Abstract
The objective of this study was to evaluate the physicochemical and texture changes of the Manchego-style cheese produced from hair sheep (Pelibuey) throughout 180 days of ripening, as well as consumer’s acceptance. Cheese pH was constant from 1 to 180 days of ripening. Moisture, water activity, fat, elasticity and hardness decreased from day 1 to day 180, while protein, trichloroacetic acid-soluble N and free amino acid increased. Cheese lightness decreased as ripening time increased, while elasticity and hardness decreased. Principal Component Analysis was useful in discriminating cheeses according to their physicochemical composition and that allowed cheeses to be classified in two groups according to their ripening time and this resulted in those with less than 60 days and those with more than 90 days of ripening. Compared with cheeses ripened at 1 and 90 days, aged cheeses at 180 days reduced scores for appearance, color, odor, taste, texture and overall acceptance. Overall, Manchego-style cheeses from hair sheep had the usual ripened-cheese physicochemical changes.
Highlights
In the past decades, research on dairy sheep has focused on the improvement of technological and coagulation properties of milk, enhancement of the nutritional value of milk to match it with dietary guidelines and production of milk as a source of components with potential benefits for human health [1]
It is important to note that daily milk yields obtained in the present study only correspond to half of the milk produced in a day
In one of the first studies that evaluated milk production and composition from Pelibuey ewes reared under tropical conditions, Castellanos and Valencia [21] proposed to use Pelibuey sheep as a dual-purpose breed
Summary
Research on dairy sheep has focused on the improvement of technological and coagulation properties of milk, enhancement of the nutritional value of milk to match it with dietary guidelines and production of milk as a source of components with potential benefits for human health [1]. The artisanal Mexican cheese industry has a wide variety of products, including fresh, mild and aged cheeses [4]. These cheeses are mostly based on cow’s milk and from sheep and goat milk. World-famous sheep cheese varieties are Roquefort, Feta, Teleme, Pecorino and Traditional Manchego [6,7]. These cheeses are appreciated by consumers because of their unique and delicate flavors and aromas which are in part derived from milk fatty acids [7]
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