569 ,(2005) , 10.1016/J.IDAIRYJ.2004.07.018
P. Bárcenas, F. J. Pérez Elortondo, J. Salmerón, M. Albisu, Sensory profile of Ewe's milk cheeses Food Science and Technology International. ,vol. 7, pp. 347- 353 ,(2001) , 10.1106/2W5M-6KYW-4E5W-NF8A
Igor Hernández, Mertxe de Renobales, Mailo Virto, Francisco J. Pérez-Elortondo, Luis J.R. Barron, Cristian Flanagan, Marta Albisu, Assessment of industrial lipases for flavour development in commercial Idiazabal (ewe's raw milk) cheese Enzyme and Microbial Technology. ,vol. 36, pp. 870- 879 ,(2005) , 10.1016/J.ENZMICTEC.2004.12.032
G Moatsou, E Moschopoulou, Aik Georgala, E Zoidou, I Kandarakis, S Kaminarides, E Anifantakis, Effect of artisanal liquid rennet from kids and lambs abomasa on the characteristics of Feta cheese Food Chemistry. ,vol. 88, pp. 517- 525 ,(2004) , 10.1016/J.FOODCHEM.2004.01.066