Accelerated Ripening of Ewes’ Milk Manchego Cheese: The Effect of Elevated Ripening Temperatures

Abstract

The effect of elevated ripening temperatures on chemical, rheological, and sensory characteristics of Manchego cheese made from raw or pasteurized milk was investigated. Formation of phosphotungstic acid-soluble N was enhanced by high ripening temperatures more than pH 4.6- or TCA-soluble N in both raw and pasteurized milk cheeses. Degradation of αS1- and β-casein was more severe in pasteurized milk cheese than in raw milk cheese. Levels of free fatty acids in cheese were adversely affected by milk pasteurization but were increased by higher temperatures and longer ripening. Pasteurized milk cheese exhibited a firmer texture than raw milk cheese. Higher temperatures and longer ripening were also responsible for a firmer texture, partly due to moisture loss. Pasteurization affected negatively cheese flavor quality and intensity. However, quality was improved by longer ripening, and intensity was improved by higher temperatures and longer ripening in both raw and pasteurized milk cheeses. Multiple linear regression equations were developed to predict chemical, rheological, and sensory characteristics of Manchego cheese.